SMOKED PORK TENDERLOIN WITH APPLES
Marinade/pickle
1 tsp caraway seed
20 peppercorns
4 bay leaves
1 tsp kosher
5 cups apple cider
½ cup apple cider vinegar
½ red onion thinly sliced
Mix all ingredients and cover tenderloin in a non-reactive dish or jar. (A 1-gallon tea jar works great for this.) Marinade overnight or longer. Remove tenderloin from marinade reserving ½ of the onions. Pat dry then smoke at around 250 degrees for approx 2 hours then a 3rd hour wrapped in foil.
Apple topping
4 tbsp butter
1 tpsp. brown sugar
½ cup reserved onion from marinade
Juice of 1 lemon
2 apples (Fuji or McIntosh preferred) peeled, cored and sliced.
Chopped parsley
While meat is resting, prepare apples and toss with the lemon juice to prevent browning. In large skillet, heat butter and sauté onions until just tender. Add sugar to dissolve then add the apples. Cook until apples are just tender on the outside tossing gently. Serve warm on thick sliced tenderloin and garnish with parsley.
Served with saurkraut, warm german potato salad, dark rye bread and german beer. This is the first dish off my new smoker as I wasn't sure how it was going to heat and it turned out great!
SMOKED PORK TENDERLOIN WITH APPLES
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SMOKED PORK TENDERLOIN WITH APPLES
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I got a loin in the freezer but its at least 2 feet long, so I think I'll try this one. I'll make a foodsaver bag for marinate the pork in.
Do think adding some juniper berries to the marinade would work?
Do think adding some juniper berries to the marinade would work?
Deputy Dave
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Papa Tom wrote:Juniper berries usually go well with pork as does coriander. With this one though with the apples I'd consider cardamom.
Anyway great sounding recipe as is. Great autumn German meal.
I think I've got a recipe for German potato salad posted somewhere here.
I'm sure it's better than a friend of mine's. "Open can of German Potato Salad, put in microwave safe bowl and nuke on re-heat till the nuker dings."
Deputy Dave
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Here's a link to PT's German Potato Salad. I made this one time and it is excellent.
http://www.texasbbqforum.com/viewtopic.php?t=2326
http://www.texasbbqforum.com/viewtopic.php?t=2326
Jim
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