Stove Top Smoker Pork Tenderloin With Green Peppercorn Sauce Recipes

Steps:

• PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
• Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
• Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
• SMOKIN'! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
• Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.

Steps:

• Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
• For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
• Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
• Homemade Chicken Stock:
• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in half (optional)
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
• Yield: 6 quarts
• Prep Time: 15 minutes
• Cook Time: 4 hours

Steps:

• Combine pulled pork, corn, and peppers in saute pan on medium heat. Stir and saute until mixture binds together. Season with salt and pepper. Lay wonton wrapper flat, spread ? of the pulled pork mixture thinly to 1/4-inch from the edges. Place ? of a smoked pork loin in center of wrap. Fold edges in and roll. Repeat 3 times. Reserve until ready to cook.
• Render bacon in a pan. Caramelize onions with bacon. Once bacon is crisp, add beans and water. Let simmer until tender.
• Preheat a pot of oil or a fryer to 360 degrees F.
• Deep fry wrap until crisp and warm throughout. Remove and drain on paper towels. Cut on bias.
• To plate: Place mashed potatoes on center of plate, position the sliced wrap standing on end in the potatoes, and encircle the entree with beans and sauce.
• Preheat the oven to 250 degrees F.
• Trim the pork butt of excess fat. Score the pork butt by cutting a criss-cross pattern 1/4-inch into the meat. Rub the barbecue spice into the pork. Place the pork into a roasting pan fitted with a rack and cover with foil or a lid. Cook to an internal temperature of 150 degrees F.
• Remove from the oven and allow to cool. Once cool, shred by hand, removing bone and any excess fat.
• Combine salt, sugar, apple juice, pepper, cinnamon, clove, and thyme and stir to dissolve salt and sugar. Add pork and brine, refrigerated, for 6 hours. Remove from the brine and dry on a rack over a sheet pan for 1 hour, in the refrigerator.
• Prepare a stovetop smoker with apple wood chips. Smoke pork until cooked through.
• In a heavy-bottomed saucepan, render the bacon until golden brown. Add the onions and cook until caramelized. Add the ancho peppers and the brown sugar and cook until the mixture begins to bubble. Remove the pan from the heat and carefully add the bourbon. Return to the heat and cook until the mixture is reduced to a syrup. Add the black pepper and the veal jus and simmer until desired flavor. Strain.
• In a large stockpot, add the oil and heat. Add the onions, carrots, and celery and cook until caramelized. Add veal stock, veal bones, bay leaf, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for at least 2 1/2 hours, skimming off any fat or foam as necessary. Combine the cornstarch and water in a small bowl to make a slurry. Add to the jus and bring to a boil to thicken.

Steps:

• In a large skillet, cook pork for 3-4 minutes on each side or until a thermometer reads 160°; drain. Add potatoes if desired and onion. , In a large bowl, combine the soup, mushrooms, water, garlic salt, Worcestershire sauce and thyme; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in peas and carrots; cover and simmer for 10 minutes or until heated through.

Steps:

• Trim tenderloins of all fat and fell. Rub with olive oil and thyme.
• Smoke on medium high for 25 minutes. DO NOT OVERCOOK!
• Let stand for 10 minutes, and serve with sauce.
• Make sauce by combining egg yolk, lemon juice, Dijon, and salt in a blender or food processor.
• While mixing, add olive oil and the cream in a steady stream until smooth. Add the peppercorns and pulse 1 or 2 times only.
• Refrigerate until ready to use. Serve sauce at room temperature.