Stove Top Smoker Pork Tenderloin With Green Peppercorn Sauce Recipes

SMOKED PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE

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.

SMOKED PORK TENDERLOIN WITH ROASTED IOWA CORN WRAP

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.

STOVE TOP SMOKER PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE

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.

PEPPERCORN PORK TENDERLOIN

Steps:

• Press pepper into all sides of tenderloin.
• Heat butter in a frying pan that just fits the pork and brown over medium high heat.
• Reduce heat to low.
• Pour brandy over the pork.
• Mix remaining ingredients and stir into pan.
• Cover and cook for 20-25 minutes.
• Remove pork and cut into 1/2 inch slices.
• Pour sauce over top.

PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE

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.