This Smoked Pork Tenderloin recipe is one that we covered on our Smoking & Curing Workshop with Steve Lamb earlier in the month, and we can testify that it’s seriously tasty! It’s also a very easy introduction to the art of smoking meat and you don’t need any fancy kit.
Ingredients (serves 3)
1x Pork Tenderloin
Cornish Sea Salt
Method
Salt the tenderloin by giving it an even, generous seasoning of sea salt (you want to cover the whole piece of meat with sea salt) and then set it aside for 1 hour (at least) or 3 hours (at most.)
Meanwhile, get a campfire or BBQ on the go, preferably using wood. If you are using charcoal as the base of the fire, you will need some damp wood chips to add to give the smokiness that you need.
Once your fire is ready to go (you should be able to hold your hand over the fire for 6-7 seconds) and your tenderloin has been salted for 1-3 hours, rinse the meat off to remove the excess salt and pat it dry. You don’t need to remove all the salt as a little left over will give it flavour.
Hang the tenderloin over the fire so that the thinner end is at the top, away from the fire, and the thicker end is suspended at 1 metre or more above the fire. This is to ensure that it is getting just enough smoke, and not too much heat.
Allow 50-60 minutes for the pork to cook through (it should have an internal temperature of 65c) and leave it to rest for 10 mins before slicing and serving.
