2 Tablespoons olive oil, divided
1 pork tenderloin (about 1.5 lb)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/4 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar
1. Preheat smoker to 225°. Rub tenderloin with 1 Tablespoon of olive oil and season with salt and pepper. Place tenderloin in smoker on grates and let smoke for about 2 ½ to 3 hours.
2. In a sauce pan, add remaining 1 tbsp. oil and at medium heat and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook to reduce contents to desired ‘sauce’ consistency.
3. Let the pork rest 10 minutes, then slice in ¼” medallions and serve with sauce. The meat can be removed from the smoker when it hits between 150-160 degrees. Wrap it in foil on a cutting board for 5-10 minutes to rest. If you did it right, it will still be pink – but fully cooked! The pink around the outside is called the “smoke ring”, and it is prized for its appearance, tenderness, and taste. Slice it into quarter inch rounds, and you will have an amazingly tasty, tender, and very lean meal.
We experimented and have a new favorite drink with a "West Coast Offense" flair
Mix the first seven ingredients in a cocktail shaker with ice. Rim the top of the glass with the lime rind and salt the rim with a mixture of Peppered Cow and Jalapeno Salt. Place a 1/2 dozen olives in the bottom of a glass and pour the Bloody Mary and ice over the olives.. Garnish with a skewer of candied bacon and olives. Bottoms up!
Bloody Mary Morning
thanks to all of you that have supported us on our journey, we look forward to the 2018 season and hope you will be part of it. There are always lots of ideas knockin' in our noggins' so stay tuned to find out 'what's next?' as we work to put those ideas into action.