SMOKED HAWAIIAN PORK TENDERLOIN WITH TROPICAL SALSA
Try adding a few hours of smoke to your meat of choice to give it that extra boost of flavor on the grill or in the skillet. As far as fruits and vegetables are concerned, smoking just a few ingredients in the salsa or sauce will add an unmistakable layer of flavor that's worth the added effort.
1 Pork tenderloin
3 Tablespoons Smokehouse Teriyaki Jerky Seasoning or Teriyaki Rub (recipe below)
TROPICAL SALSA INGREDIENTS:
1 Cup diced pineapple
1 Cup diced mango
1/2 Cup diced red bell pepper
2 Slices red onion, smoked
1 Jalapeno pepper, smoked
2 Tablespoons thin sliced green onion
2 Tablespoons chopped cilantro
2 Tablespoons fresh orange juice
2 Tablespoons fresh lime juice
1 Tablespoon sesame seeds
2 Teaspoons toasted sesame oil
1 Teaspoon grated or minced ginger
Remove pork tenderloin from package. Rinse and pat dry. Sprinkle all sides liberally with Smokehouse Teriyaki Jerky Seasoning or Teriyaki Rub (see below) and let sit at room temperature 30 minutes.
Prepare ingredients for smoking by cutting the skin off the pineapple in 4-6 sections. Slice 2 1/3-inch thick rounds of a red onion and slice one large jalapeno pepper lengthwise. Place onion and jalapeno pepper on a Smokehouse Drying/Grilling Screen and place on smoker rack. Place pineapple skin pieces skin-side-down on smoker racks.
Place seasoned pork tenderloin on a smoker rack and load the smoker with pork, pineapple skin, onion and jalapeno slices.
Fill smoker pan with Smokehouse Apple Wood Chips and plug in smoker. Smoke 2 hours using 2 pans of chips.
To make Tropical Salsa, add all of the ingredients to a medium sized bowl and mix gently until thoroughly combined. Place in the refrigerator until ready to add smoked onion and jalapeno pepper.
Remove pork, pineapple, onion and jalapeno from the smoker. On a medium-hot grill or cast iron skillet, brown pork tenderloin on all sides. Place pineapple skins, skin-side-down, on a grill or in a skillet. Place pork atop pineapple skin and close grill or cover.
Cook until tenderloin reaches an internal temperature of 150 degrees. Dice smoked onion and jalapeno pepper and add to Tropical Salsa.
Let pork rest 5 minutes before slicing and serving with salsa.
2 Tablespoons brown sugar
1 Tablespoon soy sauce
1/2 Teaspoon salt
1/2 Teaspoon granulated garlic
1/2 Teaspoon granulated onion
1/2 Teaspoon ground ginger
1/4 Teaspoon ground black pepper
Recipe by: Tiffany Haugen