Smoked Pork Tenderloin

Ingredients
1 Pork Tenderloin

 Brine for the Pork (Enough for 8 tenderloins)

1Qt Apple Juice or Apple Cider
1C Brown Sugar
4oz Morton’s Sugar Cure
5 sprigs Fresh Thyme
5 springs Fresh Parsley
1T Black Peppercorns
½ C Cider Vinegar
¼ C Kosher Salt
Enough water to cover the pork

 Method

1.     Trim the pork tenderloin.  Combine all ingredients for the brine.  Cover the pork with the brine, and refrigerate overnight.
2.     In a stovetop smoker or with a smoke box on the grill, hot smoke the pork until light golden brown.
3.     If the pork is not fully cooked in the smoker, finish cooking in the oven.  Cook to 140°.
4.     Allow to rest.  Can be served hot or cold.

 Yield: 3-4 portions

 Autumn Grain Salad

Ingredients

1oz     Quinoa
1oz     Israeli Couscous
1oz     Crimson lentils
1oz     Bulgur Wheat
1oz     Barley
2oz     Dried Cranberries, chopped
1T       Capers, chopped
2t        Walnuts, chopped
TT        Kosher salt
Vinaigrette (enough to bind grains together)

 Method

1.  Individually cook each of the grains.  Combine all ingredients.
2.  Combine with vinaigrette.  Season accordingly.

 Yield: 4 servings

 

Walnut Vinaigrette

Ingredients
1 oz      Golden balsamic
.35 oz   Stone-ground mustard
⅛ oz     Granulated sugar
.5 oz     Shallot
2.5 oz   Olive oil
.5 oz     Walnut oil
.5 oz     Fresh parsley
TT          Kosher salt
TT          White pepper

Method

Combine all ingredients.

Yield:  5.5 oz

 Flax Seed Cracker

Ingredients

1 oz    Cornmeal
4 oz    Flour
⅛ oz   Olive oil
2 oz    Water
1.5 oz Stone Ground Mustard
1 T      Butter
Egg wash
1 oz    Flax seed
TT        Salt & Pepper

 Method

1.  Mix cornmeal and flour together in a bowl.
2.  Make a hole in the middle.
3.  Use mortar and pestle to mill stone ground mustard.
4.  Add mustard and olive oil and mix.
5.  Add water and mix until a dough forms.
6.  Knead butter into mix completely.
7.  Allow to rest 10 minutes.
8.  Roll to shape and cut. (1/2 inch wide, 8 inches long, ribbon cut and slanted cut on opposite ends.)
9.  Brush with egg wash, sprinkle with flax seed, and salt.

 

Cranberry Sauce

 Ingredients

1#       Fresh Cranberries
2          Shallots, minced
1t        Orange Zest
½         Celery stalk, fine dice
2oz.    Orange Juice, fresh
1T       Red Wine Vinegar
1C       Sugar
1T       Honey
½ C     Chicken Stock
Olive oil

Method

1.     In a sauce pot sweat the shallots and celery in olive oil over medium heat until soft, but do not brown.
2.     Add the remaining ingredients, and cook until the cranberries pop.

 Yield: 1 Pint