Smoked Pork Tenderloin with Bourbon-Rosemary Sauce
Smoked Pork Tenderloin with Bourbon-Rosemary Sauce might be just the main course you are searching for. One serving contains 386 calories, 52g of protein, and 11g of fat. This recipe serves 15. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of pork tenderloins, juice of lemon, rosemary sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas
In a glass dish, mix the bourbon, soy sauce, sugar, lemon juice and rosemary sprigs.
Add the pork and turn to coat.
Let stand for 1 hour, turning the pork every 30 minutes.
Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then placing the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foilto catch dripsand a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)
In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, set the pork on the rack; reserve 1/2 cup of the marinade. Cover and smoke for 40 seconds; remove from the smoker.
In an ovenproof skillet, heat the oil until shimmering.
Add the pork and season with salt and pepper. Cook over moderate heat until browned all over.
Transfer the pork to the oven and roast until pale pink in the center, 15 minutes.
Transfer the meat to a carving board and let rest for 5 minutes.
Pour off the oil and set the skillet over high heat.
Add the reserved marinade and the broth and boil, scraping up any browned bits in the skillet, until reduced to 2/3 cup, 5 minutes.
Remove from the heat, swirl in the butter and season with salt and pepper. Stir in the chopped rosemary.
Slice the pork 1/3 inch thick.
Serve with the pan sauce and the Smoked-Onion Soubise.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Menage a Trois Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Menage a Trois MalbecAn irresistible blend of blackberries, blueberries, dark cherries and hints of spice in its wake. With soft, round tannins, and a velvety finish, this wine is passion personified.The perfect pairing with grilled pork, smoked salmon and pasta with pesto sauce.