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Maple Stovetop-Smoked Pork Tenderloin
Servings
3 to 4
Preparation time
15 min.
Cooking time
15 to 20 min.
Ingredients
60 ml (1/3 cup) maple syrup
750 ml (3 cups) water
60 ml (1/3 cup) kosher salt
250 ml (1 cup) ice cubes
2 pork tenderloin, 300 g (3/4 lb.) each
15 ml (1 tbsp.) peanut oil
750 ml (3 cups) water
60 ml (1/3 cup) kosher salt
250 ml (1 cup) ice cubes
2 pork tenderloin, 300 g (3/4 lb.) each
15 ml (1 tbsp.) peanut oil
- Combine maple syrup, water, and salt in a bowl until salt dissolves. Add ice cubes to quickly cool mixture to 7°C (45°F) or below.
- Pour mixture into a ziplock plastic bag and add pork. Refrigerate for 16 to 24 hours.
- Remove pork from bag and pat dry. Fry quickly in oil over medium-high heat to ensure even cooking on all sides, about 5 minutes. Set aside.
- Sprinkle 1/2 cup of wood chips or sawdust on bottom of a stovetop smoker. Place drip pan on top of wood chips and tenderloin on top of grill. Heat smoker to medium-high heat until wood begins to smoke, then close lid and reduce heat. After 15 minutes, check meat doneness using a meat thermometer. Pork is done when internal temperature reaches 60 to 65°C (140 to145°F). If necessary, add more wood chips and continue cooking, checking temperature every 5 minutes.
- Remove cooked tenderloin to a platter and let stand for 5 minutes before slicing and serving. This dish is just as delicious hot or cold and can be heated up on the stove for breakfast!
Source:
Bruce Aidells’s Complete Book of Pork
