Smoked pork tenderloin stuffed with fruit and topped with a cherry reduction AKA Fruit Pork Sushi
Here is my attempt for the throwdown, if I should not be posting it both places please remove this one. t
there was a lot of learning for this but it turned out pretty good. Started with some natural pork tenderloins then I butterflied them both
then pounded them out between layers of saran wrap
then added three strips of proscuitto to the bottom of the flattened tenderloin
covered it with a 1:1:1 ratio of diced granny smith apples, diced pineapple and dried cherries reconstituted in a little orange/lemon juice. I also included a pinch of cinnamon to the fruit
tied up the rolled roast with kitchen twine
then coated with a traditional rub ( sugar, salt, chile powder, paprika, onion salt, cayenne and a touch of good cocoa). this is what it looked like after about an hour in the rub
then I threw it on the smoker with kbb and apple chips ( no water in pan but some in drip pan). Despite the winds the WSM was running around 300 pretty steady. Pulled when the internal temp was 145 then wrapped in foil and threw into a cooler with boiling water. let rest 30 min, the internal temp was 140 at the end.
Made some gratin potatoes with cream,garlic, thyme, roma tomatoes, and swiss cheese as well as a cherry juice reduction ( for the pork not the gratin)
and plated it out with some steamed green beans
All in all it turned out great. We had guests over who also liked it and asked what I called it and I offered up a variety of different names till we settled on fruit pork sushi ( the rolls really do look like sushi on the skinny end of the tenderloin). The smoke taste was there, the rub was spicy but not too spicy and the cherry reduction gave just enough oomph to the tenderloin. Id never tied a rolled loin before ( the butcher string says this pretty clearly) but much to my surprise none of the filling fell out.
Here's one last non plated picture to reinforce the fruit pork sushi idea and you can see the nice smoke ring. Id normally grill the tenderloins but the smoking approach turned out great.
hope you like it half as much as we did eating it.
Here is my attempt for the throwdown, if I should not be posting it both places please remove this one. t
there was a lot of learning for this but it turned out pretty good. Started with some natural pork tenderloins then I butterflied them both
then pounded them out between layers of saran wrap
then added three strips of proscuitto to the bottom of the flattened tenderloin
covered it with a 1:1:1 ratio of diced granny smith apples, diced pineapple and dried cherries reconstituted in a little orange/lemon juice. I also included a pinch of cinnamon to the fruit
tied up the rolled roast with kitchen twine
then coated with a traditional rub ( sugar, salt, chile powder, paprika, onion salt, cayenne and a touch of good cocoa). this is what it looked like after about an hour in the rub
then I threw it on the smoker with kbb and apple chips ( no water in pan but some in drip pan). Despite the winds the WSM was running around 300 pretty steady. Pulled when the internal temp was 145 then wrapped in foil and threw into a cooler with boiling water. let rest 30 min, the internal temp was 140 at the end.
Made some gratin potatoes with cream,garlic, thyme, roma tomatoes, and swiss cheese as well as a cherry juice reduction ( for the pork not the gratin)
and plated it out with some steamed green beans
All in all it turned out great. We had guests over who also liked it and asked what I called it and I offered up a variety of different names till we settled on fruit pork sushi ( the rolls really do look like sushi on the skinny end of the tenderloin). The smoke taste was there, the rub was spicy but not too spicy and the cherry reduction gave just enough oomph to the tenderloin. Id never tied a rolled loin before ( the butcher string says this pretty clearly) but much to my surprise none of the filling fell out.
Here's one last non plated picture to reinforce the fruit pork sushi idea and you can see the nice smoke ring. Id normally grill the tenderloins but the smoking approach turned out great.
hope you like it half as much as we did eating it.
