Ингридиенты
Rub:
1 tsp ancho chile powder
1 tsp pasilla chile powder
1/2 tsp chile de arbol powder
1/2 tsp cumin
1/2 tsp Mexican oregano
1 Tbs light brown sugar
1 tsp cinnamon
Protein:
1 lb pork tenderloin , trimmed and tied
2 oz Mesquite wood chunks
Sauce & garnish:
1/2 cup Bourbon-Ancho/Pasilla Sauce (link is provided below)
Cilantro Vinaigrette-optional (link is provided below)
Smoked Chipotle Red Pepper Sauce-optional (link is provided below)
1/4 cup roasted pepita seeds-optional
Описание
Rub the pork tenderloin with the rub. If you have time do this the night before; wrap in plastic wrap and refrigerate overnight so the rub penetrates the meat. You will have extra rub so save it and rub it on just before smoking.
Preheat smoker to 225'. Smoke the pork until the internal temperature reads 145-148' about 45-50 minutes Cover the tenderloin with foil and allow to rest for a few minutes before cutting.
Heat the bourbon sauce while the pork is resting.
Cut the pork into three pieces per serving and top with hot bourbon sauce.
Garnish with cilantro oil, red pepper sauce and roasted pepitas if desired.
