Smoked and Fried Guru Pork Tenderloin
As with any recipe, timing is everything. But because this tenderloin is so lean overcooking will result in dry, tough pork and no one wants that.
Cooking a test piece or two will help you to get the timing right and get you on the road to succulent pork nirvana.
- 2 ea. Pork tenderloins (about 5 lbs. total)
- Louisiana Love Potion #10 Injector Marinade
- 2 cups Flour
- 2 eggs Cracked
- 2 cups Buttermilk
- 4 cups Panko breadcrumbs
- Louisiana Love Seasoning Blends
- 1½ quarts Canola cooking oil
Prepare a hardwood fire on a barbeque pit or smoker.
Inject the tenderloins in several places with Love Potion #10 and season the outside with Louisiana Love Seasoning Blends.
Smoke tenderloins for 1-1½ hours at 190-200˚, remove and let cool, then slice into 1½″ pieces.
Note: Do not discard the liquids that will collect. Reserve for use in Roux Vermilion Sauce (recipe follows)
Place oil in a heavy skillet over medium-high heat to 375˚.
Prepare a sheet pan with a cooling rack placed over it and set aside, or a paper towel lined sheet pan.
Prepare a frying station with flour, eggs beaten into buttermilk, and panko breadcrumbs, all seasoned with Louisiana Love.
Batter the tenderloin pieces in the following order: Flour (shake off excess), buttermilk/egg, and panko.
Do not allow the tenderloin pieces to sit. Batter and fry in small batches of about 6-7 pieces at a time.
Fry for 3-4 minutes per side and check temperature with a meat thermometer for 140-145˚ in the center of the pieces.
Remove to cooling rack.
Serve with Jasmine rice and Roux Vermilion Sauce.
Roux Vermilion Sauce
This tangy, sweet, and oh so rich sauce is the perfect compliment for smoked and fried pork tenderloin.
- 1 tablespoon Olive oil
- 2 tablespoons White onions (finely chopped)
- 2 cloves Garlic (finely chopped)
- 1 cup Dry white wine (chardonnay, sauvignon blanc, etc.)
- ½ cup Pork tenderloin drippings
- ¼ cup Apple cider vinegar
- 2 cups Stock (beef, pork, or chicken)
- 2 tablespoons Dark roux (smoked if available)
- 2 tablespoons Honey
- 1 tablespoon Corn starch dissolved in 1 tablespoon cold water
- Louisiana Love Seasoning Blends to taste
Place a heavy, small pot over medium-high heat and add olive oil.
Once warm, add onions and garlic but do not brown. Simmer lightly until onions are translucent.
Add wine and reduce by half.
Add stock, vinegar, drippings, and bring to boil.
Whisk in roux, simmer for 4-5 minutes.
Add honey and season to taste.
Add corn starch solution to adjust thickness if necessary.