Pecking Order Pork Tenderloin

Most people have a love/hate relationship with pork tenderloin. I don't know what your experience has been, but generally unless we are going to a white-tablecloth restaurant there's a better than average chance it will be tough and dry, but when it's done well, it can be a serious contender for favorite comfort foods (particularly when it's served with creamy polenta and some asparagus or Brussels sprouts on the side). The key to getting it right is two-stage cooking; smoke first to get some flavor into the pork, then sear to caramelize and form the bark. Our Pecking Order® is the perfect compliment to pork tenderloin. When it smokes, the rub melts and coats the outer surface of the whole tenderloin beautifully, then when it is seared, the added rub as well as the rub on the sides of the medallions caramelizes and the flavor will be something your friends and family will crave.

If you have time to let the salted and seasoned tenderloin "rest" before smoking to let the salt distribute into the tenderloin, it can be seasoned up to 6 hours before (and stored in the refrigerator) smoking as a "dry brine" method. Liberal use of Pecking Order® on the whole tenderloin is recommended. It will thicken in the smoker and form a lovely bark on the outside of the tenderloin which will translate to a great bark on the outer edge of each medallion after cutting. Searing at high temp after cutting the medallions and dusting them with more Pecking Order® yields each individual medallion with a great, thick bark around the outside and tasty caramelized flavor on the top and bottom of the individual medallions.

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez