Pork Fillet from Beech – Pepper – Smoke
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s)
- sea salt
- Pepper, coarse, colorful (black, white, pink pepper, allspice)
Print Recipe
Pin Recipe Instructions
- First of all, rub the pork tenderloin with the sea salt and pepper.
- Start the grill and then sear the fillet on all sides until crispy (approx. 5-10 minutes, depending on the desired cooking level).
- Then the smoker is cleared - a table smoker is ideal. For smoking, mix a handful of beech shavings with the colored pepper (as whole grains) in a ratio of approx. 5: 1 and place in the smoker. Light it up and wait for the first smoke. Then put the fillet in the oven and let it smoke for about 10 minutes, making sure that the smoke concentration is not too high. So the lid can be lifted briefly every 4 minutes.
- The result has always been overwhelming for everyone so far. A tender pink fillet with a crust and a very fine smoke aroma.
- Tip: You can refine this recipe by soaking the fillet in soy sauce (e.g. from Kikkomann) and garlic cloves the day before. After that, the meat looks almost like beef (and is very tasty even raw). Make sure that the fillet is dried off before it is placed on the grill or even smoked right away.
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