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Ingredientes
- 1 x tenderloin of pork, about 1 lb
- 1/2 bag hickory smoke chips
- 1 Tbsp. cajun pwdr
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp coarse salt
- 1/2 tsp cracked pepper
- Â Â Bacon-pineapple salsa
- 6 x strips of bacon, diced
- 1Â 1/2 c. diced pineapple
- 1 Tbsp. finely chopped jalapeno
- 1 Tbsp. juice of lime
- 1 Tbsp. minced cilantro
- Â Â large healthy pinch of coarse salt
Direcciones
- Soak the wood chips in water for 15 min. Drain the water and put the chips in a smoker. Let them hot up till smoky.
- In a mixing bowl combine the oil, salt, pepper, and Cajun spice and brush this paste on the tenderloin. Put the tenderloin in the warm smoker and smoke it for 25 to 35 min or possibly till medium well done. Transfer the meat to a cooling rack and let rest for 10 min.
- Bacon-pineapple salsa:Cook the diced bacon in a frying pan till crisp and drain on paper towels.
- In a non-reactive bowl, combine the remaining ingredients and toss well, divide salsa among 4 serving plates put the crispy bacon on top of salsa and fan a few slices of the smoked pork tenderloin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 237 | 86% |
| Total Fat 26.4g | 33% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 654mg | 27% |
| Potassium 132mg | 4% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.16g | 2% |
| Protein 5.27g | 8% |
