Thursday, August 22, 2013

Carnage du Jour - 20 August 2013

Smoker bags are wonderful things. If one doesn't have a smoker, whether an outdoor model or a stove/oven type (and I do not), one can still do a fine job of smoking smaller items in the oven with these little gems.

It really came down to what to smoke that day, and - in the end - a pork tenderloin won out. I have to say I'm quite happy that it did.

I cleaned the silver skin off the tenderloin, then added a bit of a rub of white pepper, beau monde, and cumin all around. The meat was popped in the bag along with a nice selection of fresh herbs - rosemary, thyme, and sage - and then the bag was sealed and popped into the preheated oven (about 475F as I recall).

After about 25 minutes, the bag came out, the meat was tested for doneness (it was), and the sides finished up - egg noodles with a creme fraiche and parmesan sauce, and lima beans with butter.

All in all, it was a delicious meal. The meat had just the right amount of smoke to it, and was as tender and juicy as ever a pork tenderloin has been.

Try it, you'll like it. Highly recommended.