A friend of mine aksed for this recipe today, and I thought I would share it with you all here too, its not smoked, but it is a darn good tenderloin recipe...
Spiced Pork Tenderloin and Avocado Salsa
2 1/2 tablespoons coarse salt
1 tablespoon ground allspice
1 tablespoon cayenne
3 (3/4-lb) pork tenderloins
1 tablespoon oil
Accompaniment: Pinapple - Avocado Salsa
Preheat oven to 400°F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.
Pineapple – Avocado Salsa
1 cup 1/4-inch-dice fresh pineapple
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion 1/4 cup chopped fresh cilantro 1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
Stir all ingredients together and season with salt.
Spiced Pork Tenderloin and Avocado Salsa
2 1/2 tablespoons coarse salt
1 tablespoon ground allspice
1 tablespoon cayenne
3 (3/4-lb) pork tenderloins
1 tablespoon oil
Accompaniment: Pinapple - Avocado Salsa
Preheat oven to 400°F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.
Pineapple – Avocado Salsa
1 cup 1/4-inch-dice fresh pineapple
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion 1/4 cup chopped fresh cilantro 1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
Stir all ingredients together and season with salt.
