Finally got out to the drum this weekend. Ive been dying to cook a full meal on the smoker and the wind was in my favor yesterday. Prosciutto wrapped tenderloin, some peach beans thanks to
smokin peachey
and some purple cabbage and bacon. Also made a quick sauce to go along with the pork.
I'll start with the beans. I pretty much followed smokin peachey recipe for this but added chopped bacon to the top and some additional rub
Then onto the cabbage. I chopped a whole head of cabbage and put in in a foil pan. Diced a 1/2 lb of bacon and fried it in a pan. Add the bacon and the bacon fat to the pan of cabbage along with a Tbls of seasoning salt. Mix it all up to get the cabbage coated well.
Now for the sauce. This is real simple. I used about a half jar of apricot preserves with equal amount of water to a pan. Then I added some of my home canned sweet jalapenos.(these things are like candy!) About 2Tbls minced. And about 3 -Tbls Apple cider vinegar. Bring it all to a simmer until it gets to the thickness you like.
And now the tenderloins. It was a two pack so I went ahead and did both. One I did in a java chop house seasoning to save for later this week. The other one for dinner I seasoned very lightly with salt and then black pepper and wrapped in the prosciutto. I knew the prosciutto would be salty so thats why I kept the salt light when seasoning.
Beans and cabbage out of the smoker. They smell amazing!
Loin is looking good!
Ended up going a little over my target temp but still came out real good. Let it rest and then sliced up.
Then plated up. Here are some close-up shots of the beans and cabbage
And the whole plate with the jalapeno apricot sauce drizzled on the pork.
This was a great meal! I ended up going back for more sauce. That stuff is amazing and really complemented the prosciutto on the pork. The beans are spot on. If you have never tried them check them out! The cabbage and bacon tasted great and really took on some smoke flavor. Also the dark purple just looked nice on the plate. I was real pleased with the turn out of all of it. Thanks for taking a look!
I'll start with the beans. I pretty much followed smokin peachey recipe for this but added chopped bacon to the top and some additional rub
Then onto the cabbage. I chopped a whole head of cabbage and put in in a foil pan. Diced a 1/2 lb of bacon and fried it in a pan. Add the bacon and the bacon fat to the pan of cabbage along with a Tbls of seasoning salt. Mix it all up to get the cabbage coated well.
Now for the sauce. This is real simple. I used about a half jar of apricot preserves with equal amount of water to a pan. Then I added some of my home canned sweet jalapenos.(these things are like candy!) About 2Tbls minced. And about 3 -Tbls Apple cider vinegar. Bring it all to a simmer until it gets to the thickness you like.
And now the tenderloins. It was a two pack so I went ahead and did both. One I did in a java chop house seasoning to save for later this week. The other one for dinner I seasoned very lightly with salt and then black pepper and wrapped in the prosciutto. I knew the prosciutto would be salty so thats why I kept the salt light when seasoning.
Beans and cabbage out of the smoker. They smell amazing!
Loin is looking good!
Ended up going a little over my target temp but still came out real good. Let it rest and then sliced up.
Then plated up. Here are some close-up shots of the beans and cabbage
And the whole plate with the jalapeno apricot sauce drizzled on the pork.
This was a great meal! I ended up going back for more sauce. That stuff is amazing and really complemented the prosciutto on the pork. The beans are spot on. If you have never tried them check them out! The cabbage and bacon tasted great and really took on some smoke flavor. Also the dark purple just looked nice on the plate. I was real pleased with the turn out of all of it. Thanks for taking a look!