Lately, I've been taking old favorite recipes and thinking, Hey! Let's smoke that instead of baking!"
One of my favorite conversion recipes is one I came across named "Roast Pork Tenderloin with Dijon Sauce"
This is the recipe link: https://www.spendwithpennies.com/pork-tenderloin-with-dijon-sauce/
As far as the changes go, instead of using the oven at 400F, I use my smoker at 225-250F and let roll. I stick a probe in it and watch the temperature and pull it from the smoker at ~140F and let the carry-over cooking continue. While the tenderloin smokes, start the Dijon Sauce which always seems to take more time to reduce than I expect.
Final note: the recipe calls for a quick pan sear on all sides. I've made this with and without the sear. The sear is "more presentable" but the final result is fantastic either way!
Give it a shot and good luck!
One of my favorite conversion recipes is one I came across named "Roast Pork Tenderloin with Dijon Sauce"
This is the recipe link: https://www.spendwithpennies.com/pork-tenderloin-with-dijon-sauce/
As far as the changes go, instead of using the oven at 400F, I use my smoker at 225-250F and let roll. I stick a probe in it and watch the temperature and pull it from the smoker at ~140F and let the carry-over cooking continue. While the tenderloin smokes, start the Dijon Sauce which always seems to take more time to reduce than I expect.
Final note: the recipe calls for a quick pan sear on all sides. I've made this with and without the sear. The sear is "more presentable" but the final result is fantastic either way!
Give it a shot and good luck!