Smoked Pork Tenderloin with Bacon-Pineapple Salsa

Yield: 4 servings as an appetizer

Preparation time is 45 minutes

Ingredients

• 1 pork tenderloin about 1 pound (450 grams)
• ½ bag hickory smoke chips
• 1 tablespoon Cajun powder (15 millilitres)
• 2 tablespoons olive oil (30 millilitres)
• ½ teaspoon coarse salt (a large pinch)
• ½ teaspoon cracked pepper

For the bacon-pineapple salsa:

• 6 strips of bacon, diced
• 1 1/2 cups diced pineapple (300 grams)
• 1 tablespoon finely minced jalapeno (15 millilitres)
• 1 tablespoon lime juice (15 millilitres)
• 1 tablespoon chopped cilantro (15 millilitres)
• large pinch of coarse salt

Directions

1. Soak the wood chips in water for 15 minutes. Drain the water and put the chips in a smoker. Let them warm up until smoky.
2. In a mixing bowl combine the oil, salt, pepper, and Cajun spice and brush this paste on the tenderloin. Put the tenderloin in the hot smoker and smoke it for 25 to 35 minutes or until medium well done. Transfer the meat to a cooling rack and let rest for 10 minutes.
3. Cook the diced bacon in a frying pan until crisp and drain on paper towels.
4. 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.