Cajun Rubbed Smoked Pork Tenderloin with Arugula Salad

Yield: 8 servings

Ingredients

• 2 pork tenderloins, sliver skin removed
• 3 cups apple wood chips (750ml)
• Arugula & Parmesan Cheese Salad (recipe below)
• Rub ¼ cup coarse salt (kosher or sea) (60ml)
• 3 tablespoons sweet paprika (45ml)
• 2 tablespoons garlic powder (30ml)
• 2 tablespoons onion powder (30ml)
• 2 tablespoons dried thyme (preferably ground) (30ml)
• 2 tablespoons dried oregano (30ml)
• 1 tablespoon freshly ground black pepper (15ml)
• 1 tablespoon freshly ground white pepper (15ml)
• 2 teaspoons dried sage leaves (10ml)
• 2 teaspoons cayenne pepper (10ml)

Directions

1. In a small bowl mix together all the rub ingredients. Rub mixture vigorously over pork, coating the meat. Place pork in a large sealable plastic bag and put in the refrigerator for 3 hours.
2. Place 2 cups (500ml) of apple wood chips into water to soak for 1 hour.
3. Build 1 smoke pouch. Squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add 1 cup (250ml) of dry wood chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
4. Prepare the barbecue for smoking.  Preheat one side of the barbecue to 400°F/200°C or to high heat.  Leave the other side off.   Place the smoke pouch underneath the grill directly over high heat source of the grill. Close the lid and wait for smoke.
5. Wait until the barbecue cavity is full of smoke.  Place pork tenderloins on the cool side of the grill.  Turn the temperature down to 220°F/104°C or medium low heat.
6. Smoke pork for 45 minutes.  Remove from pork from grill and loosely tent with foil. Allow meat to rest for 10 minutes before slicing.
7. Slice tenderloin against the grain of the meat and serve with the Arugula and Parmesan Cheese salad (recipe follows).

Arugula & Parmesan Cheese Salad

Ingredients

• 5oz Arugula Cheese
• 1 cup Parmesan Cheese shavings (250ml)
• ½ cup sun dried cranberries (125ml)

Dressing

• Juice of 2 lemons Salt and pepper to taste
• ¼ cup olive oil (60ml)

Directions

1. In a medium size bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
2. On a platter, arrange sliced Cajun Rubbed Smoked Pork Tenderloin on top of the Arugula Cheese. Sprinkle with Parmesan shavings and top with cranberries.
3. Pour dressing over salad. Toss gently to combine.