SMOKED PEPPERED PORK TENDERLOIN
Makes 6 servings
(photo on page 29)
Brining the pork before smoking keeps the meat tender and juicy. Be sure you have an instant-read thermometer on hand to check for doneness.
1 cup sour cream
1 cup plus 2 tablespoons stone-ground mustard, divided
1 tablespoon prepared horseradish
1 tablespoon plus ½ teaspoon kosher salt, divided
½ cup plus ¼ teaspoon ground black pepper, divided
1 teaspoon chopped fresh chives
¼ cup mustard seeds
2 dried bay leaves, crushed
1 cup water
1 cup firmly packed light brown sugar
2 quarts cold water
¼ cup apple cider vinegar
1 (2½-pound) package pork tenderloins
1 tablespoon cornstarch
3 tablespoons olive oil
Lodge Smoker Skillet and wood chips
In a small bowl, whisk together sour cream, 2 tablespoons mustard, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper until
