own the length of the tenderloin; do not cut all the
he sweet paprika and the smoked paprika, the wine, garlic (to
easpoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper
ombined; set aside.
Place tenderloin on a flat surface and
ell.
Place the pork tenderloin into the water, salt,
he food to be hot-smoked on the wire rack. You
silverskin' (white coating) from the tenderloin; leaving any visible fat in
ven to 375\u00b0F. Sprinkle smoked paprika over pork covering the
ll silver skin from pork tenderloin & cut 4 shallow slits in
Like most recipes, remember to adjust the above
small bowl.
Wrap tenderloin in 4 slices of partially
heet. Cut down center of tenderloin but not all the way
Freeze tenderloin for 1 1/2 hours. Heat oven to 400 degrees F. Cut tenderloin lengthwise into 5 thin slices; pound to 1/4-inch thick.
Beat cream cheese and onion powder until smooth. Stir in bacon, Parmesan and basil; mix well.
Spread cream cheese mixture onto each pork strip. Roll up and secure with wooden skewer; place seam side down on baking sheet.
Bake at 400 degrees F for 25 minutes until internal temperature reaches 150 degrees F. Serve topped with warm marinara sauce.
arm place.
Cut the tenderloin into 4 oz steaks, season
or taco sauce or in recipes like the adobo mayo.
ourmet mushrooms, 1/2 teaspoons smoked paprika along with 1 teaspoons
s the rest of the tenderloin. If you didn't wrap
arinade ingredients.
Place the tenderloin in a plastic bag or
set aside.
Rinse the tenderloin, and prick on all sides
egrees. F.
Open the tenderloin, and using a meat mallet