Southern Smoke

Here at our home we are always in pursuit of goodness. I’ve already told you about our pursuit of the perfect ribs. Today, I’ll tell you about our pursuit of the perfect pork tenderloin.

Once again, it’s Foodie Friday with Designs by Gollum!

Okay, so we’ve tried a few different things in our pursuit. Today, we are really getting close. Not perfect yet, but, we are getting close.

I marinated the tenderloin in a combination of:

hard apple cider
sliced onions
minced garlic
brown sugar
ground cloves
salt & pepper
bay leaves

After the tenderloin enjoyed this marinade for a few hours, we smoked it over apple wood in the smoker for a couple of hours. We used the marinade (which I brought to a boil inside) as a liquid in the middle rack of the smoker. Note for next time: Use that boiled and smoked marinade to make a glaze to use during the cooking process.

But, for now, that was some goooood eating! Added some of my Mama’s homemade pear relish and this was a definite keeper!

Today’s Lagniappe: Mama’s Pear Relish
It is fabulous!

16 -19  pears (fairly firm, not soft) cored and ground.
6 medium onions, ground
8 green peppers, ground
4 sweet red peppers, ground
6 cups vinegar (5% acidity)
6 cups sugar
3 Tbs. mustard seeds
2 Tbs. pickling salt
1 Tbs. ground tumeric
1 Tsp. ground allspice
1 Tsp cinnamon
1 Tsp. ginger

Let pears, onions and peppers stand in separate containers for 1 hour.  Pour boiling water  over each; drain very well.  Combine pears, onions, peppers, vinegar, sugar, and seasonings in a large kettle.  Bring to a boil; reduce heat and simmer uncovered, 30 minutes.
Pour hot mixture into hot sterilized jars, leaving 1/4 in headspace.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids and screw on bands.  Process in boiling-water bath 20 minutes.  Remove jars from hot water carefully and place on cloth to cool.  When the jars are cool enough to handle move to a cool place and let set for 1 month before opening.  Yield about 10 pints.

Tagged as: Southern Food