I took the smoker out again to make pork tenderloin, a very versatile meat. I didn’t do anything elaborate with it, because I am going to use one tenderloin to make sandwiches for lunch, and the other as the main ingredient for a Bavarian main dish I’m planning later in the week. Smoked Pork tenderloin is leaner than most lunch meat (about 0.7 grams of fat/ounce), and it doesn’t have all the salt and preservatives of packaged lunch meats. And smoking is so easy to do – it sits in the smoker and cooks itself.
Beer Marinated Smoked Pork Tenderloin
2 one pound pork tenderloins (this tends to be what comes in a package)
1 bottle of beer or ale
1 teaspoon dried savory
1 teaspoon dried chervil (I think thyme would do as well)
Trim all fat from pork tenderloins. Put beer, savory, and chervil in a gallon zip top plastic bag. Add pork tenderloins and seal bag, making sure that tenderloins are covered in marinade. Refrigerate for about 2 hours, turning occasionally. Following the directions on your smoker, smoke for 2 1/2 hours. I poured the marinade into the drip pan and added water to it, then smoked the pork over alder wood.
I also smoked mushrooms and eggplant with the pork to use in other dishes. No sense running the smoker half empty.
The fat gram/serving depends on how much you eat. I had 5 ounces for dinner, for about 3.5 grams of fat.
The Perpetual Feast 
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