Beer Marinated Smoked Pork Tenderloin

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.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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