Smoked Pork TenderloinSmoked Pork Tenderloin with Veggies

 

 

 

 

 

 

 

 

 

 

 

I just got an indoor smoker and after a few uses I am really excited!  I kept seeing these on old episodes of Iron Chef America and finally talked myself into buying one.  The smoker is essentially a stainless steel box with a roasting rack, drip pan and a tight fitting lid.  The handles are foldable so you can either use this on your stovetop or stick it in the oven.

Indoor smoker

My first cook with the smoker was pretty simple.  I followed the instructions and added 11/2 tablespoons of hickory chips (comes with the smoker) to the bottom of the smoker.  I then placed four bacon wrapped tenderloin medallions (seasoned them with a sweet dry rub) onto the roasting rack over the drip tray.  Place the drip tray on top of the wood chips, slide the lid onto the smoker and turn the heat on the stove to medium low.

 

 

 

 

 

 

 

 

 

 

 

 

It took about three minutes for wisps of smoke to start escaping from the smoker.  I am not talking about a smoke filled kitchen.  I am talking about, “Hey, what’s that great smell?”

After thirty minutes I used the handy dandy pull loop on the lid (stayed cool to the touch) and slid back the lid to find four pretty pieces of smoked pork tenderloin.  I brushed them with some melted raspberry preserves and just stood there like a goofy fool savoring the smell of smoked pork.

Take a close look at the picture of the sliced medallion.  Notice how it is pink on the outside?  That is a smoke ring!!  Before I had this smoker I always had to fire up one of my Weber kettles to get a smoke ring.  Whoo hoo!!

My next cook was a little more ambitious.  Since the smoker is essentially a sealed roasting box I decided to roast some veggies along with a tenderloin.  I sliced up a few Yukon Gold potatoes, seasoned with a garlic herb mix, and added them to the bottom of the drip pan with a pat of butter.  I placed a pretty tenderloin on the rack along with some stuffed mushrooms.

The cooking process was the same.  I used 1 ½ tablespoons of hickory chips and cooked over medium low heat for thirty minutes.  After thirty minutes I pulled the lid back and got an internal temperature of 152F on the tenderloin.  The tenderloin looked pretty and smelled amazing.  The pork and mushrooms really took up a great smoke flavor and the potatoes cooked perfectly.

I am going to have serious fun playing with this indoor smoker.  I have avoided smoking food sometimes because I didn’t have the time or was too lazy to fire up my Weber grill.  There really isn’t any point in firing up a big grill to smoke two pieces of fish.  This indoor smoker might be a game changer.  I just bought a second one and sent it as a birthday gift.  Hi Mom!!