Pork tenderloin smoked with hay

Pork tenderloin smoked with hay

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pork tenderloin






clarified butter



fleur de sel

Preparation method

  • Season the pork tenderloin with salt and pepper and fry on both sides in clarified butter.
  • Place a generous amount of hay in a smoking pan and set alight until it is smoking nicely.
  • Now place the pork tenderloin in the smoking pan and cover with the lid.
  • Allow to smoke for five minutes.
  • Wrap the pork in aluminium foil and set aside to rest for ten minutes until the smoky flavour has permeated the meat.
  • Remove the pork from the aluminium foil and place in a pan filled with fresh hay.
  • Slide into an oven with dry air set to 170 degrees and leave for six minutes.
  • Slice the meat and briefly drain on kitchen paper.
  • Season to taste with fleur de sel.

Serving suggestions

  • Serve as part of a starter, entremets, or main course, e.g. with components of mushrooms, potato, and truffle.

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