Gastronomixs

Pork tenderloin smoked with hay

Creation by Ricardo Kik

Pork tenderloin smoked with hay

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

pork tenderloin

50

g

hay

10

g

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.

Previous page