Hickory Smoked Pork Tenderloin

Today we used some beautiful pork tenderloins from Pat and April’s Pork to create this Southern/South Western Smoked-Pork-Tenderloin-300x300influenced dish. We used our signature dry rub on the pork, then slow smoked it at a low temperature. The result is moist and delicious pork. It is complemented with a slow simmered molasses BBQ sauce, black eyed pea & rice cake, crispy Tabasco fried onions, and Raquette River fiddle heads.

Bon Appetite!  Chef Brian

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