Pesto
8 tbsp fresh basil leaves,
chopped
pinch of sea salt
8 tbsp grated Parmesan
2 garlic cloves, crushed
black pepper
1/4 cup (0.5 dl) oil
Put the basil and salt in a blender and blend till smooth. Add the Parmesan, crushed garlic and black pepper. Mix thoroughly. Add the oil in a steady dribble mixing continually. Blend till smooth. |
Pork tenderloin
1 1/2 lbs (600 g) pork
tenderloin
1 cup (2 dl) pesto
black pepper
salt
Remove the membranes from the tenderloin. Make a cut to the middle along the whole side of the tenderloin. Open up the tenderloin. Season with salt and pepper.
Fill with pesto. Close the tenderloin and season the surfaces with salt and pepper. Brush the surface of the fillet with the rest of the sauce. Place the tenderloin in the smoker bag. Place the smoker bag on the grate as close as possible to the heat and let it smoke for 25 minutes. If using a gas grill lower the temperature. If using a charcoal grill raise the grate a notch. Continue smoking for 10 minutes. Remove the smoker bag from the grill. Leave the tenderloin in the bag for 5 minutes. Serve with vegetables. |