Smoked Pork Tenderloin with Cherry and Fig Compote
Serve with garlic mashed potatoes, romano beans & crispy shallots
Wine Pairing: Angelo’s Estate Cabernet Sauvignon
Makes 8 servings
Ingredients
- 2 cups firmly packed light brown sugar
- ½ cup kosher salt
- 8 cups water
- 2 cinnamon sticks
- 1 tablespoon red pepper flakes
- 1 yellow or white onion, coarsely chopped
- 4 celery stalks, cut into 1-inch pieces
- 1 carrot, peeled and cut into 1-inch pieces
- 6 garlic cloves, crushed
- 2 bay leaves
- 2 (1 ¼ to 1 ½ pound) pork tenderloins, trimmed
Combine sugar, salt, water, cinnamon sticks, pepper flakes, onion, celery, carrot, garlic, and bay leaves in a large pot. Bring mixture to a boil. Reduce heat to medium-low and simmer for 20 to 25 minutes. Remove from heat and cool to room temperature. Set aside 1 cup brine liquid for Cherry and Fig compote.
Add pork to brine. Cover and refrigerate for 6 to 8 hours. Drain pork, discarding brine. Prepare smoker according to manufacturer’s directions. Smoke pork at 225 degrees for 1 ½ to 2 hours or until thermometer inserted in thickest portion reads 145 degrees. Transfer to a cutting board and let rest for 5 minutes. Slice pork and serve with Cherry and Fig Compote.
Note: You can also grill pork tenderloins over medium-high heat for 12 to 15 minutes or until pork reaches 140 degrees, turning occasionally. Let rest for 5 minutes (meat will continue to cook as it rests).
Cherry and Fig Compote
- 1 cup reserved brine
- ½ cup butter, cut into pieces
- 1 medium white onion, diced
- 3 garlic cloves, thinly sliced
- 3 cups pitted fresh cherries
- 1 cinnamon stick
- 4 teaspoons ground cumin
- ¼ teaspoon chopped fresh thyme
- ¼ teaspoon freshly ground black pepper
- 1/16 teaspoon ground cloves
- 12 fresh figs, trimmed and quartered
Pour brine into a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 8 minutes or until reduced to ½ cup. Set aside.
Melt butter in a large skillet over medium heat. Add onion and garlic and cook for 4 to 5 minutes or until onions are translucent. Stir in cherries, cinnamon stick, cumin, thyme, pepper, and cloves. Cook for 2 to 4 minutes, or until cherries are tender, stirring frequently. Stir in brine reduction and cook for 1 minute. Add figs and cook for 2 minutes. Makes 3 ¾ cups.