Back in December I thought about entering the throwdown and I came up with this idea. I ended up deciding not to participate and never made it. The other day I was organizing my desk and came across a sheet of paper with some notes I had scribbled about my possible entry, so I decided to make it today.
Smoked Pork Tenderloin and Pablano Pepper Soup
Here are the ingredients.
Pork Tenderloins
Russet Potatoes
Homemade Chicken Stock
Yellow Onions
Fresh Garlic
Pablano Peppers
Coriander
Cumin
Paprika
Kosher Salt
Black Pepper
Oregano
I cleaned out the poblanos and cut them in half. Then I cut the pork into bite sized chunks and made a wet rub with a little vegetable oil, Coriander, cumin, paprika, salt, pepper, and oregano. I let the meat marinate in this mixture for an hour and then placed on a cooling rack.
Onto the UDS with charcoal and hickory for about an hour at 225. Here they are fresh out of the smoker.
I sliced up the onions and diced the poblanos and sweated them over medium heat until the onions turned translucent.
While the onions and peppers were cooking I peeled some fresh garlic and broke out one of my favorite tools, The Microplane Grater
It makes quick work of garlic (and ginger root as well).
I put the garlic in the pan and cooked for 1 minute then added my diced potatoes, chicken stock, and more of the spices.
I cooked it on a low simmer until the potatoes were fork tender then added the pork to the pot. I simmered for another 5 minutes until the pork was heated through. At this point the potatoes start to break down and act as a natural thickener. Time to serve it up with a squeeze of fresh lime juice.
It was delicious, I cant wait to try it tomorrow after it sits in the fridge all night and the flavors really merge together.
Thanks for checking out my soup!
Smoked Pork Tenderloin and Pablano Pepper Soup
Here are the ingredients.
Pork Tenderloins
Russet Potatoes
Homemade Chicken Stock
Yellow Onions
Fresh Garlic
Pablano Peppers
Coriander
Cumin
Paprika
Kosher Salt
Black Pepper
Oregano
I cleaned out the poblanos and cut them in half. Then I cut the pork into bite sized chunks and made a wet rub with a little vegetable oil, Coriander, cumin, paprika, salt, pepper, and oregano. I let the meat marinate in this mixture for an hour and then placed on a cooling rack.
Onto the UDS with charcoal and hickory for about an hour at 225. Here they are fresh out of the smoker.
I sliced up the onions and diced the poblanos and sweated them over medium heat until the onions turned translucent.
While the onions and peppers were cooking I peeled some fresh garlic and broke out one of my favorite tools, The Microplane Grater
It makes quick work of garlic (and ginger root as well).
I put the garlic in the pan and cooked for 1 minute then added my diced potatoes, chicken stock, and more of the spices.
I cooked it on a low simmer until the potatoes were fork tender then added the pork to the pot. I simmered for another 5 minutes until the pork was heated through. At this point the potatoes start to break down and act as a natural thickener. Time to serve it up with a squeeze of fresh lime juice.
It was delicious, I cant wait to try it tomorrow after it sits in the fridge all night and the flavors really merge together.
Thanks for checking out my soup!
