Here is the traditional German recipe for smoked pork tenderloin. In this simple guide, I will show you how to cure the tender pork tenderloin in a flavored brine and then smoke it. Smoked pork tenderloin is a specialty of German cuisine. The meat is very tender and juicy, with a smoky flavor and fantastic taste. Try out the recipe and let yourself be enchanted by this delicious and authentic dish!
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Recipe for Smoked Pork Tenderloin
Ingredients:
5 kg pork tenderloin (8-10 pieces)
2 bulbs of garlic
5 liters of water
350 g curing salt
2 tbsp peppercorns
5 bay leaves
Preparation:
For the brine, which requires a 7% salt concentration (70 grams of curing salt per liter of water), dissolve 350 g of curing salt in 5 liters of water. Bring the water to a boil and add roughly chopped garlic (including the peel), peppercorns, bay leaves, and curing salt. Stir thoroughly and set the brine aside to cool.
Inject each piece of pork tenderloin with a curing syringe, injecting 50 ml of brine into each piece. Place the tenderloin pieces in a rectangular container and completely cover them with the remaining curing brine. Place the container in the refrigerator for 5 days.
After curing, rinse the tenderloin under cold water and remove any excess tendons, fat edges, and silver skin. If you prefer less salt, you can soak the meat in cold water for an hour.
Preheat the smoker or smokehouse to 120 °C. Hang the tenderloins on meat hooks and smoke for 1.5-2 hours until they reach an internal temperature of 63 °C. For additional flavor, dried herbs such as rosemary, oregano, or thyme can be mixed with smoking chips and ignited.
Finally, slice the smoked pork tenderloin. For a more intense flavor experience, it is recommended to vacuum-seal the tenderloin and let it sit in the refrigerator for a few days.
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