Edible Blue Ridge Summer 2022

PREPARATION: Using a sharp knife (preferably a exible let knife, so you don’t remove too much meat), trim any silver skin or excess fat from the pork loins, though there shouldn’t be much on this lean cut. Combine the dry rub ingredients, then dust tenderloins with rub. Don’t go too heavy, as you want just a hint of seasoning. You could also apply a thick BBQ sauce toward the end of your smoke, allowing time for the meat to tighten up. Heat your smoker between 225 and 250°F, using oak or a fruit wood, such as apple. My preferred smoker is a wood- red offset, though you can use gas, electric or charcoal as well. If you’re using a kamado or a kettle grill, set it up for indirect cooking. Plan to smoke for about an hour to reach nal temperature, turning the meat once halfway through. To make the most mouthwatering and moist pork possible, don’t let the temperature of the meat rise above 140°F. Using a digital temperature probe to temp, remove the meat at 140°F and let it rest, uncovered, for 10 minutes. The pork will rise to 145°F as it rests. While it rests, sear off your seasonal fruit. For this recipe, I cored a pineapple and cut it into thick rings. These went directly on the grate after removing the meat for only a few minutes per side. You want just a kiss of smoke and char. Keep the tenderloin warm and be sure to wait to slice until you are ready to serve. This dish pairs well with Beale’s Brewery Lil Mower, a 3.5% American Lite Lager that is light, refreshing on a hot day, and curiously complex. *Hovey recommends family-owned farm (circa 1792), Oslin Creek Livestock Company, Goode, VA SMOKED PORK TENDERLOIN WITH SEASONAL FRUIT COOKING FRESH For me, a summer weekend means hot days with sizzling meats on the grill, fresh fruits and vegetables, and refreshing beverages, which have all been locally sourced. Today, I am smoking a couple of small pork tenderloins. This is an easy dish to prepare, with almost no prep time needed. Fresh farmstand fruits weren’t available at the time of this preparation, so I quickly seared pineapple slices to complement the meat, though I recommend you use peaches or another sweet fruit when available locally. Recipe by Matt Hovey, Beale’s Brewery Pitmaster, Bedford INGREDIENTS: 2 1.5-2 pound farm-raised pork tenderloins* Fresh fruit such as apricot, peach, nectarine, or pineapple Beale’s Dry Rub 1 cup brown sugar ½ cup salt ½ cup black pepper ½ cup paprika ⅛ cup granulated garlic Pinch of cayenne

38 | EDIBLE BLUE RIDGE SUMMER 2022