Ingredients

1 pork tenderloin (700 – 900 g.)
Sea salt
Fresh ground pepper
Garlic salt
Bruschetta toast
Pimento cheese dip
1 jar mild jalapeño peppers
Heavy-duty aluminium foil
Suggested wood chips: hickory

Preparation

1. Preheat smoker to 110°C and add wood chips.
2. Season both sides of tenderloin with sea salt, black pepper, and garlic salt to taste. Smoke unwrapped for 1½ hours, or until internal temp reaches 65°C.
3. Remove from smoker and wrap with heavy-duty aluminium foil. Place back into smoker for an additional 30 minutes, or until internal temp reaches 75°C.
4. When tenderloin is finished cooking, remove from smoker and slice tenderloins into ¼ inch or ⅜ inch medallions, then cut medallions in half.
5. Place a sliced medallion onto a piece of Bruschetta toast and top with scoop of pimento cheese dip and a mild jalapeño pepper. Serve and enjoy!

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