John Myers
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Cured and Smoked Pork Fillet with Potato Wedges and Bacon Beans
The perfect cured and smoked pork fillet with potato wedges and bacon beans recipe with a picture and simple step-by-step instructions.
For the meat
- 3 piece Pork tenderloin
- 1 liter Brine
- 1 kilogram Beech charcoal and some smoke shavings
For the pickle pool
- 50 g Nitrite curing salt
- 1 liter Water
- 1 teaspoon Bio lemon zest
- 2 Branches Fresh thyme
- 3 piece Juniper berries
- 1 teaspoon Black pepper from the mill
For the bacon beans
- 250 g French beans fresh
- 2 packet Bacon slices
For the potato wedges
- 1,5 Kg Potatoes
- 1 teaspoon Chopped rosemary
- 1 teaspoon Extra virgin olive oil
For the red wine sauce
- 2 Little ones Onions
- 200 Milliliters Dry red wine
- 40 g Butter
- 1 teaspoon Sugar
also
- 1 teaspoon Salt and pepper
The meat
- Remove the tendons and visible fat from the pork fillets and place back in the refrigerator. Boil the ingredients for the brine in a saucepan for about five minutes. Then let the brine cool down and soak the pork fillets in it for an hour. Ideally, you do this in the refrigerator. Later, the meat is cooked indirectly in a kettle grill at a temperature of approx. 130 ° C, it takes about an hour, but I recommend using a penetration thermometer … at a core temperature of 62 ° C, the fillet can then Leave the grill.
The bacon beans
- Wash the beans, cut off the ends and then cook in salted water for about five minutes. Then immediately quench with cold water. Now wrap three beans each with a strip of bacon. The beans are later seared in a pan with a little oil over high heat, this takes about ten minutes.
The potato wedges
- Wash the potatoes, dry them, cut them into wedges and place them on a parchment-lined baking sheet. Then sprinkle with rosemary, salt and drizzle with the olive oil. The potatoes are cooked in the oven at 220 ° C and are golden yellow and crispy in about 20-25 minutes.
The red wine sauce
- Cut the onions into small cubes and let them turn translucent with the butter without any color. Then deglaze with the red wine, add the sugar and reduce to taste, it only takes a few minutes.
The cooking times
- Now it’s just a matter of coordinating the different cooking times. To make this easier, I have written the approximate preparation time for each ingredient.
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