Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 pounds of pork tenderloin with paper towels and generously coat all sides with 3 tablespoons of Cajun seasoning.

2. 2

   Preheat your smoker to 225°F (107°C) and smoke the seasoned pork tenderloin for 1.5 to 2 hours, or until an internal temperature of 140°F (60°C) is reached.

3. 3

   While the pork smokes, peel and roughly chop 2 ripe plantains, then in a medium saucepan, heat 1 tablespoon of olive oil over medium heat and sauté 0.5 finely diced yellow onion for 3 minutes until softened.

4. 4

   Add 2 minced cloves of garlic to the saucepan and cook for 1 minute more until fragrant, then add the chopped plantains, 1 cup of chicken broth, 0.25 cup of honey, and 2 tablespoons of apple cider vinegar, bringing the mixture to a simmer for 15 minutes until the plantains are very tender.

5. 5

   Carefully transfer the cooked plantain mixture to a blender or food processor and blend until completely smooth, then stir in 2 tablespoons of unsalted butter and season with additional salt and pepper to taste.

6. 6

   Remove the smoked pork tenderloin from the smoker and, if desired, sear it quickly in a hot skillet for 2-3 minutes per side to develop a crust, then let it rest for 10 minutes before slicing.

7. 7

   Slice the rested pork tenderloin into 0.5-inch thick medallions and arrange them on a serving platter.

8. 8

   Drizzle the warm plantain glaze generously over the sliced smoked Cajun pork tenderloin before serving immediately.