Ingredients
1 1/2
cups chopped unpeeled pear (about 1 large)
2
tablespoons chopped green onions
2
tablespoons chopped fresh cilantro
2
tablespoons chopped hot yellow chile
2
teaspoons grated lemon peel
2
tablespoons lemon juice
1/2
teaspoon salt
4
cups apple wood chips
2
pork tenderloins (about 1 lb each)
1
teaspoon garlic salt
1
small onion, cut into 1/4-inch slices
Preparation
Make Pear Salsa
In large bowl, cover wood chips with water; soak 30 minutes.
Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer’s directions.
Sprinkle pork with garlic salt. Make diagonal cuts across pork at 1-inch intervals to within 1/2 inch of bottom of pork. Insert onion pieces in cuts in pork.
Place pork on rack in smoker. Cover and smoke about 3 hours or until meat thermometer inserted in center of pork reads 160°F. If smoking stops, add additional wood chips through side door of smoker. Top pork with salsa.
METHOD FOR PEAR SALSA: In small glass or plastic bowl, mix all ingredients. Cover and refrigerate 1 hour.
