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Chef Prei’s Smoked Pork Tenderloin with Apple Fennel Salad

On Thursday the University of Alberta Hospital Committee held their annual ‘Think like a Chef’ event which encourages staff and visitors to find comfort with themselves and with food.

Chef Doreen Prei of the Edmonton Petroleum Club proudly represented Alberta Pork and shared some tips and tricks on how to prepare and cook a lean cut of pork tenderloin. While pork can get a bad wrap because of the fatty (yet fabulous) content of bacon, she showed how a lean cut of pork tenderloin is just as lean and as healthy as a piece of chicken, and can be a great resource for creating savoury yet nutritious meals.

Chef Prei shared this simple yet satisfying recipe that is perfect for the spring and summer BBQ season.

Smoked Pork Tenderloin with Apple Fennel Salad

Pork Tenderloin Cure

1 pork tenderloin
20 gr kosher salt
5 gr ground juniper berries
5 gr ground coriander
2.5 gr ground black pepper corns
1 gr rosemary fresh chopped fine
1 gr lavender

Rub the pork with the seasoning mix for 48 hours. Wash thoroughly with water and smoke at 300 Fahrenheit to a temperature at 150 Fahrenheit for the pork tenderloin

Salad:
Ingredients
Peas
Broad Beans
Shaved Fennel
Shaved Apples
Shaved Radishes

Orange Vinaigrette
2 fresh oranges juiced
0.5 fresh lemon juiced
Pinch of salt
Pinch of sugar
30 ml white Balsamico vinegar
30 ml cold pressed canola oil
20 ml extra virgin olive oil
Sometimes you need to add more vinegar or oil, depending on the oranges and lemons you are using