Active Time

　　30 minutes plus 12 hours for marinating

　　Total Time

　　30 minutes

　　

Ingredients

Serves 4–6

　　

Pork:

1/2 cup (125 mL) soy sauce

　　1/2 cup (125 mL) orange juice

　　2 tablespoons (30 mL) grated fresh ginger

　　1 garlic clove, minced

　　2 pork tenderloins

　　Freshly cracked black pepper

　　2 handfuls of hickory wood chips, soaked in water for 1 hour

　　1 cup (250 mL) water

　　1 cup (250 mL) ice cubes

　　

Watercress salad:

A bunch of watercress, tough stems discarded

　　1 shallot, thinly sliced

　　4 hard-boiled eggs, chopped

　　Maldon sea salt and freshly cracked black pepper

　　

Creamy honey dijon dressing:

2 tablespoons (30 mL) mayonnaise

　　1 tablespoon (15 mL) Dijon mustard

　　1 teaspoon (5 mL) honey

　　Juice of 1/2 lemon

　　Salt and freshly cracked black pepper

　　

To marinate the pork:

Step 1

In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.

　　

To smoke the pork:

Step 2

Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.

　　

Prepare a wok smoker:

Step 3

Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.

　　

Step 4

Lay the pork in the bamboo steamer; season with pepper.

　　

Step 5

Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.

　　

Step 6

Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)

　　

For the watercress salad:

Step 7

In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.

　　

For the creamy honey Dijon dressing:

Step 8

In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.

　　Buy the full book from HarperCollins or from Amazon.

　　Recipe from Chuck's Day Off, by Chuck Hughes, Copyright © 2014, published by Harper.