Apple-cured pork tenderloin with sweet and sour cabbage from Smokin': Recipes For Smoking Ribs, Salmon, Chicken, Mozzarella, And More With Your Stovetop Smoker (page 176) by Christopher Styler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork tenderloins must be brined in the refrigerator for 6 to 8 hours, which can be done 1 day ahead. Can substitute Fuji apples for Gala apples, and maple wood chips for oak wood chips.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.