Hickory-smoked Pork Tenderloin and Guacamole Canapes

Ingredients

• 1 Legacy 72® by Eagle Ridge pork tenderloin
• 1 tbsp chipotle powder
• 2 tbsp brown sugar
• 1 tsp salt
• 1 tsp Culinary Secrets® garlic powder
• 1 tsp Culinary Secrets® paprika
• 1/2 tsp Culinary Secrets® cumin
• 1/4 tsp Culinary Secrets® cinnamon
• 3 Good Roots® Roma tomatoes, sliced
• 3 Good Roots® avocados
• 1 Good Roots® lime
• 1 Brickfire Bakery® French baguette, cut into 1” slices
• Fresh cilantro, garnish

Preparation

1. In a bowl, mix together chipotle powder, brown sugar, salt, garlic, paprika, cinnamon and cumin. Rub all over the pork tenderloin so that it is evenly coated. Set smoker to 275 F using hickory wood.
2. Smoke pork until it reaches an internal temperature of 145 F, approximately two to two-and-a-half hours. Let rest for 10 minutes.
3. Slice tenderloin into medallions approximately one-fourth thick.
4. Make guacamole by scooping flesh from the avocados into a medium size bowl. Squeeze in the lime juice. Mash with a fork or mashed potato masher until smooth and creamy.
5. Assemble canapes by placing a slice of tomato and tenderloin on a baguette slice. Top with guacamole and garnish with a cilantro leaf.

• Servings: 1
• Type: Lunch, Dinner, Appetizer
• Categories: Recipes, VOL 8 - ISSUE 2 • SPRING 2020
• Tags: Appetizer, Dinner, Lunch, Pork
• Print