Instructions: Trim pork tenderloin of excess fat and silverskin. Cut diagonally into 1- to 1 1/2-inch pieces. Mix salt, pepper, onion, lemon juice and olive oil in a bowl. Toss with pork to coat each piece. Let rest for 1 hour.

Smoke-cook with apple wood at 225 degrees for 1 hour. Use 3 pieces of pork per serving. Top with Madeira Glaze.

Madeira Glaze: Saute shallots, garlic and pistachios in olive oil until shallots are tender and pistachios are toasted. Pour in Madeira and add cranberries, currants and orange zest. Cook until reduced by 1/2. Add demi-glace. Reduce slightly until sauce coats back of a spoon. Season with salt and pepper.

This recipe yields 4 servings.

Recommended Wood: Apple

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