Smoked Pork Tenderloin With Green Peppercorn Sauce

• 2 lbs pork tenderloin
• olive oil
• thyme
• 1 1/2 tablespoons hickory chips
• Sauce
• 1 large egg yolk
• 1 tablespoon lemon juice
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 cup extra virgin olive oil
• 1/2 cup heavy cream
• 2 tablespoons green peppercorns (The soft, under ripe berry that is usually preserved in brine.)

1. PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
2. Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
3. Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
4. SMOKIN'! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
5. Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.

pork tenderloin, olive oil, thyme, hickory chips, sauce, egg yolk, lemon juice, mustard, salt, extra virgin olive oil, heavy cream, green peppercorns

Taken from www.food.com/recipe/smoked-pork-tenderloin-with-green-peppercorn-sauce-177316 (may not work)