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Pork Tenderloin
2 pork tenderloin
Salt, Pepper, Garlic
Directions
Salt pork and refrigerate for 24 hours
Allow pork to rise to room temperature before smoking
Smoker/Grill to 200 F
Cook pork to 145 F or slightly below
Remove from smoker/grill and rest
Cream Spinach
15-20 oz. frozen spinach
2 tablespoon unsalted butter
1 roasted head of garlic
¼ cup grated parmesan cheese
1 ½ tablespoon flour
1 cup of half and half
Salt to taste
Cayenne pepper to taste
Garam Masala to taste
Chicken Stock
Directions
Melt butter in sauce pan over med. heat
Add roasted garlic to butter and cook for about 30 sec.
Add flour to butter and garlic and stir until blended
Cook flour for 1 to 2 min.
Add drained spinach (squeeze out water) and cheese and mix
Season with spices
Cook until spices are diffused completely
Use chicken stock to set the consistency of the cream spinach as desired
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