Apple-Smoked Pork with Pear Salsa

Enjoy your dinner with this smoked pork topped with home-made pear salsa - a tasty meal. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Pear Salsa

1 1/2

cups chopped unpeeled pear (about 1 large)

tablespoons chopped green onions

tablespoons chopped fresh cilantro

tablespoons chopped hot yellow chile

teaspoons grated lemon peel

tablespoons lemon juice

1/2

teaspoon salt

cups apple wood chips

pork tenderloins (about 1 lb each)

teaspoon garlic salt

small onion, cut into 1/4-inch slices

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1

Make Pear Salsa
2

In large bowl, cover wood chips with water; soak 30 minutes.
3

Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer’s directions.
4

Sprinkle pork with garlic salt. Make diagonal cuts across pork at 1-inch intervals to within 1/2 inch of bottom of pork. Insert onion pieces in cuts in pork.
5

Place pork on rack in smoker. Cover and smoke about 3 hours or until meat thermometer inserted in center of pork reads 160°F. If smoking stops, add additional wood chips through side door of smoker. Top pork with salsa.
6

METHOD FOR PEAR SALSA: In small glass or plastic bowl, mix all ingredients. Cover and refrigerate 1 hour.

This salsa recipe also works well when paired with grilled chicken breasts or pork chops. Instead of pears, try substituting peaches and plums instead.