Smoked pork tenderloin and roasted brussel sprouts

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CHEF MATT CHATFIELD, executive chef at Tallgrass Creek Senior Living,13800 Metcalf Ave., made us:

Spiced Tomato Jam

  • 10 to 12 Heirloom or 16 San Marzano tomatoes enough to make 6 cups pulp
  • 6 cups Granulated sugar
  • 1 teaspoon lemon juice
  • Pinch of cinnamon
  1. Wash ripened tomatoes (do not use cherry tomatoes) cut out stems. Drop into Boiling water 1-2 minutes; remove skins and discard them. Squeeze out some of the juice and seeds (discard or save for tomato water).
  2. Put tomatoes into a 2 qt sauce pot. On medium high heat, simmer for 15 minutes to reduce liquids. Now add sugar in the amount equal to the tomatoes; stir and blend. Bring Mixture to a simmer. Stir frequently, until it thickens about 1 hour.
  3. Take jam off heat and add lemon juice. This will keep the sugar from separating from the fruit later on. If you like the taste of cinnamon, add a dash at the same time as the lemon juice.
  4. Refrigerate for use, or following directions from a reputable book on how to preserve in jars.

Makes 4 pints

Smoked Pork Tenderloin


  • 1 lb pork tenderloin
  • 2 tablespoons kosher or sea salt
  • 2 tablespoons sugar
  • 4 cups water
  • 2 tablespoons BBQ dry rub ( for storebought, I use Ribstars)

1. Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well.

2. Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refrigerator for 12-24 hours.
3. Heat grill. Charcoal grills are best for this recipe. I used about a pound of natural lump Charcoal. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with apple chips.
4. Light the side of the grill that you will not be cooking on. Make sure all flames are out, and the coals are glowing brightly. The cooking temperature should be about 200 degrees.
5. Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated.
6. Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key.
7. Close the vent on top and bottom of the grill half way, and allow the pork tenderloin to smoke/cook for about 45 minutes. Cook to an internal temp of 140 F. Glaze with Apple balsamic bbq sauce the last 10 minutes to create a glaze. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more.
8. Allow Pork to rest for 10 minutes covered loosely with a piece of foil. serve with additional sauce as desired.


Roasted Brussel Sprouts Salad

with Red Pepper and Honey Bacon


  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 red bell peppers, 1 inch large dice
  • 4 thick slices bacon


Preheat oven to 400 degrees F.

  1. Bring a pot of water to a rolling boil.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise, from top to bottom. Large dice the red bell peppers.
  3. Add the Brussel sprouts to the boiling water and par cook them for 4 minutes. Drain in a colander.
  4. Transfer the brussel sprouts and red peppers to a bowl and gently toss with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
  5. Lay the bacon slices on a sheet pan with parchment paper or foil and bake for 12 minutes, then drizzle 1 tsp of honey and a pinch of cracked pepper on each slice. Continue cooking for 5-8 minutes till done but not too crisp. Chop into ½ inch pieces when cool and add to the brussels mixture.
  6. Toss with Sherry Vinaigrette and serve room temp, or may be held for several hours and dressed before serving.

Sherry Vinaigrette

  • 1/3 cup sherry vinegar
  • 1 large clove garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup extra-virgin olive oil
  1. Blend the vinegar, garlic, parsley, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped.
  2. With the blender running on medium speed, add the oil in a steam for about five seconds.
  3. Check and adjust seasonings to taste. Salt will make the dressing less acidic.
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