Rolled Pork tenderloin

Delicious rolled pork
Juicy and tasty everyday dinner! Served with cauliflower/celery root purée.

You need:

Flatten out the meat
Begin by flattening the meat, cut about 0,5 inches from one of the edges, and fold the meat outwards as you cut inward into the meat. Try to get a uniform thickness all over the meat. If there are some parts that are a bit thicker than the rest, you cut a section over the thickest parts and fold it out. Use a sharp knife for this!

Fill it up
Season the meat with salt and pepper, Before coating a thin layer of BBQ sauce, chopped jalapeno and cheese. Roll the meat together and tie with string. Roll the meat thight in plastic film, and place in the fridge for a few hours.

When you are ready to start cooking
Fire up the smoker and set the temp to 100-110 degrees celsius. Place the meat on the smoker right from the refrigerator, on indirect heat and cook until you reach a core temperature of about 57-59 degrees celcius. While the meat is cooking in the smoke, cut the celery root and cauliflower into chunks and cook them until tender. Before serving, mix the celery, cauliflower, butter and heavy cream in a kitchen machine or blender, and run this to a fine puree.

The crust
Once you have reached the desired core temperature, remove the meat from the smoker / grill. And roast the meat well on all sides in butter and some herbs in a frying pan or similar.

Let the meat rest
After searin the meat well, allow the meat to rest for at least 15-20 minutes. Cut into suitable thick slices and serve while hot! Enjoy!!