Merry's Smoked Pork Tenderloin Sopes
Smokin' Hot Primo Grill Smoked Pork Tenderloin Sopes from @amerryrecipe that'll turn your party into a flavor fiesta!
Quick Info
Prep Time:20m
Cook Time:55m
Category:Pork, Appetizer
The Ingredients
For 8-10 Persons
- 2 (1-2lbs) pork tenderloins
- 1 tablespoon canola oil for pork, additional for frying sopes
- 10 prepared masa sopes
- Shredded Oaxaca cheese or Monterey Jack
- Crumbled Queso Fresco
- Garnish: Avocado slices, chopped cilantro, green onions
For the Mexican Spiced Rub:
- 1 tablespoon light brown sugar
- 1/2 tablespoon kosher salt
- 1/2 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon citric acid (optional)
For the Salsa Verde Sour Cream:
- 1 cup sour cream
- 1/4 cup salsa verde (or substitute canned diced green chiles)
- 2 tablespoons diced green chiles (optional)
- 2 tablespoons minced green onions
- 2 tablespoons minced cilantro
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- Pinch of salt
For the Black Beans:
- 1 (15 oz) can black beans or pinto beans, drained
- 1/4 cup picante salsa
- 2 teaspoons fresh lemon juice
- Salt to taste
For the Glaze:
- 1/4 cup orange marmalade
- 2 tablespoons fresh lemon juice
- 1 tablespoon agave syrup
- 1/2 tablespoon canola oil
- 1 tsp sriracha hot sauce (or to taste)
Preparation Instructions
- Trim the Pork: Use a sharp knife to remove excess fat and silver skin from the pork tenderloins. Drizzle with canola oil on all sides.
- Prepare the Sopes: Fry in hot oil until golden brown, or bake at 400°F for 8 minutes. Set aside.
- Prepare the Rub: Combine rub ingredients and rub generously on all sides of the pork. Cover and set aside while preparing the grill.
- Prepare the Sour Cream: Combine all Salsa Verde sour cream ingredients. Refrigerate until ready to use (up to 2 days).
- Prepare the Beans: Combine beans, picante sauce, and lemon juice. Season with salt to taste.
- Prepare the Glaze: Combine orange marmalade, lemon juice, agave, and oil. Taste and add hot sauce as desired.
- Prepare the Primo Ceramic Grill: Set up for two-zone cooking with lump charcoal on one side. Light with Primo QuickLight Fire Starters. Wait 8-10 minutes for embers to form.
- Position the Grill Racks: Place the Heat Deflector Rack and Plate on the side without coals. Place the grill racks above the fire and deflector plate. Close the dome lid. Open the bottom and top vents fully. When the grill thermometer reaches 250°F, partially close the top vent. Maintain a target temperature of 275°F-300°F by adjusting the airflow as needed.
Cooking Instructions
- Smoke the Pork: Place the pork tenderloins on the deflector side and smoke, with the lid down, for a total of 50 minutes, turning tenderloins over halfway through the cook. Remove partially cooked pork from the grill once the internal temperature is around 135°F before raising the grill temperature.
- Glaze the Pork: Open the bottom and top vents fully to raise the temperature to 400°F. Remove the pork and brush with glaze. Return the pork to the grill over direct heat, lid open. Rotate and glaze the pork until the internal temperature reaches 142°F (145°F after resting).
- Serve the Sopes: Chop the pork into bite-sized pieces. Top warm sopes with beans, cheese, pork, salsa verde sour cream, queso fresco, cilantro, and green onions. Garnish with avocado slices.
Chef's Notes
- Substitute chili powder or smoked paprika for ancho chili powder.
- Substitute canned diced green chiles for salsa verde in the sour cream.
- Use fresh lime juice instead of lemon juice if preferred.
- For melted cheese over the beans, heat sopes with cheese and beans covered on the grill for 5 minutes before adding other toppings.
- Offer additional salsa verde or hot sauce if desired.
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