Pecan Smoked Pork Tenderloin Enchiladas with Smoked Red Pepper Sauce

These spicy black bean and pork enchiladas are reminiscent of old Mexico.  The Serrano chilies and red chili powder add just the right amount of spice to the flavor of smoked pork and red peppers.


4 pecan wood chunks (use mesquite as substitute)
5 cups beer for water pan
Canola oil for softening tortillas
18 corn tortillas
6 cups shredded Monterey Jack cheese

Meat Filling:

4 lb pork tenderloin
1/4 cup extra virgin olive oil
2 cups chopped onions
2 cloves garlic, minced
2 cups cooked black beans, drained
2 tablespoons pure chili powder
1/2 cup chicken stock
Salt to taste


2 red bell peppers, halved
6 large ripe tomatoes, halved
2 cups chicken stock
5 cloves garlic, minced
2 cups chopped onion
4 Serrano chilies, seeded and chopped
1/4 cup chopped fresh cilantro
Salt to taste

Place wood chunks on charcoal or lava rocks, and pour beer into water pan. Slice tenderloin into ¼ inch thick slices. Place in smoker basket and set on lower level grill. Place red bell peppers and tomatoes (cut side up) in another smoker basket and set on upper level grill. Smoke cook for approximately 30 minutes (electric/gas smoker) or 40 minutes (charcoal smoker). The tenderloin should be medium rare as it will be cooked further with the filling mixture. Remove tenderloin and vegetables form smoker. Slice smoked tenderloin into bite sized pieces, cover and set aside. Remove skin and seeds from smoked peppers and tomatoes.

To make sauce, puree (in food processor or blender) smoked vegetables and all other sauce Ingredients except cilantro and salt. In a sauce pan, cook the pureed mixture over medium high heat for 10 to 15 minutes, stirring frequently. Just before removing sauce from heat, season with salt, add cilantro and set aside.

To make filling, sauté onion in olive oil for 10 minutes over medium heat. Add garlic and smoked tenderloin and sauté for another 5 minutes. Add all other filling Ingredients except salt and cheese. Bring to a boil, reduce heat and simmer for 10 minutes. Season with salt, cover and set aside.

Heat ½ inch of canola oil in skillet over medium heat until barely smoking (350 deg F). Soften tortillas by submerging them in oil (one at a time) for 5 seconds, and drain on paper towels. Spread 3 to 4 heaping tablespoons of filling mixture and 3 tablespoons of cheese down the center of each tortilla. Roll up tortillas and place them close together in a 3 to 4 inch deep baking dish, seam side down. Pour sauce mixture over enchiladas and top with remaining cheese. Cover and bake in preheated 350 def F. oven for 15 minutes.

Serves 6