Ingredients

• 1/2 cup (125 mL) soy sauce
• 1/2 cup (125 mL) orange juice
• 2 tablespoons (30 mL) grated fresh ginger
• 1 garlic clove, minced
• 2 pork tenderloins
• Freshly cracked black pepper
• 2 handfuls of hickory wood chips, soaked in water for 1 hour
• 1 cup (250 mL) water
• 1 cup (250 mL) ice cubes
• A bunch of watercress, tough stems discarded
• 1 shallot, thinly sliced
• 4 hard-boiled eggs, chopped
• Maldon sea salt and freshly cracked black pepper
• 2 tablespoons (30 mL) mayonnaise
• 1 tablespoon (15 mL) Dijon mustard
• 1 teaspoon (5 mL) honey
• Juice of 1/2 lemon
• Salt and freshly cracked black pepper

Instructions

1. In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.
2. To smoke the pork: Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
3. Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
4. Prepare a wok smoker: Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water. Lay the pork in the bamboo steamer; season with pepper. Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes. Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
5. Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.
6. Lay the pork in the bamboo steamer; season with pepper.
7. Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.
8. Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
9. For the watercress salad: In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
10. In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
11. For the creamy honey Dijon dressing: In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.
12. In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.