Recipe collected from
Cucuteni
In parallel with smoking fish, Radu Mihai also smokes pork tenderloin. It’s a recipe he learned from his father:
*”The pork tenderloin is first boiled in cabbage broth. It’s left to smoke for a day, without being placed in the smoker together with the fish. The pork tenderloin is cut into large pieces and sprinkled with salt. It’s recommended that the smoke results from burning cherry wood chips to obtain the specific flavor.”*