Smoked Pork Tenderloin, Basil and Creamy Fontina Peppery Cheese Sauce | Canadian Goodness

Ingredients

• 2 pork tenderloins trimmed of any silver skin
• about 1 lb (500 g) each
• 2 cups (500 mL) apple wood smoking chips (soaked in water for at least 1 hr)
• 2 tsp (10 mL) vegetable oil
• Fontina Cheese Sauce
• 3 tbsp (45 mL) butter
• 6 cloves garlic minced
• 2 cups (500 mL) white wine (Riesling or Gewürztraminer)
• 1/2 cup (125 mL) fresh basil leaves packed
• keep 4 leaves aside
• 1 bay leaf
• 1 1/2 cups (375 mL) 35 % cream
• 2 tbsp (30 mL) liquid honey
• 1 tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) fresh cracked black peppercorns
• 1 tsp (5 mL) Kosher salt
• 1/4 tsp (1 mL) ground nutmeg
• 1 cup (250 mL) Canadian Fontina or Canadian smoked Gouda shredded