Mix soya, lime juice, fish sauce, honey and chili. Put the tenderloin into a frost back and add the marinade. Let it marinade between 6 – 24 hours. When the coals are ready and placed in both sides, place the smoke dust tray in one side direct on the coals. The tenderloins are placed in the centre of the grid. Put on the lid. After a few minutes when it starts smoking, almost close the damper. Smoke the tenderloins for approx. 20 minutes.
Rinse the vegetables. toss in oil, sprinkle with salt and pepper. Grill directly over the coals for approx. 10 minutes, turn frequently.
Slice the tenderloins, serve with good bread, fresh glasswort or damped green asparagus, pesto and grilled vegetables and sage flowers.