Smoked Pork Tenderloin
User Reviews
5
Smoked Pork Tenderloin
Description
This recipe begins by whisking honey, apple juice, paprika, salt, sugar, onion powder, cracked black pepper, dried minced onion, thyme, and brown sugar to create a marinade with balanced sweet, savory, and herbal flavors. Thinly sliced apples rest atop the pork tenderloins during marinating, adding mild fruit notes.
The pork is refrigerated in marinade for two hours, absorbing the flavors before being smoked at low temperature (225°F) over applewood pellets, allowing it to cook gently until reaching a safe internal temperature that ensures juiciness and tenderness. The smoking process imparts a rich smoky aroma and a slightly crispy surface crust.
After resting, the pork is sliced into thick pieces and ready to serve. It can be eaten as is or paired with barbecue sauce for additional flavor layers. The recipe scales up if smoker space allows and recommends storage in airtight containers for up to four days.
Ingredients
Ingredients
- 4 tablespoons honey
- ½ cup apple juice 59ml
- ½ tablespoon paprika
- 1 teaspoon salt sea salt
- 1 teaspoon sugar
- 2 teaspoons onion powder
- ½ tablespoon black pepper cracked
- ½ tablespoon onion dried minced
- 1 tablespoon thyme
- ⅓ cup brown sugar 56g
- 1 apple thinly sliced
- 2 pounds pork tenderloin 1 package of 2 tenderloins, 906g
- Applewood pellets for smoker
Instructions
- Heat honey for 15 seconds in the microwave. Add to a bowl along with apple juice, paprika, salt, sugar, onion powder, pepper, minced onion, thyme, and brown sugar. Whisk well to combine. Thinly slice the apple, keeping the skin on.
- Pour marinade into a casserole dish. Add pork tenderloins and top with apple slices. Cover and refrigerate for 2 hours.
- Preheat the smoker to 225F / 107C for 15 minutes with the lid closed.
- Remove tenderloins from the marinade and place directly onto the grill grate and close the smoker. Smoke for 3 hours or until internal temperature reaches 145F / 63C.
- Transfer to a wooden cutting board and allow to rest for 10 minutes. Slice into 1-inch think pieces, serve and enjoy!
Pit Boss Smoked Pork Tenderloin
- Preheat your Pit Boss pellet grill to 250 degree F / 120 degrees C.
- Transfer the marinated pork directly onto the grates.
- Smoke for 1 ½ to 2 hours or until the internal temperature reaches 145 degrees F / 62 degrees C.
- Remove the pork loin from the grill. Tent with foil and rest for 15 minutes before serving.
Notes
- Marinate pork for at least two hours to allow flavors to penetrate the meat thoroughly.
- Typically, packages include two tenderloins; both should be marinated and smoked together.
- The recipe can be doubled or tripled depending on smoker capacity without altering cooking time significantly.
- Serve the pork plain or brushed with barbecue sauce or reserved marinade not in contact with raw meat.
- Store cooked pork in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 851 kcal
% Daily Value*
| Calories | 851kcal | 43% |
| Carbohydrates | 33g | 11% |
| Protein | 125g | 250% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 393mg | 131% |
| Sodium | 708mg | 30% |
| Potassium | 2498mg | 53% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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