Smoked Pork Tenderloin

When it comes to ease of preparation and a reasonable time frame nothing in the world beats smoked pork tenderloin. The triple factor approach of an apple cider vinegar brine, both dry and wet rubs along with a sweet Asian BBQ sauce glaze make this pork tenderloin a figure eight collision course of succulent flavor. Add in the other triple effect of cherry, peach and hickory wood and you will never want to prepare your smoked pork tenderloin any other way…ever!

Brine Ingredients:

4 Cups Apple Cider Vinegar
1 Cup Kosher Salt
1 Cup Dark Brown Sugar
Ground Coriander

Dry Rub Ingredients:

Dark Brown Sugar
White Sugar
Hungarian Paprika
Garlic Powder
Onion Powder
Cracked Black Pepper

Wet Rub Ingredients:

Extra Virgin Olive Oil
Ginger Powder
Rosemary Powder

*Asian BBQ Sauce Recipe can be found Here

1. Begin by combining the brine ingredients in a large 20 quart stock pot. Stir until all of the dry ingredients are completely dissolved in the liquid. The coriander may not fully dissolve.

2. Place the pork tenderloin in the brine and refrigerate for at least 12 but no more than 24 hours.

3. Once the pork tenderloin has brined for the appropriate time begin making the wet and dry rubs to apply to the meat.

Pork Tenderloin Rubs

4. Add all three of the wet brine ingredients to a food processor and puree until the mixture is smooth.

5. Add all of the dry rub ingredients to a large mixing bowl.

6. Add all of the wet rub ingredients in a food processor and puree until a smooth paste like substance in formed.

Pork Tenderloin Wet Rub

7. Rub the wet rub over all over the pork tenderloin immediately followed by the dry rub.

Pork Tenderloin Dry Rub

8. Get the smoker ready for indirect cooking at about 250 degrees fahrenheit.

9. Once the smoker is up to temperature add the rubbed pork tenderloin and allow it to smoke low and slow for three hours or until the internal temperature reaches 135 degrees fahrenheit.

Pork Tenerloin Smoker

10. Once the pork tenderloin reaches 135 degrees begin heavily basting the tenderloin with Asian BBQ Sauce .

11. Allow the tenderloin to continue cooking until the internal temperature reaches 140 degrees fahrenheit, at which you will need to pull it fro the pit and allow it to rest for one hour before slicing.

12. Serve on Hawaiian Sweet Rolls as slider sandwiches or sliced of medallion pork chops.

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