Smokehouse Savory Pitmaster's Pork Prefection

Prep:2h 10minCook:1h 30min

This dish features a succulent smoked pork tenderloin with a tantalizing blend of flavors. The meat is marinated to perfection, infusing it with a savory profile that combines umami-rich soy sauce and Worcestershire sauce, tangy Dijon mustard, subtle sweetness from brown sugar, and aromatic notes of garlic. Smoked paprika adds a smoky undertone, while black pepper contributes a gentle heat. The dried thyme and rosemary lend a delightful herbal essence, complementing the overall flavor profile. The marinade is further enhanced with a touch of olive oil and apple cider vinegar, providing a pleasant richness and a hint of tanginess. When the marinated pork tenderloin is smoked, the flavors deepen and develop into a mouthwatering symphony. The smokiness from the wood chips, such as apple, cherry, or hickory, adds an additional layer of complexity and richness to the dish. The tender and juicy pork absorbs the smoky aroma, resulting in a delectable combination of savory, sweet, tangy, and smoky flavors that meld harmoniously. Overall, this dish offers a balance of savory, tangy, and smoky flavors that will satisfy your taste buds and leave you craving more.

Updated at: Wed, 16 Aug 2023 20:34:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories419.4 kcal (21%)

Total Fat18.1 g (26%)

Carbs12.3 g (5%)

Sugars8.5 g (9%)

Protein49.8 g (100%)

Sodium1567.4 mg (78%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

¼ cupsoy sauce

2 tablespoonsWorcestershire sauce

2 tablespoonsDijon mustard

2 tablespoonsbrown sugar

2cloves garlic

1 teaspoonsmoked paprika

½ teaspoonground black pepper

½ teaspoondried thyme

½ teaspoondried rosemary

2 tablespoonsolive oil

1 tablespoonapple cider vinegar

1.5 lbsPork tenderloin

Wood chips

preferably apple, cherry, or hickory, for smoking

Instructions

Step 1

1. In a medium-sized bowl, whisk together the soy sauce, Worcestershire sauce, Dijon mustard, brown sugar, minced garlic, smoked paprika, black pepper, dried thyme, dried rosemary, olive oil, and apple cider vinegar until well combined.

Step 2

2. Place the pork tenderloin in a large resealable bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, but preferably overnight.

Step 3

3. Preheat your smoker to a temperature of 225-250°F (107-121°C).

Step 4

4. Soak wood chips in water for at least 30 minutes. Drain the chips and place them in a foil packet or smoker box.

Step 5

5. Place the wood chip packet or smoker box on the heat source of your smoker. If using a charcoal smoker, place the charcoal on one side of the smoker and the wood chips directly on the hot coals. If using an electric or gas smoker, follow the manufacturer's instructions for adding wood chips.

Step 6

6. Remove the pork tenderloin from the marinade and store the remaining marinade for basting. Let the meat come to room temperature for about 30 minutes before smoking.

Step 7

7. Place the marinated pork tenderloin directly on the smoker grate or use a foil pan to catch any drippings.

Step 8

8. Close the smoker and let the pork smoke for approximately 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C). Baste the pork with any leftover marinade during the smoking process if desired.

Step 9

9. Once the pork tenderloin reaches the desired temperature, remove it from the smoker and let it rest for about 10 minutes.

Step 10

10. Slice the pork tenderloin into thin slices and serve.