Honey Smoked Pork Tenderloin
Succulent, smoky, and irresistibly sweet, this Honey Smoked Pork Tenderloin recipe is the ultimate show-stopper for any meal. Marinated in a flavorful blend of honey, soy sauce, Dijon mustard, and aromatic garlic, the tender pork absorbs a perfect balance of sweet and savory notes that are elevated by the smoky essence of applewood chips. The low-and-slow smoking technique ensures juicy, melt-in-your-mouth meat with a rich, caramelized crust. Ready in just over an hour with minimal hands-on prep, this dish is a fantastic choice for backyard barbecues, family dinners, or special occasions. Slice into juicy medallions and serve alongside roasted veggies or a crisp salad for a complete and satisfying meal. Ideal for grilling enthusiasts, this recipe offers an unforgettable mix of smoky barbecue flavors and gourmet flair.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 0.25 cup Honey
- 0.25 cup Soy sauce
- 2 tbsp Dijon mustard
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 tsp Smoked paprika
- 0.5 tsp Ground black pepper
- 1 tsp Kosher salt
- 2 cups Applewood chips (for smoking)
Instructions
Trim any silver skin or excess fat from the pork tenderloin and pat dry with paper towels.
In a small bowl, whisk together the honey, soy sauce, Dijon mustard, olive oil, minced garlic, smoked paprika, ground black pepper, and kosher salt until fully combined.
Place the pork tenderloin in a resealable plastic bag or a shallow dish and pour the marinade over it, making sure the pork is fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Soak the applewood chips in water for at least 30 minutes before preparing the smoker to ensure they produce ample smoke.
Preheat your smoker to 225°F (107°C). If using a grill, set up for indirect heat and preheat to the same temperature.
Add the soaked applewood chips to the smoker or grill to create smoke for flavoring.
Remove the pork tenderloin from the marinade, letting any excess drip off. Discard the remaining marinade.
Place the pork tenderloin directly on the smoker or grill grates. Close the lid and smoke for approximately 45-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
Once done, transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the tenderloin into medallions and serve warm. Pair with roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6666 mg | 290% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 49.4 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 102 mg | 8% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4550 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
