Smoked Brown Sugar Glazed Pork Tenderloin
Juicy, lean pork tenderloin kissed with applewood smoke and glazed with maple mustard brown sugar.
smoker Timer
Set for 75 mins @ 225°F (107°C)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Trim silverskin from 2 pork tenderloins and rub with brown sugar, paprika, and salt.
Smoke at 225°F with applewood pellets for 50-60 minutes.
Brush with maple Dijon glaze and continue smoking until internal temp hits 140°F.
Rest 10 minutes (carries over to safe 145°F) and carve into 1/2-inch medallions.
Step-by-Step Guided Instructions
Slide a sharp boning knife under the white silverskin on two 1.25 lb pork tenderloins and slice away cleanly. Rub with 1 tbsp olive oil, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp kosher salt.
Silverskin does not break down during cooking and causes the tenderloin to curl into a tight bow.
Preheat smoker to 225°F with mild apple or cherry wood. Place tenderloins directly on the grates. Smoke for 50 to 60 minutes until internal temp reaches 130°F.
Pork tenderloin is lean; gentle 225°F smoking keeps it tender without evaporating internal moisture.
Whisk 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, and 1 tbsp melted butter. Brush liberally over the tenderloins. Continue smoking for 10-15 minutes until internal temp reaches 140°F.
Applying sugar glaze in the final 15 minutes prevents it from scorching.
Transfer pork to a cutting board. Tent loosely with foil and rest for 10 full minutes. Internal temperature will rise to 145°F. Slice into 1/2-inch medallions.
Pork cooked to 145°F retains a rosy pink center and maximum juiciness according to USDA guidelines.
Pair with roasted sweet potatoes or grilled asparagus for an upscale weekend dinner.
Slice into thin bite-sized coins and serve with honey mustard dipping sauce.
- Apple slaw
- Baked sweet potatoes
- Cornbread with honey butter
Reheat gently in a covered skillet on low heat with 1 tbsp butter for 3 minutes.