How to Smoke Pork Tenderloin

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  2 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  Wood chips or chunks (such as apple)
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  Thyme, Fresh
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  6 Garlic(18g)
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  0.3 cup Vinegar, Apple Cider
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  3 tbsp Maple syrup
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  2.5 tsp 2 1/2 teaspoons kosher salt
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  1 tsp 1 teaspoon ground black pepper

Instructions

1. 1Whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, minced fresh garlic, kosher salt, and ground black pepper in a small bowl until combined.
2. 2Pat the pork tenderloin dry with paper towels and trim away any silver skin. Place the pork in a large zip-top bag, pour the marinade over it, seal, and refrigerate for at least 2 hours or up to 1 day.
3. 3Remove the pork from the refrigerator and let it stand at room temperature for 30 minutes before cooking.
4. 4Soak the wood chips or chunks in water for at least 30 minutes, then drain. Heat a cast-iron skillet or smoker box over medium-high heat on your stovetop, add the drained wood chips, and cover with a lid or foil to trap smoke—smoke should begin rising within 2–3 minutes.
5. 5Once smoke is visible, place the pork tenderloin directly on the grate or a wire rack positioned above the smoking wood chips, cover the skillet tightly with a lid or foil, and smoke over medium heat for 45–60 minutes, checking at the 30-minute mark, until an instant-read thermometer inserted at the thickest part reads 135°F and the exterior is deeply browned.
6. 6Remove the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes—the internal temperature will rise to approximately 145°F. Chop the fresh thyme and sprinkle over the rested pork, then slice into 1-inch medallions.
7. 7Divide the sliced pork tenderloin evenly into 6 airtight containers while still warm, seal, and refrigerate until ready to serve.
8. 8Reheat portions in a 350°F oven for 5–8 minutes until warmed through, or enjoy at room temperature.