Smoked Peppered Pork Tenderloin

Smoked Peppered Pork Tenderloin

Brining the pork before smoking keeps the meat tender and juicy. Be sure you have an instant-read thermometer on hand to check for doneness.

Smoked Peppered Pork Tenderloin
Makes 6 servings
  • 1 cup sour cream
  • 1 cup plus 2 tablespoons stone-ground mustard, divided
  • 1 tablespoon prepared horseradish
  • 1 tablespoon plus ½ teaspoon kosher salt, divided
  • ½ cup plus ¼ teaspoon ground black pepper, divided
  • 1 teaspoon chopped fresh chives
  • ¼ cup mustard seeds
  • 2 dried bay leaves, crushed
  • 1 cup water
  • 1 cup firmly packed light brown sugar
  • 2 quarts cold water
  • ¼ cup apple cider vinegar
  • 1 (2½-pound) package pork tenderloins
  • 1 tablespoon cornstarch
  • 3 tablespoons olive oil
  • Lodge Smoker Skillet and wood chips
  1. In a small bowl, whisk together sour cream, 2 tablespoons mustard, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper until smooth; sprinkle with chives. Cover and refrigerate for up to 2 days.
  2. In a small skillet, cook mustard seeds and bay leaves over medium-low heat, stirring frequently, until seeds are lightly browned and fragrant, 2 to 3 minutes. Remove from heat; stir in 1 cup water and brown sugar until sugar is dissolved.
  3. In a large container, stir together sugar mixture and 2 quarts cold water. Add pork; cover and refrigerate at least 8 hours or up to 12 hours.
  4. In a small bowl, whisk together cornstarch, remaining 1 cup mustard, remaining ½ cup pepper, and remaining 1 tablespoon salt until well combined. Remove pork from marinade, discarding liquid. Pat pork dry with paper towels. Rub mustard mixture all over pork; let stand at room temperature.
  5. Preheat a grill to medium-high heat (350°to 400°), or prepare a smoker according to manufacturer’s directions until smoking. (If using a smoker, proceed to step 6). Add up to 2 cups wood chips to Smoker Skillet; top skillet with lid. Place Smoker Skillet at rear of grill; close grill lid, and let chips begin smoking, 10 to 15 minutes. Once chips are smoking, turn off one side of gas grill or rake charcoal to one side of grill.
  6. Add pork to a 10-inch cast-iron skillet, and place skillet on unlit side of grill or side without charcoal. Close grill lid.
  7. Cook, with grill closed, until a meat thermometer inserted in center of pork registers 155°, 1 hour and 30 minutes to 1 hour and 45 minutes. (Adjust heat and add charcoal and wood chips as needed to maintain smoke throughout cooking.) Let pork stand for 10 minutes before slicing. Serve with horseradish sauce.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.