Smoked Pork Tenderloin with Apple Cider Marinade
Jump to RecipeWelcome to a culinary adventure that brings together the irresistible flavors of smoked pork tenderloin complemented by a delightful apple cider marinade. This recipe is perfect for those who love a balance of savory and sweet, making it an ideal centerpiece for any gathering or a comforting weeknight dinner. With just a handful of ingredients, including juicy pork tenderloin, tangy apple cider, and aromatic spices, you'll create a dish that not only tantalizes the taste buds but also fills your home with an inviting smoky aroma. Whether you're an experienced pitmaster or a beginner looking to explore the world of smoking meats, this recipe is designed for everyone. Let’s dive into the step-by-step process of crafting this mouthwatering smoked pork tenderloin that will surely impress your family and friends!
Ingredients
pork tenderloin
Choose a pork tenderloin that is bright pink with a thin layer of fat. You can substitute with chicken breast or beef tenderloin, but cooking times will vary. For best flavor, marinate for at least 4 hours, or overnight if possible.
apple cider
Use fresh, unfiltered apple cider for a more robust flavor. If unavailable, substitute with apple juice or a mixture of apple juice and a splash of vinegar for acidity.
soy sauce
Low-sodium soy sauce can be used to control the saltiness of the dish. If you need a gluten-free option, use tamari sauce instead.
brown sugar
Dark brown sugar will add a richer flavor compared to light brown sugar. If you don’t have brown sugar, you can use white sugar with a bit of molasses (1 tablespoon of molasses per cup of white sugar) as a substitute.
garlic cloves, minced
Fresh garlic is best, but you can use pre-minced garlic or garlic powder in a pinch (1/8 teaspoon of garlic powder equals 1 clove). Roasting the garlic before mincing can enhance its sweetness.
dijon mustard
For a spicier kick, consider using whole grain mustard. If you don't have Dijon, yellow mustard can work, but it will change the flavor profile slightly.
black pepper
Freshly ground black pepper will provide a more intense flavor compared to pre-ground. If you want to experiment, try using smoked pepper for an extra smoky flavor.
salt
Kosher salt is preferable for seasoning, as it dissolves easily and allows for better control over seasoning. If using table salt, reduce the amount slightly to avoid oversalting.
olive oil
Extra virgin olive oil adds great flavor, but you can substitute with vegetable oil or canola oil if you need a neutral flavor. For a twist, try using flavored oils like garlic or herb-infused.
smoked paprika
This ingredient is key for adding a smoky flavor without actual smoking. If you don’t have smoked paprika, regular paprika with a dash of liquid smoke can be used as a substitute.
Cooking Steps
Step 1: Prepare the Marinade
In a mixing bowl, combine 1 cup of apple cider, 1/4 cup of soy sauce, 1/4 cup of brown sugar, 3 minced garlic cloves, 2 tablespoons of Dijon mustard, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of smoked paprika. Whisk these ingredients together until the brown sugar is dissolved and the mixture is well combined.Step 2: Marinate the Pork
Take 2 pounds of pork tenderloin and place it in a resealable plastic bag. Pour the marinade over the pork, ensuring it's fully submerged. Seal the bag tightly, removing as much air as possible, and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.Step 3: Preheat the Smoker
About 30 minutes before you’re ready to smoke the pork, preheat your smoker to 225°F (107°C). This low and slow cooking will help tenderize the meat and infuse it with smoky flavor.Step 4: Prepare the Pork for Smoking
After marinating, remove the pork from the bag and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly. Pat the pork dry with paper towels to remove excess marinade, which can cause flare-ups in the smoker.Step 5: Smoke the Pork Tenderloin
Place the pork tenderloin directly on the smoker grate. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature to ensure it's cooked properly.Step 6: Rest and Slice the Pork
Once the pork has reached the desired temperature, remove it from the smoker and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat. After resting, slice the pork tenderloin against the grain into medallions and serve.
Frequently Asked Questions
What is the best way to prepare pork tenderloin before marinating?
Start by trimming any excess fat from the pork tenderloin to ensure a more even cook and better flavor. Rinse the pork under cold water and pat it dry with paper towels before marinating.
How long should I marinate the pork tenderloin?
For the best flavor, marinate the pork tenderloin for at least 2 hours, but overnight is preferable. This allows the flavors to penetrate the meat more effectively.
What is the importance of letting the pork come to room temperature before cooking?
Letting the pork tenderloin sit at room temperature for about 30 minutes before smoking helps it cook more evenly, resulting in a juicier and more tender final dish.
How can I tell when the pork tenderloin is done cooking?
Use a meat thermometer to check the internal temperature of the pork tenderloin. It should reach 145°F (63°C) for safe consumption. Remember to let it rest for 10 minutes before slicing to allow the juices to redistribute.
What should I do if I don't have a smoker?
If you don't have a smoker, you can use a grill with indirect heat or an oven. For the grill, use wood chips for smoking, and for the oven, you can bake the pork at 400°F (200°C) and add smoked paprika for a similar flavor.
How can I enhance the flavor of the marinade?
Feel free to add herbs like thyme or rosemary, or spices like cumin or coriander to the marinade for additional flavor. You can also experiment with different types of vinegar or citrus juice.
What should I do with leftover marinade?
It's best to discard any leftover marinade that has come into contact with raw meat to prevent cross-contamination. If you want to use it as a sauce, boil it for at least 5 minutes to kill any harmful bacteria.
What is smoked paprika, and can I substitute it?
Smoked paprika is a spice made from dried and smoked peppers, adding a rich, smoky flavor to dishes. If you don't have it, you can substitute regular paprika or chili powder, but the flavor will be slightly different.
How can I safely handle raw pork in the kitchen?
Always wash your hands, utensils, and surfaces with hot, soapy water after handling raw pork to prevent cross-contamination. Use separate cutting boards for meat and vegetables.
What are some side dishes that pair well with smoked pork tenderloin?
Consider serving it with roasted vegetables, apple sauce, coleslaw, or a fresh green salad. These sides complement the smoky and sweet flavors of the pork.
Additional Information
Dietary Considerations
This smoked pork tenderloin recipe is naturally gluten-free as long as you use gluten-free soy sauce. For a low-carb option, serve the pork with a side of grilled vegetables or a fresh salad instead of starchy sides. For those following a paleo or keto diet, ensure that the brown sugar is substituted with a suitable alternative like coconut sugar or a sugar substitute, while maintaining the balance of flavors in the marinade.
Pairings
For an excellent pairing with smoked pork tenderloin, consider serving it with roasted Brussels sprouts drizzled with balsamic glaze, which complements the sweet and smoky flavors of the pork. Additionally, a side of creamy mashed potatoes or sweet potato mash can provide a comforting balance. For beverages, a semi-dry Riesling or a light-bodied red wine like Pinot Noir will enhance the dish while complementing the apple cider marinade. For beer enthusiasts, a malty amber ale or a crisp hard cider pairs beautifully with the flavors.
Serving Suggestions
Slice the smoked pork tenderloin into medallions and arrange them on a large platter. Garnish with fresh herbs like rosemary or thyme for a pop of color and aroma. Serve with small bowls of coarse mustard or apple chutney on the side to elevate the flavor experience. For a more formal presentation, consider using a wooden cutting board for serving and pairing with artisanal bread and a selection of cheeses for a charcuterie-style setting. Serve warm or at room temperature.
Smoked Pork Tenderloin with Apple Cider Marinade
Cuisine:
Course:
Description
Juicy pork tenderloin infused with the sweet and tangy flavors of apple cider, perfect for a smoky barbecue experience.
Ingredients
- pork tenderloin: 2 pounds
- apple cider: 1 cup
- soy sauce: 1 4
- brown sugar: 1 4
- garlic cloves, minced: 3 cloves
- dijon mustard: 2 tablespoons
- black pepper: 1 teaspoon
- salt: 1 teaspoon
- olive oil: 2 tablespoons
- smoked paprika: 1 teaspoon
Date Created:
5/24/2025