Pork Tenderloin with Citrus Maple Mustard Glaze

Prep Time

10 minutes

Inactive Prep Time

0 minutes

Cook Time

45 minutes – 1 hour

The ingredients (6 person)

• 2 (1-2lbs) pork tenderloins

Preferred plating elements and garnishes

For the Pork Tenderloin Rub:

• 1/2 tablespoon Garlic Pepper Seasoning

• 1/2 tablespoon pork rub

• 1/2 tablespoon ground cumin

• 1/2 tablespoon ground coriander

1 teaspoon onion powder

For the Glaze:

• 1/2 cup maple syrup

• 2 tablespoons lime juice or to taste

• 1 teaspoon whole grain mustard

• 1 teaspoon sriracha

Pinch of Garlic Pepper Seasoning

Preparation Instructions

• 1. Prepare the Pork: Use a sharp knife or pull the silver skin from the pork tenderloin on all sides.

• 2. Prepare the Rub: Combine all of the Pork Tenderloin Rub ingredients in a bowl or on a sheet of parchment paper. Sprinkle on all sides of the pork tenderloin or if the rub was mixed on a sheet of parchment paper, roll the pork in the seasoning. Allow the rub to penetrate at least 30 minutes on the counter or up to overnight in the refrigerator.

• 3. Prepare the Glaze: In a bowl, whisk the maple syrup, lime or lemon juice, sriracha or hot sauce, smoked paprika, and a pinch of Garlic Pepper Seasoning; set aside.

4. Prepare the Grill: Build a two zone fire in the grill for indirect cooking by arranging the coals on one side. Once the lump charcoal is burning with some grey ash, insert the heat deflector racks, deflector plates, and the grill grates. Allow the grill to come to and maintain 120°C to 135°C heat by adjusting the top and bottom vents.

Cooking Instructions

• 1. Brush the pork tenderloins with cooking oil. Place the pork tenderloins on the indirect heat side of the grill, which is the side where there are no coals.

• 2. Smoke the pork tenderloins over indirect heat, lid down, for 45-60 minutes, turning the tenderloin over halfway through the cook time.

• 3. Once the pork has an internal temperature around 50°C remove the tenderloins from the grill. Open the bottom and top vents to increase airflow until the grill has reached 205°C. Regulate the vents to maintain a high heat of 205°C to 220°C.

• 4. Brush the pork tenderloins with glaze and place them over the direct heat zone above the hot coals. Brush the tenderloins a few times with glaze while finishing the cook.

• 5. Char the pork tenderloins on all sides, about 3-5 minutes or until the pork tenderloins internal temperature reaches 60°C to 65°C. If the pork tenderloins have become charred yet the internal temperature has not reached 60°C, simply move it to the indirect heat zone until it reaches the desired temperature.

6. Transfer the smoked pork tenderloin to a serving platter, and garnish as desired. Rest pork tenderloin for at least 10 minutes before slicing.

Recipe notes

• Use a meat thermometer or probe to check the temperature of the pork tenderloin. Pork is safe to eat at 65°C.

Smoked pork is always on the pink side, do not feat! As long as the pork reaches an internal temperature of 65°C, you are good to go!