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Smoked Pork Tenderloin

Writer's picture: Oden's KitchenOden's Kitchen

This brined and smoked pork tenderloin, seasoned with Oden's Kitchen Dancin' Ribs seasoning, offers a perfect balance of savory, smoky, sweet and slightly spicy flavors. The brining process locks in moisture, ensuring each bite is tender and juicy. Infused with the rich, bold flavors of Dancin' Ribs, the pork develops a deep, mouthwatering crust that complements the subtle smokiness from the wood pellets. Topped with a creamy mustard sauce, this is a flavorful and satisfying dish that highlights the best of Oden's Kitchen.



Instructions:


1. Brine the Pork Tenderloin:


  • In a medium saucepan, combine 2 cups of water, All-Purpose and Himalayan Salt. Heat over medium, stirring until the salt is dissolved.

  • Remove from heat. Pour the brine into a large bowl or container and add the remaining 2 cups of water and allow the brined to cool completely.

  • Once cooled, submerge the pork tenderloins in the brine, ensuring they are fully covered. Cover the container and refrigerate for 1 to 2 hours.




2. Prepare the Pork Tenderloins:


  • After brining, remove the pork from the brine and rinse it under cold water to remove excess salt. Pat dry with paper towels.

  • Preheat your smoker to 275°F/135°C.

  • Coat the tenderloins with yellow mustard as a binder and rub with Dancin' Ribs. All-Purpose can be used as a substitute for this step if you prefer a more savory, spicy flavor and less sweet and smokey.






3. Smoke the Pork Tenderloin:


  • Place the pork tenderloins in the smoker.

  • Smoke for 1 hour, or until the internal temperature of the pork reaches 145°F (for medium).

    • If you prefer a little more doneness, aim for 150°F.

  • If you like a crusty exterior, you can finish the pork on a hot grill for a couple of minutes on each side after smoking. If you plan to finish on the grill, make sure to pull the tenderloins off the smoker before reaching 145°F. The goal is to let the tenderloins rest after reaching 145°F. Finishing on the grill will continue to raise the internal temperature.


4. Rest and Serve:


  • Remove the pork from the smoker and let it rest for 15 minutes before slicing.

  • While the tenderloins are resting, prepare the Creamy Mustard Sauce.

  • Slice into medallions and serve with your favorite sides.


Enjoy!






RECIPE/INGREDIENTS


Prep time: 60 minutes

Cook time: 60 minutes

Rest: 15 minutes


For the Brine:


For the MUSTARD SAUCE:


  • 1/2 Heavy Cream

  • 1 TBSP Dijon Mustard

  • 1 TBSP Whole Grain Mustard

  • 2 tsp Parsley

  • 2 tsp Tarragon

  • 2 tsp Basic Blend


For the Pork Tenderloin:


  • 2 pork tenderloins (about 1 to 1.5 lbs each)

  • 2 TBSP Yellow Mustard

  • 1/4 cup Dancin' Ribs




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Oden's Kitchen | 5704 Lonetree Blvd. Rocklin, CA 95765

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