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A small smoker supper

Smoked Pork Tenderloin with Apple Mustard Sauce

Pork tenderloin takes a much shorter smoke than shoulder. Brown it briefly after the smoke and spoon over a fresh apple and mustard sauce made in a separate clean pan.

Sliced pork tenderloin with diced apple mustard sauce on a green platter
Makes
2 generous main portions from a 1 pound tenderloin
Preparation
About 15 minutes
Cooking or chilling
About 45 to 80 minutes, plus at least 3 minutes resting
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Ingredients

2 generous main portions from a 1 pound tenderloin

What you need

Smoker, cooking chamber thermometer, two skillets, tongs and food thermometer.

Time to cook

Method

  1. Trim and season

    Heat the smoker to 250°F and verify the chamber temperature. Remove the silvery surface membrane from the tenderloin. Rub with 1 teaspoon oil, salt, pepper and rosemary.

  2. Smoke then prepare the finish

    Smoke the tenderloin about 35 to 65 minutes until its thick center is around 130°F to 135°F. This is an intermediate reading. Have a heavy skillet hot before the pork reaches that point.

  3. Cook the apple sauce

    While the pork smokes, warm the remaining 1 teaspoon oil in a separate small saucepan over medium heat. Soften the onion for 3 minutes, add apple and stock, then simmer 8 to 12 minutes until the apple softens. Stir in the mustard and vinegar and keep warm.

  4. Brown and reach the safe endpoint

    Transfer the partly cooked pork directly to the hot heavy skillet. Sear on several sides, reducing the heat as necessary, until the thickest center reaches at least 145°F before removal. Allow about 5 to 10 minutes, checking rather than relying on time.

  5. Rest and slice

    Rest on a clean board at least 3 minutes. Slice into thick medallions and divide between two plates with the apple mustard sauce.

Before you make it

Tenderloin is not a loin roast

Use the narrow tenderloin specified here. A larger pork loin has a different shape and cooking time.

Keep sauce away from raw pork

The apple sauce uses clean stock and fresh ingredients, not raw pork marinade. This recipe makes two generous main portions rather than promising an exact cooked yield.

Temperature comes first

USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.

Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.

Choose the setup

Find tenderloin on the pork map. See pan and cookware guidance.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.

See USDA leftovers guidance for cooling, storage and reheating.