Joe Pearce's Korean-Style Smoked Pork Tenderloin Recipe | Prairie Fresh®

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is often cheaper.

Trim the pork tenderloin by removing excess fat and silver skin using a sharp boning knife.

Square off the ends of the tenderloin if necessary, discarding any excess pieces.

Place the trimmed pork tenderloin into a dish for marinating.

Prepare the marinade with traditional Korean flavors and pour it over the pork tenderloin.

Add barbecue sauce (Smoky Slaps) over the pork tenderloin.

Cover the dish with plastic wrap and refrigerate for 30 minutes to 4 hours, flipping halfway through if marinating for longer.

Preheat the pellet smoker to 250°F.

Remove the pork from the marinade, rolling it in the marinade before placing it in the center of the smoker.

Sprinkle Slaps Perfect Blend seasoning on top of the pork for added flavor.

Close the smoker lid and cook the pork for about 1 to 1.5 hours until it reaches an internal temperature of 135°F.

Transfer the pork to the top rack of the smoker and baste it with the reduced marinade.

Reduce the marinade in a pot by about 50% until thick and sticky.

Check the temperature of the pork, aiming for 145°F.

Crank the smoker up to 300°F and let the pork cook for an additional 5 to 10 minutes until it reaches 145°F.

Slice the pork tenderloin to check for doneness and color, ensuring it is not overcooked.

Plate the sliced pork tenderloin with brown rice.

Cooking Techniques

Equipment Needed

Spice Level: