Smoked Apple Cider Pork Tenderloin | Smoked Pork Tenderloin Recipe | Yoder Pellet Smoker

apple cider

🥗Healthier: unsweetened apple juice

💰Cheaper: water + apple concentrate

Unsweetened apple juice provides a similar flavor with less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin offers a similar taste at a lower cost.

Prepare the apple cider brine by combining 2 cups of apple cider and 1 cup of water in a mixing bowl.

Add 1 tablespoon of kosher salt, 2 tablespoons of brown sugar, 2 teaspoons of peppercorns, and 1 teaspoon of crushed red pepper to the brine mixture.

Gently warm the brine to dissolve the sugar without boiling it, then let it cool.

Soak the pork tenderloins in the brine for about 2 hours.

Remove the pork from the brine and coat it with adobo rib rub, honey powder, and maple sugar, ensuring all sides are covered.

Refrigerate the seasoned pork tenderloins for a while while the smoker heats up.

Preheat the smoker to 250°F.

Place the pork tenderloins in the smoker, positioning the larger one towards the back, and smoke for about 45 minutes to an hour, checking the internal temperature.

While the pork is smoking, melt 8 tablespoons of unsalted butter in a cast iron pan.

Add a half cup of Uncle Steve's sweet dessert shake to the melted butter and mix.

Peel and core 4 granny smith apples, then add them to the pan with the butter and shake mixture, along with a little lemon juice to prevent browning.

After about 45 minutes, check the internal temperature of the pork tenderloins, aiming for around 145°F.

Prepare the creamy mustard sauce by combining 1 cup of heavy cream, 1/4 cup of fresh parmesan cheese, 1 tablespoon of stone ground mustard, and 1 tablespoon of dijon mustard in a saucepan.

Add a splash of white wine, garlic powder, kosher salt, and fresh cracked pepper to the sauce mixture, along with 2 teaspoons of horseradish.

Bring the sauce to a slight boil and simmer for about 8 minutes until thickened, then finish with a couple tablespoons of butter and some fresh parsley.

Check the pork tenderloin's internal temperature again, ensuring it reaches 145°F before removing it from the smoker.

Let the pork rest before slicing it open to check for juiciness and doneness.

Plate the sliced pork tenderloin with the creamy mustard sauce and southern fried apples.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens