Smoked Pork Tenderloin | Pecan Crusted Pork Tenderloin On A Pit Boss Pellet Grill

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.

Preheat the Pit Boss pellet grill to 225°F (107°C) using hickory wood chips.

Prepare the honey mustard barbecue sauce by mixing together 1/2 cup yellow mustard, 1/3 cup honey, and 2 tablespoons Sweet Baby Ray's barbecue sauce, adding crushed red chili flakes to taste.

Chop 8 ounces of pecans in a food processor until they resemble small pieces.

Brush the pork tenderloin with the honey mustard barbecue sauce on all sides.

Roll the coated pork tenderloin in the crushed pecans until well covered.

Refrigerate the pecan crusted pork tenderloin for a couple of hours to let the flavors meld.

Transfer the pork tenderloin to a wire rack and place it in the pellet smoker.

Insert temperature probes into the pork and smoke until the internal temperature reaches 145°F (63°C), checking after about 1 hour.

Once the pork reaches 145°F, drizzle additional honey mustard barbecue sauce over it and continue cooking until it reaches 155°F (68°C).

Remove the pork from the smoker and let it rest for 10 minutes before slicing.

Slice the pork into medallions and drizzle with more honey mustard barbecue sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary