A pork tenderloin is one of the easiest and most versatile proteins you can cook and is often one of our weeknight meals because it cooks so fast. It can be smoked low and slow or grilled hot and fast. Tenderloins are literally a blank canvas that you can take so many different directions from a flavor profile perspective. I've done flavor profiles such as BBQ, Asian, savory lemon pepper or garlic & herb. As I always say, make my recipes your own!
In this Pork Tenderloin 3 Ways YouTube video we compare the homemade marinade in this recipe below to a store bought Lawry's Lemon Pepper marinade + our Lemon Pepper seasoning and a store bought Bachan's Japanese BBQ sauce + our Holy Voodoo seasoning. Spoiler alert, they were all great! Each were just different techniques for different occasions. If you do not have the time to make this marinade, of if you want a different flavor profile, simply marinade in your favorite store bought marinade.
See also our Garlic & Herb Whole Pork Loin recipe: https://www.meatchurch.com/blogs/recipes/whole-pork-loin
The below recipe and YouTube video for Honey Garlic Dijon Pork Tenderloin is one of my favorites!
Meat Church How To YouTube Video: https://youtu.be/i74rBIdq0L4
Ingredients
- (1) Pork Tenderloin
- Meat Church Holy Cow seasoning
- 1/2 C Dijon Mustard
- 1/2 C Honey
- 2 T low sodium soy sauce
- 1 T garlic, minced
- 1 T, minced fresh herbs (we used rosemary & thyme)
- 1 T, Meat Church Holy Cow seasoning
Prepare your smoker
Prepare your pellet grill at 375 degrees. If using a charcoal or kamado grill use an indirect setup. I recommend a medium smoke wood or pellets such as hickory or pecan for this smoke, but honestly you could use whatever wood you prefer. We used the Meat Church Pellets for this cook on a Traeger Timberline XL in the above video.
Prepare the Marinade
Combine the mustard, honey, soy sauce, garlic, herbs & Holy Cow in a small mixing bowl.
Whiskey until completely combined.
Prepare the Loin
Remove all silver skin with a sharp boning knife. Place the tenderloin in ziplock or vac seal bag. Cover with 3/14 of the marinade (preserve 1/4 of it for dipping sauce) and allow to soak for 2 - 12 hours. I typically will do this before I go to work so it's ready to cook when I get home from work. I like the intense flavor from a long marinade.
Remove the tenderloin from the bag. Discard the marinade. Season the tenderloin with Meat Church Holy Cow.
Cook the Tenderloin
Place the tenderloin directly on the cooking grate.
We are targeting 145 internal, so we will pull the tenderloin at 140 internal. It will carryover cook another 3-5 degrees or so after you pull it.
Depending on the size of your tenderloin this cook will take around 30 minutes at 375. In this video it took exactly 30 minutes for a 1.2 lb tenderloin to reach 140.
Remove the tenderloin from the grill. Allow to rest 10 minutes. Slice and enjoy in the leftover preserved marinade that you prepared!
