INGREDIENTS
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Pork tenderloin
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Yellow mustard
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Your favorite hog or pork rub
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Applewood chips (¼ cup max for any SmokinTex)
DIRECTIONS
Coat the tenderloin lightly with yellow mustard. Generously apply your hog rub all over. Let it sit and absorb the flavor for 20 minutes at room temperature.
Load the wood box with applewood chips and preheat your smoker to 225°F.
Place the tenderloin uncovered directly on the rack. Smoke for approximately 3 hours, or until internal temperature reaches 160°F. (Use a thermometer for accuracy—pork tenderloin is best when it's juicy, not dry!)
Remove from the smoker and let it rest for 20 minutes before slicing. Slice into medallions and serve with your favorite sauce, veggies, or just as-is.
Pro tip – Add a light apple cider spritz every hour if you want an extra hint of sweetness and moisture. This one also pairs great with a smoked maple glaze or Dijon cream sauce.
