A combination of fresh and dried herbs makes the best seasoning for this Smoked Pork Tenderloin recipe. You may use Whiskey Oak wood, but our Premium Sage bisquettes will be a perfect match.
Ingredients
1 Pork tenderloin
For Marinade
½ Cup water
½ Cup apple cider vinegar
¼ Cup maple syrup
1 Tbsp kosher salt
1 Tsp black pepper
2 Cloves garlic, minced
2 Tsp dried sage
1 Tsp dried rosemary
1 Tsp dried parsley
1 Tsp dried basil
Bradley Flavor Bisquettes – Premium Sage or Whiskey Oak
Directions
- Whisk together ingredients for marinade.
- Submerge tenderloin in marinade and marinate overnight.
- Preheat smoker to 225°F.
- Remove tenderloin from marinade and smoke for 2.5 – 3 hours until and internal temperature of 150°F is reached. Let the tenderloin rest for 30 minutes before slicing and serving.
Recipe by: Lena Clayton
