Well, folks, gather ’round because today I’m gonna spill the beans on how to make the juiciest, most finger-licking, smoked teriyaki pork tenderloin you’ve ever laid your eyes on! Trust me, you’re gonna want to bookmark this one. So, grab your apron and let’s dive right in!
How to Make Smoked Teriyaki Pork Tenderloin
Step 1: Prep that Pork Alrighty, folks, first things first – we gotta prep our star of the show, the pork tenderloin. Now, you don’t need a fancy cut for this, just your good ol’ pork tenderloin from the grocery store will do the trick. Give it a good rinse and pat it dry with some paper towels. You want that bad boy nice and dry so the flavors can really soak in.
Step 2: Marinate and Chill Now, let’s get to the good stuff – the marinade! Whip up a killer teriyaki marinade using soy sauce, garlic, ginger, brown sugar, and a dash of honey for that sweet kick. Pop your pork into a ziplock bag, pour that heavenly marinade all over it, and seal it up tight. Let it chill in the fridge for at least 4 hours. Overnight is even better if you’ve got the patience!
Step 3: Fire Up the Smoker While that pork is gettin’ all cozy in the marinade, it’s time to get our smoker ready to rumble. Now, the big question here is, what kind of wood chips should you use? Well, my friends, for pork tenderloin, I’m a big fan of applewood or cherry wood chips. They add a subtle sweetness that pairs perfectly with the teriyaki marinade. Soak ’em for about 30 minutes, then toss ’em on the coals when you’re ready to smoke.
Step 4: Smoke ‘Em Up Alright, now for the fun part – smokin’ that tenderloin! Fire up your smoker to about 225°F (or as close as you can get it) and get those wood chips smokin’ away. Once your smoker’s humming along nicely, place that marinated pork tenderloin on the grates, and let it smoke for about 1.5 to 2 hours. You want that internal temperature to hit 145°F for perfectly juicy pork.
Step 5: Rest and Slice Patience is a virtue, my friends. When that tenderloin hits 145°F, take it off the smoker, cover it with foil, and let it rest for 10 minutes. This allows all those flavorful juices to redistribute and keep that pork moist as can be. Once it’s had a little rest, slice it up, and prepare yourself for a flavor explosion in your mouth!
- Don’t skimp on the marinade time. The longer that pork bathes in the teriyaki goodness, the more flavorful it’ll be.
- Keep an eye on your smoker’s temperature. Consistency is key to getting that perfect smoke.
- Feel free to get creative with your sides. Some grilled veggies or a simple salad can really complement the teriyaki flavors.
What to Serve
Now, what should you serve with this masterpiece of a meal? Well, I’m all about some fluffy jasmine rice and a side of stir-fried veggies. The rice soaks up that teriyaki sauce like a sponge, and the veggies add a nice crunch to balance out the tenderloin’s smoky goodness. Oh, and a cold beer or a crisp white wine wouldn’t hurt either!
What to Do with Leftovers
But hey, what if you’ve got some leftover smoked teriyaki pork tenderloin? Fear not! You can slice it thin and make killer sandwiches with some mayo, lettuce, and tomato. Or dice it up and throw it into a stir-fry for a quick and easy weeknight dinner. Leftovers never tasted so good!
So, there you have it, folks – my secret recipe for smoked teriyaki pork tenderloin that’ll have your taste buds doin’ a happy dance. It’s all about the marinade, the wood chips, and that perfect smoke. Thanks for joining me on this culinary adventure, and remember, good food is meant to be shared and enjoyed. Happy smokin’ and happy eatin’, y’all!
And as always, keep your grills hot and your hearts even hotter! Catch you on the flip side, foodies!
Smoked Teriyaki Pork Tenderloin
Savor the irresistible flavors of a smoked teriyaki pork tenderloin with our mouthwatering recipe. Elevate your grilling game today!
- 2 pork tenderloins about 2 pounds each
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes adjust to your spice preference
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- In a bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes. Stir until the sugar is dissolved.
- Place the pork tenderloins in a large ziplock bag or an airtight container and pour the marinade over them.
- Seal the bag or container and refrigerate for at least 4 hours, or preferably overnight. This marinating time will infuse the pork with incredible flavor.
Preparing the Smoker
- About 30 minutes before you're ready to smoke, soak your wood chips in water. This will ensure they smolder and produce that delicious smoke flavor.
- Fire up your smoker and preheat it to 225°F (107°C).
Smoking the Pork
- Remove the pork tenderloins from the marinade and let them come to room temperature while you wait for the smoker to reach the desired temperature.
- Add the soaked wood chips to the coals for that sweet smoky goodness.
- Place the pork tenderloins on the smoker grates, and close the lid.
- Smoke the pork for 1.5 to 2 hours, maintaining a temperature of 225°F (107°C). Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Rest and Slice
- Once the pork has reached the perfect temperature, carefully remove it from the smoker and place it on a cutting board.
- Tent the smoked pork tenderloins with aluminum foil and let them rest for 10-15 minutes. This will help the juices redistribute, keeping the meat tender and juicy.
- While the pork is resting, it's time to prepare the teriyaki glaze. In a saucepan, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth.
- Heat the remaining marinade over medium-high heat until it starts to bubble. Stir in the cornstarch mixture and continue cooking until the sauce thickens to your desired consistency.
- Slice the rested pork tenderloins into medallions and drizzle the teriyaki glaze over them.