Savor the irresistible flavors of a smoked teriyaki pork tenderloin with our mouthwatering recipe. Elevate your grilling game today!
Course
Main Course
Prep Time15minutes
Cook Time2hours
Marinating4hours
Servings6
Ingredients
2pork tenderloinsabout 2 pounds each
1cupsoy sauce
1/2cupbrown sugar
1/4cuphoney
4clovesgarlicminced
1tablespoonfresh gingergrated
1teaspoonsesame oil
1teaspoonred pepper flakesadjust to your spice preference
1tablespoonvegetable oil
1tablespooncornstarch
2tablespoonswater
Instructions
Marinating
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.