Ingredients

The following ingredients have 4 Servings
  • 1 pork tenderloin, (trimmed (about 1¼ pounds))
  • Salt and freshly ground black pepper
  • 1 tablespoon mustard
  • 1-2 tablespoons seasoning, (Creole, Italian, pork seasoning)

Instruction

  • Generously season pork tenderloin with salt and black pepper.
  • Then rub about a tablespoon of mustard all over each pork tenderloin to fully cover the tenderloin.
  • Generously sprinkle with desired seasoning blend. I have used several seasonings, and they all work. So choose what works best for you.
  • You may wrap the tenderloin in plastic wrap and refrigerate it for 2-4 hours.
  • When ready to smoke, preheat the smoker to 225℉/107℃, place pork tenderloin in the smoker and insert a meat probe into the thickest part.
  • Smoke for 2-3 hours or until the meat thermometer registers 145°F/63℃. (This cut of meat is very lean and should not be cooked over 145°F.)
  • Remove from smoker, and let stand for about 10-15 minutes before slicing. Serve with chimichurri or mango salsa.