Name: Smoked Honey Garlic Pork Tenderloin
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 pork tenderloins (about 1 to 1.5 pounds each, silver skin removed); 4 cups water; 1/4 cup kosher salt; 2 tablespoons honey (for brine); 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; Kosher salt and black pepper to taste (for seasoning); 1/2 cup honey (for glaze); 1/3 cup soy sauce; 4 cloves garlic (minced); 2 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon brown sugar; 1 tablespoon cornstarch; 3 tablespoons water (for slurry); 4 large ripe tomatoes (sliced or wedged); 1/4 cup fresh herbs (basil, parsley, and dill, chopped); 2 tablespoons extra virgin olive oil (for salad); 1 tablespoon red wine vinegar or sherry vinegar (for salad); Salt and black pepper to taste (for salad)

Description

Pork tenderloin is brined then smoked low and slow before glazing with sticky honey garlic sauce, sliced and paired with fresh tomato herb salad. This combines popular smoking methods with seasonal July produce for a tender, flavorful centerpiece. About 2 hours including smoke time.

Cultural Background

Smoking pork draws from longstanding American Southern barbecue traditions where low-and-slow wood smoking preserves and flavors meat. Honey garlic glazes reflect popular Asian-inspired fusion cuisine that emerged in North American cooking in the late 20th century, blending sweet-savory profiles from Chinese and Canadian-Chinese dishes. The fresh tomato herb salad nods to Mediterranean and summer garden traditions emphasizing ripe seasonal produce.

Recipe Info

PREP TIME: 30 minutes
COOK TIME: 2 hours
TOTAL TIME: 2 hours 30 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

2 pork tenderloins (about 1 to 1.5 pounds each, silver skin removed)
4 cups water
1/4 cup kosher salt
2 tablespoons honey (for brine)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Kosher salt and black pepper to taste (for seasoning)
1/2 cup honey (for glaze)
1/3 cup soy sauce
4 cloves garlic (minced)
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
3 tablespoons water (for slurry)
4 large ripe tomatoes (sliced or wedged)
1/4 cup fresh herbs (basil, parsley, and dill, chopped)
2 tablespoons extra virgin olive oil (for salad)
1 tablespoon red wine vinegar or sherry vinegar (for salad)
Salt and black pepper to taste (for salad)

Instructions

Prepare the brine by dissolving 1/4 cup kosher salt and 2 tablespoons honey in 4 cups water; submerge the pork tenderloins and refrigerate for 30 to 60 minutes.
Remove pork from brine, pat dry, and rub with olive oil, smoked paprika, garlic powder, salt, and pepper; let sit at room temperature while preheating smoker.
Preheat smoker to 225°F using mild wood like apple or cherry; place tenderloins on grates and smoke for 1.5 to 2 hours until internal temperature reaches 145°F.
While smoking, make the glaze by combining 1/2 cup honey, soy sauce, minced garlic, vinegar, and brown sugar in a saucepan; bring to a simmer, then thicken with cornstarch slurry and set aside.
In the last 10 to 15 minutes of smoking, brush pork generously with honey garlic glaze for caramelization and smoke ring development.
Remove pork from smoker, tent with foil, and rest 10 minutes before slicing into 1/2-inch medallions.
Prepare the tomato herb salad by tossing sliced tomatoes with chopped herbs, olive oil, vinegar, salt, and pepper.
Serve sliced pork drizzled with remaining glaze alongside the fresh tomato herb salad.

Tips

- Use a reliable meat thermometer to avoid overcooking the lean tenderloin past 145°F internal for optimal juiciness.
- Avoid opening the smoker frequently during the first hour to maintain consistent low temperature and smoke absorption.
- Substitute maple syrup for honey in the glaze if preferred, or use tamari for a gluten-free soy sauce option.

Nutrition

Calories: 380
Protein: 38g
Carbs: 22g
Fat: 14g