Smoked Pork Tenderloin with Blackberry Hoisin Sauce



Smoked Pork Tenderloins

  • ~ 2 lbs pork tenderloin
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon black pepper
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons stone ground mustard
  • Bear Mountain Gourmet BBQ wood pellets

Blackberry Hoisin Sauce

  • 1/2 cup blackberry syrup
  • 1/3 cup hoisin sauce
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons cold water
  • 1 teaspoon cornstarch


For the pork:

  1. Preheat smoker to 225°.
  2. In a small bowl, mix brown sugar and spices.
  3. Coat the pork tenderloins with the ground mustard and then thoroughly coat with the spice blend.
  4. Place the meat on the smoker and smoke for 90 minutes at 250° or until the internal temperature reaches 165°.
  5. Finish the pork by searing on a hot grill or skillet for 5 minutes on each side. Let rest for at least 10 minutes before slicing.

For the sauce:

  1. Mix olive oil, garlic, blackberry sauce, hoisin and red wine vinegar in a small saucepan. Bring to a simmer.
  2. Separately combine cold water and cornstarch and add the slurry to the sauce.
  3. Once it begins to thicken, remove the sauce from heat and serve over pork.
Served with Smashed Garlic & Basil Potatoes

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