Mustard is one of my favorite sauce bases for meats....especially on pork and lamb. This sauce could be used on just about any smoked or grilled meat. In this recipe, the sauce crusts slightly, but still is soft beneath the outer crust. If you use this sauce on a larger cut of meat like a pork shoulder or pork butt, the sauce will form more of a full-on crust, that is really delicious, due to the longer cooking time. This recipe also pairs really well with my Savory Roasted Potatoes.
INGREDIENTS
- 2 pork tenderloins (2.5 - 3 lbs total weight for both combined)
- 1/2 cup spicy brown mustard
- 1/2 cup stone ground mustard
- 2 tbsp cream horseradish
- 2 tbsp crushed garlic (you can use fresh if you prefer)
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil (I used garlic infused olive oil)
- 2 tsp cracked black pepper
- 1 tsp sea salt
- 1 tsp onion powder
- Wood chips of your choice (I used apple wood)
DIRECTIONS
- Remove the rack that you will be placing the meat on in your smoker and then preheat the smoker to 225 degrees. Try to maintain a temperature range of 225 - 250 degrees.
- In a medium sized bowl, mix together all ingredients, except for the pork and wood chips, and set aside.
- Place the rack on top of a cutting board or platter. Place the meat on the rack, making sure that it is not sitting outside the edge of the board/platter below. You want the board/platter to catch any sauce that slides off of the pork.
- Apply the sauce to the pork using your hands (you can use food-grade gloves to protect your hands if you'd like). You want the meat to be liberally coated with as much of the sauce as possible.
- If you will be using a remote meat thermometer (recommended), you should insert it now so that the tip of the thermometer is in the center of the largest part of one of the tenderloins.
- Take the rack, still on the board/platter, out to the smoker. Put the wood chips in the smoker (use the recommended amount for your smoker). Then, insert the rack into the smoker and close the doors.
- The meat will cook for roughly 2.5 hours at 225 degrees. Remove the meat once it reaches an internal temperature of 160 degrees. I love using a remote meat thermometer because you can take the receiver into the house and it alerts you as soon as your meat has reached the correct temperature! You can usually find them in stores pretty cheap for about $20.
- As soon as your meat is at 160 degrees internally, remove the meat from the smoker and put it on a cutting board to rest. You should let the meat rest on the cutting board for at least 10 - 20 minutes to allow the juices to redistribute into the meat. If you cut it too soon, the juices will run out and you will end up with dry meat.
- Slice the tenderloin, serve, and enjoy!
If you are on the 21 Day Fix meal plan, one serving is roughly 2 generous slices. One serving = 1 red. There is such a small amount of oil per slice, I would not count it, but if you want to, you can count it as one teaspoon.