Smoked Pork Tenderloin With Maple Chipotle Glaze
As a change-up from burgers, steaks and hot dogs, pork tenderloins offer a lot: a flexible canvas (the mild flavor takes well to marinades, glazes and sauces), ease, speed and tenderness.
For the maple-chipotle glaze
Make the maple-chipotle glaze
Set up your smoker for 400°F (204°C) and remove the water pan. If using charcoal, one fully lit chimney should do the trick for this recipe. In a small bowl, mix together the maple syrup, brown sugar, chipotle peppers with sauce, mustard, and chili powder. Cover and refrigerate until you’re ready to use it.
Make the pork tenderloin
Using the butcher’s string, tie the pork tenderloin so it looks uniform in thickness from one end to the other. Be sure the ends are tucked in and are the same thickness as the center of the tenderloin.
Coat the outside of the tenderloin with olive oil and season with salt and pepper.
Place the maple wood on top of the heat source, and put the tenderloin on the bottom cooking grate. Cook for 13 minutes. Flip the tenderloin over, brush on some of the maple-chipotle glaze, just enough to coat, and cook it until the internal temperature reaches 135°F (57°C), 10 to 13 minutes more.
Flip the tenderloin over, brush on some more of the glaze, just to coat, and cook until the internal temperature reaches 145°F (63°C), about 2 minutes more. Remove the tenderloin from the heat. Loosely tent it with foil and let it rest for 15 minutes.
While the tenderloin is resting, in a small saucepan over medium heat, simmer the remaining glaze for 10 minutes.
Slice the tenderloin into 1/2-inch (12-mm) pieces, and serve with the maple-chipotle glaze.