A little heat, a little sweet, and a beautiful pink smoke ring elevated this smoked tenderloin to one of my top favorite creations.
1 1/2 – 2lbs pork tenderloin
1/4 cup maple syrup
1 habanero chili, deseeded and membrane discarded
1/4 cup kosher salt
4-6 cups water
1 tbsp Dijon mustard
1 tsp brown sugar
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
3 hours to the night before, prepare the brine by bringing the maple syrup, salt, and one cup of water up to a soft boil in a saucepan. Once boiling, turn off the heat, drop in the habanero chili, and stir until the salt and maple syrup are fully dissolved. Allow to cool completely.
In a large storage container with a lid, add in the tenderloin. Pour over the brine and add enough water to completely submerge the pork. Refrigerate at least 3 hours to overnight.
Prepare an offset or electric smoker. Meanwhile, remove the tenderloin from the brine, place on a cutting board, and pat dry with paper towels. Discard the brine.
In a small mixing bowl combine the mustard, brown sugar, salt and pepper. Taste and adjust seasonings as required. Rub the mustard mixture over all sides of the tenderloin and set aside until the smoker is ready.
Once ready, smoke the tenderloin around 225 degrees for 3 to 4 four hours or until an internal temperature reads at least 145 degrees. Allow the tenderloin to rest at least 5 minutes before slicing. Serve with your favorite sides.