Apple Smoked Five Spice Pork Tenderloin

Apple Smoked Five Spice Pork Tenderloin and Fall fruit bring seasonal flavors! The pork is rubbed with a blend of Chinese 5-spice, mixed pork rub, and steak seasoning, delivering the warm Fall spices we crave. In addition, the blend of smoke from Western BBQ Apple Smoking Chips and Maple Planks infuses this delicious pork dinner throughout Fall and the Holidays!

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Thank you Western BBQ Products for sponsoring this post!

WHAT MAKES THIS FIVE SPICE PORK TENDERLOINS SO TASTY?

THE WARM FALL SPICE BLEND:

When it comes to seasoning pork tenderloin, head to your spice cabinet. Grab some Jack Daniel’s Pork Rub and Jack Daniel’s Steak Seasoning; I love mixing the two together. The steak seasoning includes garlic, onion, bell pepper, spices, and salt. Yum! In the same way, pork rub has a delicious balance of paprika, chili pepper, sugars, garlic, and spices.

In the past, I have mixed equal measures of the pork rub and steak seasoning with great results. But it is Fall, and I want warm spices too. Spices like Grandma Pearl’s apple pie!

On a whim, I sniff, and conclude Chinese Five Spice smells like Fall. Quickly I mix Chinese 5-spice, pork rub, steak seasoning, and brown sugar. Ta-Da! A signature Fall seasoning blend is born ….well actually developed.

THE CHINESE FIVE SPICE:

Chinese Five Spice is a blend of star anise, cloves, cinnamon, fennel, and black pepper. You might give me a quizzical look and say, “I don’t like fennel.” I hear ya! I will let you pass this time if you are willing to grab that jar of Garam Masala instead. Garam Masala is a blend of coriander, cumin, ginger, cinnamon, black pepper, and clove. Either spice blend will do.

THE FRUIT:

Taste the warm spice rub and you will see that apples and grapes will sweet balance to the earthy warm spices. And oh my gosh, the results are off the charts! Smoked apples and roasted grapes are the blast of umami balance this dish needs. Crazy good!

Now being a bit daring, go ahead and char poblanos to add spicy heat. Yay, another stellar culinary move! A scrumptious smoky pork dish is created with balance a smoky-sweet-heat tastiness! I think this is my signature dish for Fall.

THE SMOKE:

Apple Smoked 5-spice Pork Tenderloins with Apples, Grapes, and Poblanos is infused with not only Western BBQ Apple Smoking Chips but finishes cooking on a Western BBQ Maple Plank. After the meat smokes on the grill it is transferred to a maple plank. Subsequently, the pork stays juicy and gets an extra dose of smokiness.

THE GLAZE:

In addition to the maple-apple smoke infusion, the pork tenderloin receives a brushing of sweet-heat glaze! By now on social media, you might have noticed I love grilling and smoking pork.

Did you notice brush grilled meat with a glaze made from sriracha, agave, and citrus juice? Throughout the years, I have substituted agave with maple syrup or honey. Chinese Five Spice Pork Tenderloins is finished with a maple, sriracha, and lime glaze. The glaze awakens the smoky pork dish with a balance of sweetness, heat, and acid. #OhYum!

DOES A MAPLE PLANK HAVE TO BE USED

No! Generally, maple flavor compliments pork best. However, in the same way a maple plank adds flavor a Western BBQ Cedar Planks will infuse tenderloin too. In other words, any plank will add an extra layer of smoky flavor. Furthermore, grilling on a wood plank protects the pork from overcooking.

Are you plankless? In addition to plank cooking, pork tenderloin can cook directly on a 400°F degrees grill. Most importantly, by adding smoking chips alluring apple wood smoke will drift over the meat. Smoky deliciousness! Just remember to make 1/3 rotations every 3 minutes, for 15 minutes.

By rotating the pork tenderloin the outside of the pork develops a crust that is not burnt. Additionally, the inside of the pork will be moist and tender. Lastly, look for an internal temperature of 145°F degrees. And if the tenderloin is sufficiently browned without reaching a safe internal temperature place it over indirect heat for 4-8 minutes.

Do you want a smokier taste than 15 minutes can deliver? Quickly brown the tenderloin over direct heat, on all sides, and move it to indirect heat for about 20-25 minutes. Create indirect heat by turning off one or two burners or by placing the pork on a higher grill rack.

HOW TO BBQ WITH APPLE SMOKING CHIPS

Easy peasy! After filling, but not over-stuffing, a smoker box with dry Western BBQ Apple Smoking Chips, go ahead and place it on the hottest part of the grill for about 10 minutes. For instance, on my grill the very back of the grill is hottest. When smoke begins to gently stream from the smoker box, move the box in front of the food with BBQ gloves or tongs.

There are two reasons for moving the smoker box. First, the smoking chips will burn too quickly if kept on the hottest part of the grill. Second, the grill’s air vent is providing an escape for the smoke! As a result, the smoke will escape before it penetrates the food if the smoker box is next to an air vent. Therefore position the smoker box in front of the food, away from the vent, so that the smoke drifts across the food before it escapes out the vent.

As you can see, the position of the smoker box is very important! Most importantly, don’t let the smoker box sit over high heat for too long. Secondly, position the smoker box so that the drifting apple wood smoke travels across your pork.

WHAT TO SMOKE WITH APPLE SMOKING CHIPS

Western BBQ Apple smoking chips have a subtly sweet, fruity flavor. The flavor of apple wood is excellent for smoked chicken, turkey, game birds, and lamb. Additionally, apple smoking chips add flavor to all cuts of pork including ham. Moreover, side dishes like holiday stuffings, Brussels sprouts, eggplant, and onions, get a smoky flavor boost with Western BBQ Apple Chips.

As you can see there is a plethora of dishes that benefit from adding smoke! For example, try smoking squash, sweet potatoes, spiced nuts, apple pie, and even pecan pie!

In addition, apple smoking chips can be added when smoking with harder woods to add a touch of sweetness, for example, hickory, mesquite, and pecan.

WHAT IS A PORK TENDERLOIN

Pork tenderloin is a psoas muscle along the lower back, similar to beef tenderloin. The psoas muscle is not used for much movement therefore it is tender. A pork tenderloin looks thin, loin, and is darker in color that a pork loin.

Take note, pork tenderloin is different than pork loin! Therefore when purchasing look for an under 3 pound package that holds 2 pork tenderloins. The label will read “Pork Tenderloins” and will hold 2 tenderloins. Generally, a “Pork Loin” is always over 3 pounds and is sold as a single roast.

At Costco the label states, “Pork Loin Tenderloin” and is sold in 2 perforated packages (each package has 2 pork tenderloins). If a pork package is labeled PORK LOIN and you don’t see the word TENDER it is not what you are looking for. Pork tenderloin and Pork Loin cannot be prepared and cooked the same length of time.

HOW MANY SERVINGS IN A PORK TENDERLOIN

One tenderloin feeds 2-3 people. I always cook both tenderloins even when I am serving just Hubby and myself. Besides leftover pork reheats and repurposes well therefore you will want lots. Moreover, leftover pork does not need to be reheated!

Cold smoked pork tenderloin makes delicious sandwiches. In the same way ham makes a tasty appetizer, smoked pork will too. I make pork bruschetta with a creamy herb cheese spread and berry jam. Another appetizer starts with a crispy street-size tortilla then dollop with seasoned sour cream. Add a layer of chopped smoked pork and top with sriracha orange marmalade.

For more delicious grilled and smoked recipes check out Western BBQ Products Recipes