Smoked Pork Tenderloin with Asian Rub Recipe

Smoked Pork Tenderloin with Asian Rub Recipe

One of the great things about my Bradley is that I don’t hesitate to get outside and smoke something. It doesn’t matter if I’m not working with a big cut of meat or a whole fish.

For this recipe, which made a perfect Sunday dinner for two, with a decent amount of leftovers, I used a one pound Pork Tenderloin. Let me tell you that the Cucumber Salad was wonderful with the pork. However, it was even better on a sandwich of pork slices the next day! It’s so easy, delicious and a perfect foil for all of that smokey goodness.


The Asian Rub:

For a one-pound tenderloin

One tbsp of five-spice powder

Ground Ginger – 1 tbsp

“Sugar in the Raw”, Demerara sugar or light brown sugar – 1 tbsp

Cracked Szechuan peppercorns – one tsp or more if you want more kick

Granulated garlic – one tbsp

Half tsp of salt

About ¼ cup of bacon fat – this holds the rub together and, of course, imparts even more flavor.

Mix all of the above together very well and smear the mixture all over the tenderloin.

Refrigerate for at least four hours or overnight.

Let the tenderloin sit outside of the refrigerator for at least one hour before putting it in the Smoker.

Cucumber Salad:

Half a cup of rice wine vinegar

Asian sweet chilli sauce – 2 tbsp

Lemon zest – one tsp

One medium cucumber, thinly sliced

Medium carrot, julienned

Half small red onion, thinly sliced

About ½ cup of thinly sliced radishes

Fresh cilantro chopped – ½ cup

Chopped, dry roasted peanuts ¼ cup (be mindful when adding salt when using salted peanuts)

Salt and freshly ground pepper to taste


The Smoking Process:

First, heat the Bradley Smoker to 220 degrees, then oil a rack well. For the one-pound tenderloin, the smoking time to an internal temperature of 160 degrees was about two hours.

As always recommended, let it sit for a few minutes before slicing.

Cucumber Salad:

In a bowl, whisk vinegar, chilli sauce and lemon zest together. Next, add cucumber, carrot, radishes, and onion then toss. After seasoning with salt and pepper, cover and chill for at least 2 hours.

For service, drain the salad and top it with the cilantro and peanuts.