Smoked Sage Pork Tenderloin Recipe
Ingredients
1 Pork tenderloin
For Marinade:
½ Cup water
½ Cup apple cider vinegar
¼ Cup maple syrup
1 Tbsp kosher salt
1 Tsp black pepper
2 Cloves garlic, minced
2 Tsp dried sage
1 Tsp dried rosemary
1 Tsp dried parsley
1 Tsp dried basil
Bradley Flavor Bisquettes – Premium Sage or Whiskey Oak
Preparation
Whisk together the ingredients for the marinade.
Submerge tenderloin in the marinade and marinate overnight.
Preheat the smoker to 225°F.
Remove tenderloin from the marinade and smoke for 2.5 – 3 hours until an internal temperature of 150°F is reached. Let the tenderloin rest for 30 minutes before slicing and serving.
Recipe by: Lena Clayton
Sage
Wood
An aroma that includes hints of lemon, mint and woodsy notes. Lamb, pork, poultry and cured meats are enhanced by the flavors of sage and maple bisquettes.
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