Smoked Honey Sriracha Pork Tenderloin Recipe
Ingredients
1 Pork tenderloin
2 Tbsp sriracha hot sauce
1 ½ Tbsp honey
½ Tsp salt
Bradley Flavour Bisquettes – Hickory, Apple or Cherry
Preparation
In a bowl mix together the sriracha sauce, honey and salt. Spread all over the pork tenderloin so that it is evenly coated.
Set the smoker to 275°F using wood bisquettes of choice (hickory, apple or cherry work great).
Smoke the pork until it reaches an internal temperature of 155°F, approximately 2 – 2 ½ hours.
Slice the tenderloin into medallions and serve immediately.
By Steve Cylka
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
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