- 2 Pound pork tenderloin
- 2/3 Cup Kentucky bourbon or apple juice
- 1/2 Cup low sodium soy sauce
- 1/2 Cup brown sugar, packed
- 4 Tablespoon Dijon mustard
- 4 Teaspoon Worcestershire sauce
- 2 Teaspoon ground black pepper
- 2 Medium onion, chopped
- 4 Clove garlic, minced
- Trim any silverskin from the tenderloins with a sharp knife. Place meat in a large resealable plastic bag.
- For the marinade: In a small mixing bowl or resealable bag, combine the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce and pepper, whisk to mix. Stir in the onion and garlic. Pour over the tenderloins and refrigerate for 8 hours or overnight.
- When ready to cook, set smoker grill temperature to 400℉ and preheat, lid closed for 15 minutes.
- Remove the pork from the marinade and scrape off any solid ingredients (onion or bits of garlic). Discard the marinade.
- Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side or until the internal temperature is 145℉. The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160℉.
- Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2 inch slices. Enjoy!
- TOTAL PREP TIME25 minutes