This smoked pork tenderloin recipe showcases three bold flavour variations using Maritime Madness seasonings and sauces, all cooked low and slow for juicy, smoky results. Featuring Mighty Mesquite Rub, Unreal Pepper Rub, Bold & Smokey Sauce, and Whisky Barnburner Sauce, each tenderloin delivers its own unique BBQ flavour profile with a perfectly tender finish. Topped with a smoked honey Barnburner glaze, this pellet smoker pork tenderloin recipe is packed with smoky heat, rich flavour, and easy backyard BBQ inspiration.
Smoked Pork Tenderloin – 3 Flavours, 1 Smoker
@yasmaniruizbello
Rated 5.0 stars by 1 users
Category
Dinner
This smoked pork tenderloin recipe showcases three bold flavour variations using Maritime Madness seasonings and sauces, all cooked low and slow for juicy, smoky results. Featuring Mighty Mesquite Rub, Unreal Pepper Rub, Bold & Smoky Sauce, and Whisky Barnburner Sauce, each tenderloin delivers its own unique BBQ flavour profile with a perfectly tender finish. Topped with a smoked honey Barnburner glaze, this pellet smoker pork tenderloin recipe is packed with smoky heat, rich flavour, and easy backyard BBQ inspiration.
Ingredients
-
3 pork tenderloins (1–1¼ lb each)
-
Tenderloin #1: Olive oil
-
Tenderloin #2: Maritime Madness Bold & Smoky Sauce
-
Tenderloin #3: Dijon mustard
-
Thin, even coats only — binders are for adhesion, not dominance.
-
TENDERLOIN #1 — MIGHTY MESQUITE
-
Maritime Madness Mighty Mesquite Rub
-
Light, even application
-
TENDERLOIN #2 — UNREAL PEPPER
-
Maritime Madness Unreal Pepper Rub
-
Bold, pepper-forward profile
-
TENDERLOIN #3 — HOUSE BLEND
-
1 tbsp light brown sugar
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
½ tsp ground coriander
-
½ tsp kosher salt
-
½ tsp black pepper
-
¼ cup honey
-
2 tbsp apple cider vinegar
-
2 tbsp Maritime Madness Bold & Smoky Sauce
-
1½ tbsp Whisky Barnburner Sauce
-
3 tbsp butter
-
1 tsp Worcestershire sauce
-
Optional pinch smoked paprika
3 Different Binders
3 Different Rubs
Smoked Honey Barnburner Sauce
Directions
Smoker Setup
Pellets: Lumberjack Hickory Blend (Hickory + Cherry)
Temp: 225°F
Smoke: Light, clean
Finish Temp: 142–145°F internal
Rest: 10 minutes, loosely tented
One Cook, Three Results
Preheat smoker to 225°F with light, clean smoke.
Trim silver skin if needed; pat tenderloins dry.
Apply one binder per tenderloin.
Season evenly with assigned rubs.
Place all three tenderloins on smoker at the same time.
Smoke undisturbed until internal temp reaches 142–145°F.
Remove and rest 10 minutes (loose tent).
Slice across the grain and serve side by side.
Smoked Honey Barnburner Sauce
Combine all ingredients in a small cast-iron or foil pan.
Place pan in smoker at 225°F.
Stir every 10 minutes.
Cook 25–30 minutes until lightly thickened and glossy.
How to use
Brush onto pork at 130–135°F internal, then return to smoker to set
Or drizzle lightly after slicing for extra heat and shine
