Smoked Maple Pork Tenderloin with Cayenne
These smoked maple cayenne pork tenderloins are so delicious and deceptively easy! Everyone will think you worked for hours, but these come together fast! Serve over baked apples and onions for more seasonal flavors.
This recipe is one of those, ‘what can I make for dinner without over thinking it’ sort of recipes. I wanted something cozy and comforting that still had the flavor of being cooked outdoors.
- pork tenderloins - barbecue sauce - maple syrup - ancho chili powder - dried mustard - garlic salt
Whisk the salt, pepper, cumin, paprika, garlic salt, dried mustard, and ancho chili powder together in a bowl.
Meanwhile, in a small saucepan over low, whisk the maple syrup and barbecue sauce together until thickened.
During the last 30 minutes of cooking, baste the pork tenderloins in the maple barbecue sauce.
The tenderloin is a small lean cut from near the top of the back of the pig. Not to be confused with loin, the tenderloin is ausually about a pound each and is 3 to 4 inches wide.
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