Ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste
  • 1.5 pounds pork tenderloin

Instructions:

  1. Combine olive oil, soy sauce, apple cider vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, smoked paprika, rosemary, thyme, salt, and pepper in a bowl.
  2. Place pork tenderloin in a resealable plastic bag and pour marinade over it. Seal and refrigerate for at least 2 hours (up to overnight for deeper flavor).
  3. Preheat the smoker to 225°F (107°C) using your favorite wood chips (e.g., hickory or applewood).
  4. Remove pork from marinade and let excess marinade drip off; discard the marinade.
  5. Place the tenderloin in the smoker and smoke for approximately 1.5 to 2 hours, until the internal temperature reaches 145°F (63°C).
  6. Remove pork from the smoker, cover it with foil, and let it rest for 10 minutes before slicing.