Green Mountain Grill Pork Tenderloin Recipe: Applewood Smoked Juiciness

This pellet grill method transforms pork tenderloin into a tender, smoke-kissed masterpiece with minimal effort. The applewood pellets infuse just enough sweetness to complement the natural pork flavors.

I’ve perfected this technique through years of competition smoking, ensuring juicy results every time. The key is maintaining a consistent 225°F temperature and letting the smoke do the work.

Ingredients for Green Mountain Grill Pork Tenderloin

Transform pork tenderloin with applewood smoke and a bold dry rub. Simple ingredients, competition-worthy results.

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The pork tenderloin quality is paramount. Look for bright pink color with minimal fat—avoid anything grayish or with an off odor. I source mine from Costco (consistent quality) or Whole Foods for organic options. The applewood pellets should be 100% hardwood—no fillers or binders. Traeger and Lumberjack brands are reliable. Trim the silver skin yourself for even seasoning penetration.

No applewood? Cherry or hickory pellets work well (hickory adds bolder smoke). Brown sugar can be swapped for honey or maple syrup in the rub. If you lack fresh rosemary, dried at one-third the amount suffices. The Dijon mustard isn’t just for flavor—it helps the rub adhere. Out of apple cider vinegar? White vinegar in a pinch, though the flavor profile shifts slightly.

Rub the tenderloin up to 12 hours ahead—flavor deepens with time. Smoked pork keeps 4-5 days refrigerated, or freeze for 3 months. Always rest meat 10-15 minutes post-smoke to redistribute juices. Leftovers make killer sandwiches.

Step-by-Step Instructions for Applewood Smoked Pork Tenderloin

Master these steps for perfectly tender, smoke-kissed pork with a caramelized crust.

Step 1: Prepare the Wet Rub

In a small bowl, whisk together the 2 tbsp Olive Oil, 1 tbsp Apple Cider Vinegar, 1 tbsp Dijon Mustard, 2 tbsp Brown Sugar, 1.5 tsp Kosher Salt, 1 tsp Coarse Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 1 tsp Smoked Paprika until fully combined. The mixture should be thick but pourable.

This wet rub serves multiple purposes: the vinegar tenderizes the meat, the mustard helps the rub adhere, and the brown sugar will caramelize during cooking. The spices create a complex flavor base that complements the applewood smoke beautifully.

Finely chop the 2 tbsp Fresh Rosemary and stir it into the rub mixture. The aromatic oils in fresh rosemary will infuse the pork with a piney brightness that cuts through the richness of the meat.

Step 2: Season and Rest the Pork

Pat the 2 lb Pork Tenderloin completely dry with paper towels. This ensures the rub adheres properly and promotes even browning. Trim any remaining silver skin if not already removed—this tough membrane doesn’t soften during cooking.

Rub the spice mixture all over the pork tenderloin, pressing it into the meat to create a uniform coating. The tenderloin should be completely covered with a visible layer of the paste. Place the seasoned pork on a wire rack set over a plate to catch any drips.

Let the pork rest at room temperature for 30 minutes. This allows the salt to begin penetrating the meat and the rub to form a tacky surface that will develop a beautiful bark during smoking. Don’t skip this step—cold meat seizes up when it hits the heat, cooking unevenly.

Step 3: Set Up the Grill and Smoke

Fill your Green Mountain Grill’s hopper with the 2 cups Applewood Pellets. Preheat the grill to 225°F using the smoke setting. Applewood provides a mild, sweet smoke that pairs perfectly with pork without overpowering it.

Once the grill reaches temperature and you see thin blue smoke (not thick white smoke), place the pork tenderloin directly on the grates. Position it so it’s not touching any other meat or the grill walls. Close the lid and maintain the temperature between 225-250°F throughout cooking.

Smoke the pork for 1.5-2 hours or until the internal temperature reaches 145°F in the thickest part. Unlike larger cuts, pork tenderloin cooks relatively quickly and can dry out if overcooked. Use a meat thermometer for accuracy—visual cues alone aren’t reliable for this lean cut.

Step 4: Rest and Serve

When the pork reaches 145°F, remove it from the grill and transfer to a cutting board. Tent loosely with foil and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.

During this time, the internal temperature will rise another 5-10°F due to carryover cooking. Don’t be alarmed—this is normal and actually helps achieve the perfect doneness. The pork should be just slightly pink in the center when properly cooked.

Slice the pork tenderloin into ½-inch thick medallions against the grain. Each serving should have a beautiful smoke ring just beneath the surface and a glossy, caramelized crust from the brown sugar in the rub. Serve immediately while hot.

Wine and Beer Pairings for This Recipe

Crisp White Wines

I always reach for a dry Riesling with smoked pork tenderloin—the bright acidity cuts through the richness while complementing the applewood sweetness. A New York Finger Lakes Riesling offers the perfect balance of citrus and mineral notes. 🍷

Medium-Bodied Reds

For red wine lovers, a Pinot Noir from Oregon’s Willamette Valley delivers earthy berry flavors that harmonize with the smoke. The 2019 Domaine Serene is my go-to for special occasions. Serve slightly chilled at 60°F.

Craft Beer Options

A Belgian-style blonde ale like Ommegang’s Witte provides citrusy coriander notes that elevate the rosemary in your rub. The effervescence cleanses your palate between bites of the juicy pork.

Dark Beer Pairings

Surprisingly, a dry Irish stout works beautifully—the roasted barley flavors complement the smoked paprika. I prefer Guinness Foreign Extra for its extra depth. The carbonation helps cut through the meat’s natural fats.

Cider Alternatives

For a non-grape option, try a dry apple cider from local orchards. The apple notes echo the wood smoke while the acidity balances the brown sugar caramelization. I like Downeast’s Unfiltered for its crisp finish.

Temperature Tip

Frequently Asked Questions