Pork tenderloin with a smoky, savory flavor is a delicious way to top a simple salad. Enjoy the richness of a steak house-style experience at home with this flavorful salad!
WHAT YOU'LL LOVE
- Injecting the tenderloin adds moisture from the inside out. Using a marinade injection before smoking means the pork stays juicy through the low-and-slow cook, rather than relying on surface seasoning alone.
- Mustard sauce does double duty. The same Chile Slinger sauce acts as a binder for the rub on the pork and gets whisked into the vinaigrette, tying the protein and salad together with one consistent flavor.
- A short rest locks in the injected juices. Letting the pork sit for five minutes after smoking gives the injected marinade time to settle before slicing, so it doesn't all run out onto the cutting board.
- The vinaigrette ratio is simple and repeatable. One part mustard sauce to two parts olive oil is an easy formula to remember and scale for future batches.
Simple Smoked Pork Tenderloin Salad
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
1
Prep Time
30 minutes
Cook Time
2 hours
Calories
665
Top a simple salad with this savory smoked pork tenderloin.
Ingredients
- 1 pork tenderloin
-
Smoke on Wheels Pork Marinade & Injection
-
Chile Slinger Fatalii Mustard Sauce (substitute)
-
House of Q BBQ Rub
- Baby Arugula (or greens of your choice)
- Red onions, sliced thin, roughly chopped
- Cherry tomatoes, sliced
-
Extra virgin olive oil
Directions
Preheat your Yoder Smokers YS640 to 225°F. Inject your pork tenderloin with Smoke on Wheels Pork Marinade & Injection. Dry the surface of the meat with a paper towel. Apple a thin layer of Chile Slinger Fatalii Mustard Sauce (substitute). On top of the mustard slather, season generously with House of Q BBQ Rub. Rest five minutes.
Smoke the tenderloin until the internal temperature reaches 145°F. Check the temperature with an instant read thermometer. The length of the cook depends on the size of the tenderloin. Plan for at least two hours of cook time. Remove pork from the cooker and rest 5 minutes. Combine the greens and veggies in a bowl. Whisk together one part Chile Slinger Fatalii Mustard Sauce (substitute) and two parts extra virgin olive oil. Drizzle your vinaigrette over the vegetables and toss to distribute the oil. Slice the pork thin and serve over the salad.
Recipe Note
Recipe FAQ
Why inject the pork tenderloin before smoking it?
Injecting the marinade directly into the meat adds moisture from the inside, which helps keep the tenderloin juicy through the smoke rather than relying only on surface seasoning.
Why use the mustard sauce both as a binder and in the vinaigrette?
Using the same sauce in both places ties the pork and the salad together with a consistent flavor thread, rather than introducing a completely separate dressing.
Why rest the pork for five minutes after smoking?
A short rest lets the injected juices redistribute through the meat, so less liquid runs out onto the cutting board once you start slicing.
What internal temperature should the tenderloin reach?
145°F, which matches USDA's minimum safe internal temperature for whole pork — this recipe gets that number right.
How many servings does this recipe actually make?
A whole pork tenderloin typically yields 3-4 servings at a 4 oz portion each, so plan for more than a single serving if you're using a standard-sized tenderloin.
How indoor-friendly is this recipe?
2 out of 5 — the salad assembly and vinaigrette are easy in any kitchen, but the low-and-slow smoke is central to the pork's flavor and isn't easily replicated indoors.
Recipe Highlights
Injecting before smoking: Adding marinade directly into the meat keeps the tenderloin moist throughout the low-and-slow cook.
Dual-purpose mustard sauce: Using the same sauce as a rub binder and a vinaigrette base creates a consistent flavor across the whole dish.
Resting before slicing: A short rest after smoking lets the injected juices settle back into the meat instead of spilling out when cut.
A simple, scalable vinaigrette ratio: The one-to-two mustard-to-oil formula is easy to remember and adjust for larger batches.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 665
- Carbs
- 15 grams
- Protein
- 90 grams
- Fat
- 26 grams
- Sodium
- 203 milligrams
