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Woodfire Smoked Pork Tenderloin

Woodfire Pork Tenderloin

Woodfire Pork Tenderloin delivers incredible tenderness by injecting a seasoned butter mixture deep into the meat before smoking. Finished with a light crust and perfect internal temp, it is juicy, flavorful, and easy to slice for a clean, satisfying bite.
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Course: Main Course
Cuisine: American
Keyword: ninja woodfire
Prep Time: 30 minutes
Cook Time: 2 hours
Marinating: 2 hours
Calories: 2532kcal
Author: Dad

Equipment

  • Ninja Woodfire or other Smoker
  • Knife
  • Butcher's twine
  • Mixing bowl
  • Injector
  • Temperature Probe
  • Elevated Rack

Ingredients

  • 3 LBS Pork Tenderloins 2 1.5lb Tenderloins
  • 1 tablespoon Diamond Crystal Kosher Salt Estimated (get a light coating)
  • 1 tablespoon Granulated Onion Estimated (get a light coating)
  • 1 tablespoon Granulated Garlic Estimated (get a light coating)
  • 1 tablespoon Umami Mushroom Powder Estimated (get a light coating)
  • 1 tablespoon Smoked Paprika Estimated (get a light coating)
  • 1 tablespoon Black Pepper Estimated (get a light coating)

Injection

  • ½ Cup Unsalted Butter 1 Stick
  • 1 teaspoon Additional Salt
  • 1 teaspoon Umami Mushroom Powder
  • ¼ teaspoon Ginger Estimated (get a light coating)

Instructions

  • Prep And Season The Pork
  • Tie the pork tenderloins together into one thicker roast. Trim off any visible silver skin. Season the inside with Diamond Crystal kosher salt, then add granulated onion, granulated garlic, umami mushroom powder, a small amount of ginger, and smoked paprika. Tie the pork together tightly using butcher’s twine, then season the outside with the same ingredients, adding black pepper.
  • Make And Inject The Butter Mixture
  • Melt a full stick of unsalted butter and add a pinch of salt, about a teaspoon of umami mushroom powder, and about a quarter teaspoon of ginger. Use an injector to inject the mixture throughout the pork tenderloin.
  • Let it Marinate
  • Place the pork in the refrigerator for at least 1 to 2 hours, or overnight for best results. 
  • Smoke The Pork
  • Fill the pellet hopper on the Woodfire with smoke and pecan pellets and give it the “Dad Shake.” Place the pork on an elevated rack in the Ninja Woodfire. Cold smoke for 20 minutes. Insert a temperature probe into the center of the meat and continue cooking at a low temperature setting around 200°F (93°C), noting it cooks hotter similar to about 250°F (121°C)in a conventional smoker. Cook until the internal temperature approaches 135°F (57°C).
  • Finish And Broil
  • Once the pork reaches around 135°F (57°C), check the crust. If needed, switch to broil for about 2 to 3 minutes to develop additional color. The pork should finish around 140°F (60°C) before resting.
  • Rest And Slice
  • Remove the pork and let it rest for about 15 to 20 minutes until it reaches a final temperature around 145°F (63°C). Remove the twine, slice down the middle, and serve.

Video

Nutrition

Calories: 2532kcal | Carbohydrates: 19g | Protein: 286g | Fat: 141g | Saturated Fat: 75g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 4g | Cholesterol: 1129mg | Sodium: 7712mg | Potassium: 5782mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6344IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 16mg
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