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This comforting recipe is made with a five-spice rubbed pork tenderloin smoked and grilled over apple wood and paired with smoked fruit and peppers for a blend of flavors that are begging to be devoured. This meal is the perfect fall recipe for when you have company and want to really impress. But don't worry, it's easy enough with step by step instructions and tips that anyone can master it.
This recipe was originally published on GrillingGrandma.com
Ingredients
For the Pork:
- 2 (1 pound) pork tenderloins
- 1 tablespoon Jack Daniel’s® Pork Rub
- 1 tablespoon Jack Daniel’s® Steak Seasoning
- 1 tablespoon Chinese Five Spice Blend
- 1 tablespoon light or dark Brown Sugar
- 1 tablespoon canola oil
For the Grill:
- 2 cups dry Western Apple BBQ Smoking Chips
- 2 Western BBQ Maple Planks, soaked in water for 30 minutes
- 1 tablespoon canola oil
- 1 poblano pepper
For the Glaze:
- 1/4 cup pure maple syrup
- 1 tablespoon fresh lime juice, or to taste
- 1/2 tablespoon sriracha hot sauce, or to taste
For the Topping:
- 1 gala apple, or firm red apple
- 1 green apple
- 2 cups red seedless grapes
- 4 rosemary sprigs for garnish
- 1/2 tablespoon canola oil
- Perforated grill pan or rack and a rimmed grill pan
Instructions
To Prepare Pork:
- Remove and discard silver skin from both pork tenderloins.
- On a sheet of wax paper or plastic cutting board, mix pork rub, steak seasoning, Chinese Five Spice, and brown sugar.
- Spread out the seasoning blend, and roll both pork tenderloins in the seasoning until thoroughly coated.
- Drizzle with seasoned pork tenderloin with canola oil, and set aside for 30 minutes.
- Soak maple planks as the pork sits out for 30 minutes.
- Loosely fill a smoked box with Western Apple BBQ Smoking Chips, adjusting the amount of chips so to not overfill.
- Set the smoker box on the hottest part of the grill, and close grill lid.
- Heat the gas grill to 450°F degrees. Meanwhile, prepare fruit and glaze.
- In 10 minutes, open the grill lid, and check to see if the smoking chips are smoking. If chips are smoking, precede to searing the pork. If smoking chips are not smoking, close lid and check on the smoke progress in 4-5 minutes. Once a steady stream of smoke can be seen from the smoker box, move it to the cooler side of the grill.
- Note: The poblano pepper can be charred as the grill heats up. Once the poblano pepper is charred on both sides transfer to a cutting board and cover to steam a few minutes. Scrape charred skin off the pepper, with a knife, and remove stem and seeds. Chop pepper into small pieces. Set aside.
To Prepare Fruit:
- Cut apples into eighths and set on a sheet of wax paper. Wash whole grapes, pat dry, and add to apples.
- Drizzle fruit with canola oil, and place on a large grill pan that has been coated with cooking spray. Set aside.
- In a small bowl, whisk maple syrup, lime juice, and sriracha. Reserve2 tablespoons to drizzle, as directed, at serving time. The remaining glaze is for brushing on the pork tenderloin while cooking.
- Place maple plank on hottest side of grill for 1-2 minutes, on each side, then move to indirect or coolest heat.
- Place the prepared apples and grapes pan onto the grill. Stir fruit every 4 minutes until apples are just slightly soft but not cook through. If desired, place apples directly on grill grate for grillmarks.
- Meanwhile, place pork tenderloins on a 450°F grill, about 2 minutes on each (all) sides.
- After pork has browned on all sides, brush with Maple, Sriracha and Lime Glaze. Transfer pork tenderloins to the hot prepared planks. Place planks over indirect heat or a cooler spot on the grill.
- Lower the grill temperature to 400°F degrees.
- Close the lid and cook until pork has reached an internal temperature of 145°F, about 25 -30 minutes. The time the pork is on the plank is dependent on how long it takes to brown the pork. The time will vary so be sure to check the internal temperature of the pork after 20 minutes. Brush the pork with the glaze at least one time while it cooks on the plank.
- Transfer the pork tenderloin to a cutting board, and brush with glaze. Allow meat to set for 7 minutes before slicing.
- Slice a cup of roasted grapes into halves. Toss sliced grapes, whole grapes, grilled apples, and chopped charred poblanos with 1 tablespoon Maple, Sriracha and Lime Glaze.
- Scatter half of the glazed fruit to a large serving platter.. Top with sliced pork tenderloin, and drizzle with 1 tablespoon of glaze. Scatter remaining glazed fruit over pork tenderloin.
- Garnish with rosemary sprigs.
Notes
Leftover Pork tenderloin is tasty on tacos, salads, scrambled eggs, meat pies, and simply
reheated
Use a plastic cutting board to prepare the pork that can be sanitized in the dishwasher
Apple Smoked Five Spice Pork Tenderloins with Apples, Grapes, and Poblanos may look fancy
but it is a quick and easy weeknight recipe that can be made in under 1-hour
Cover charred pepper with a skillet lid, clean dish bowl, paper bag, or foil
Serves: 6
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