Smoked Pork Tenderloin with Rosemary-Garlic Rub & Apple Slaw
Lean pork tenderloin rubbed with rosemary, garlic and a touch of brown sugar, smoked until tender and blushing pink, and served with a crunchy apple-cabbage slaw.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Pork tenderloin (2 small)
- 1 tbsp Extra-virgin olive oil
- 1 tbsp Brown sugar
- 1 tbsp Fresh rosemary, finely chopped
- 3 cloves Garlic, grated
- 1 tsp each Kosher salt and black pepper
- 2 cups Shredded green cabbage
- 1 Crisp apple, cut into matchsticks
- 1/4 cup Plain Greek yogurt
- 1 tbsp Apple cider vinegar
Directions
- Trim the silver skin from the pork. Mix the oil, brown sugar, rosemary, garlic, salt and pepper and rub it over the tenderloins.
- Smoke at 225°F with apple or hickory wood for 75 to 90 minutes, until the center reaches 145°F. Rest 5 minutes.
- Toss the cabbage and apple with the yogurt, vinegar and a pinch of salt.
- Slice the pork and serve with the slaw.
Calorie breakdown
Pork 180 · olive oil 30 · apple 24 · brown sugar 13 · cabbage 10 · yogurt 8 · herbs + spices 2
💡 Lighter tip: Want a crust? Sear the smoked tenderloins on a very hot grill for 1 minute per side before slicing.
Helpful for this recipe
Instant-read thermometerShop on Amazon →Apple wood chunksShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →