![smoked pork tenderloin with salad](http://bradleysmokers.no/cdn/shop/articles/Pork-Tenderloin-3-1-scaled_4dacc425-a855-4262-8881-3e3f8b01098c.jpg?v=1694091341&width=1500)
Smoked Sage Pork Tenderloin Recipe
A combination of fresh and dried herbs makes the best seasoning for this Smoked Pork Tenderloin recipe. You may use Whiskey Oak wood, but our Premium Sage bisquettes will be a perfect match.
Ingredients
1 Pork tenderloin
For Marinade:
½ Cup water
½ Cup apple cider vinegar
¼ Cup maple syrup
1 Tbsp kosher salt
1 Tsp black pepper
2 Cloves garlic, minced
2 Tsp dried sage
1 Tsp dried rosemary
1 Tsp dried parsley
1 Tsp dried basil
Bradley Flavor Bisquettes – Premium Sage or Whiskey Oak
Preparation
Whisk together the ingredients for the marinade.
Submerge tenderloin in the marinade and marinate overnight.
Preheat the smoker to 225°F.
Remove tenderloin from the marinade and smoke for 2.5 – 3 hours until an internal temperature of 150°F is reached. Let the tenderloin rest for 30 minutes before slicing and serving.
Recipe by: Lena Clayton
Sage
Wood
![Sage Bisquettes for Bradley Smokers](http://bradleysmokers.no/cdn/shop/files/48-Bisquette-Box-Sage_75bc3aea-167d-46a0-b3db-cd2ba67cc8c6.png?v=1693468922&width=533)
An aroma that includes hints of lemon, mint and woodsy notes. Lamb, pork, poultry and cured meats are enhanced by the flavours of sage and maple bisquettes.
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