Ninja Woodfire Outdoor Grill Smoked Pork Tenderloin with Mezcal BBQ Sauce

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Smoked pork tenderloin is so amazingly easy and delish, and when you pair it with this standout BBQ sauce, it’s a flavor home run! Ninja Woodfire Grill Smoked Pork Tenderloin with Mezcal BBQ Sauce is so good, you’ll want to make it again and again!

The Ninja Woodfire Outdoor Grill is the perfect appliance for cooking pork tenderloin. It’s a quick cook so it gets a kiss of smoke, and when done right, it is juicy, delicious, and packed with flavor.

The mezcal BBQ sauce is one of my favorites. It’s sweet, tangy, and spicy all at once, and with such amazing flavor, it’s the perfect accompaniment to the pork tenderloin. 

This recipe calls for my favorite pork rub, but you can use your own rub. And, it gets a kiss of smoke so load up the hopper with your favorite pellets. I love pairing pork with applewood pellets, but this is such a quick cook that any pellet flavor will work fine.

Ingredients

• Pork tenderloins – Silver skin removed.
• Dark brown sugar
• Paprika
• Chili powder
• Smoked paprika
• Garlic powder
• Onion powder
• Dried thyme
• Salt
• Ground black pepper
• Chipotle pepper

For the sauce:

• Ketchup
• Lager or ale
• Orange juice or pineapple juice
• Mezcal
• Cider vinegar
• Garlic powder
• Onion powder
• Chipotle powder
• Black pepper

How To Make Ninja Woodfire Outdoor Grill Smoked Pork Tenderloin with Mezcal BBQ Sauce

1. Preheat the Ninja Woodfire Outdoor Grill to 250°F on the Smoke setting, and load the hopper with applewood pellets. 
2. Prepare the pork tenderloins by patting them dry with paper towels and removing any silver skin.
3. Combine the dark brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and chipotle pepper in a small bowl.
4. Rub the spice mixture all over the pork tenderloins, ensuring they are evenly coated.
5. Place the pork tenderloins on the grill and smoke with the lid closed for about 20 minutes or until the internal temperature reaches 145°F.
6. While the pork is smoking, prepare the Mezcal BBQ sauce. Combine the ketchup, lager or ale, orange juice or pineapple juice, mezcal, cider vinegar, garlic powder, onion powder, chipotle powder, and black pepper in a saucepan.
7. Simmer the sauce over medium heat for 15-20 minutes, stirring occasionally, until it thickens and reduces to about 1 cup of sauce.
8. Remove the pork tenderloins from the grill and let them rest for 10 minutes.
9. Slice the pork tenderloins and serve with the Mezcal BBQ sauce on the side or drizzled over the top.

Step-By-Step Process

Chef Jenn’s Tips

• Temper the meat before cooking for a more even smoke. This means to let it come to room temperature on the counter for about 1 hour before smoking.
• Use a meat thermometer to ensure the pork reaches 145-F which will give you perfectly cooked pork tenderloin.
• Let the pork rest before slicing to retain its juices.

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Make It A Meal

Pair this smoked pork tenderloin with some classic BBQ sides like coleslaw, baked beans, and cornbread. For a lighter option, serve it with a fresh green salad and grilled vegetables. This dish also goes well with roasted potatoes or a hearty grain salad.

Storage

Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. For longer storage, slice the pork and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven or in the microwave until heated through.