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Ninja Woodfire Outdoor Grill Smoked Pork Tenderloin with Mezcal BBQ Sauce in a slate plate.

Ninja Woodfire Outdoor Grill Smoked Pork Tenderloin with Mezcal BBQ Sauce

Chef Jenn
Easy, tender, juicy and delicious, this spice-rubbed Ninja Woodfire Outdoor Grill Smoked Pork Tenderloin with Mezcal BBQ Sauce is so good, you'll want seconds and thirds!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 416 kcal

Ingredients
  

  • 2 pork tenderloins silver skin removed
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon chipotle powder

for the sauce:

  • ½ cup ketchup
  • ½ cup lager or ale
  • ¼ cup mezcal
  • 2 tablespoons cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle powder
  • a few grounds of black pepper

Instructions
 

  • Preheat the Ninja Woodfire Outdoor Grill to 250°F on the Smoke setting, and load the hopper with applewood pellets.
  • Prepare the pork tenderloins by patting them dry with paper towels and removing any silver skin.
  • 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.
  • Rub the spice mixture all over the pork tenderloins, ensuring they are evenly coated.
  • 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.
  • 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.
  • Simmer the sauce over medium heat for 15-20 minutes, stirring occasionally, until it thickens and reduces to about 1 cup of sauce.
  • Remove the pork tenderloins from the grill and let them rest for 10 minutes.
  • Slice the pork tenderloins and serve with the Mezcal BBQ sauce on the side or drizzled over the top.

Notes

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.

Nutrition

Serving: 6ouncesCalories: 416kcalCarbohydrates: 15gProtein: 126gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 393mgSodium: 917mgPotassium: 2587mgFiber: 2gSugar: 9gVitamin A: 2340IUVitamin C: 1mgCalcium: 65mgIron: 7mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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