Maple Mustard Summer Pork Tenderloin

 We don't eat pork tenderloin often because we tend to sell out of them so fast that there are never any left for us to eat! Well this recipe can also be used for a Pork Boneless Loin Roast or even Pork Chops if the Pork Tenderloin is not an option. I would just say if making pork chops, only smoke for 30 mins before cranking the grill up to 400 degrees.

Here is the Pork tenderloin marinade- amounts are for two whole pork tenderloins. 

Mustard maple glaze – Mix together 1/3 cup mustard (my fave is the spicy brown mustard from Primal Kitchen) with 3 tablespoons maple syrup , 2 tablespoons coco aminos, 2 cloves minced garlic, 2 teaspoons thyme, and salt and pepper to taste.
Mix all ingredients together in a ziploc baggie with your tenderloins. Marinate for at least 2 hrs before throwing on the grill. 

To Cook
 Smoke for an hour at 150 degrees, then crank the grill up to 400 and grill until internal temp reaches 145 degrees.
Serve with these crispy fingerling potatoes and a fresh garden salad for the perfect trio!