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November 18, 2022
In this episode, I’m cooking a holiday Pork Tenderloin. I’m using a simple recipe with just a few ingredients and whipping up the cranberry topping by hand. This dish would be a great way to feed a big crowd during the holiday without too much effort.
Some people automatically go for ham or turkey during the holiday, and don’t get me wrong, those are great options. But, if you want something a little different this year, why not try my Pork Tenderloin recipe? Follow along to learn how easy it is to make.
I made a trip to the grocery story to pick up all the stuff I needed to make this recipe. Pretty much any of the bigger grocers carry what I needed.
I cooked this up on my Outlaw Patio Smoker with Royal Oak Lump Charcoal and ARP Pecan Wood.
I recently posted a video of me making this recipe on my Youtube channel if you want to follow along. Here we go!
I cranked my smoker up to heat to between 275-300 degrees F.
Cutting the big boy out of its pack, I cut it in half and laid it on a pan. I decided not to trim any fat off of it, not even off the bottom.
Olive oil works great as a binder. I drizzled a good bit of it on both pieces of pork tenderloin and rubbed it in with my hand.
First up is my Simple Citrus Rub. I shook a good coat all over both pieces of pork loin, front, back, and all sides. This rub is a good base coat that will give the pork a delicious flavor. Next, I sprinkled some of my Honey Chipotle Rub all over the pork to add another level to the seasoning with a little bit of heat. It goes great with the Simple Citrus Rub and will really make the pork full of flavor.
Once the Outlaw Patio Smoker was preheated and my pork was seasoned and had sweated a little, I took it over to the grill and laid both pieces directly on the grates, closed the lid, and let the smoker work its magic.
While the pork cooked, I mixed up my cranberry-orange glaze I was going to use on top of the meat. I added cranberries, orange juice, apple cider vinegar, and orange marmalade to a small saucepan and roasted it down, stirring occasionally.
One piece of my pork loin was a little bigger than the other, so I removed the smaller piece after about an hour, once it hit about 140 degrees F. I let the bigger piece cook about 10 more minutes until it hit the same temp, then I pulled it off, too. The pork loin was a beautiful color and smelled amazing.
I left both pieces laying on a pan for about 15 minutes to let the juices absorb back into the meat.
Using a sharp knife, I sliced about ½ inch to ¾ inch thick pieces. It sliced like butter, which told me it was going to be really tender. I moved the pork over to a serving platter.
For the finishing touch, I drizzled the cranberry-orange glaze over the platter of pork to create a beautiful, festive display.
I got me a piece, making sure I had some glaze on it, and took a big bite. Yum! The pork was not only colorful and fragrant, it burst with flavor. It was tender, juicy, with just the right amount of sweetness and heat. The glaze set it off beautifully.
This recipe is proof you can dress up a pork loin for the holidays, and it can be a stunning centerpiece for your meal.
Most people want a piece or two with mashed potatoes, corn, green beans, and sweet potato casserole.
Leftovers are great on sandwiches for 2-3 days if you wrap them in aluminum foil or put them in an airtight container and store them in the fridge.
Outlaw Patio Smoker
Royal Oak Lump Charcoal
ARP Pecan Wood
Olive oil bottle
• Pork Loin
Olive Oil or binder of your choice
Heath Riles BBQ Simple Citrus Rub
Heath Riles BBQ Honey Chipotle Rub
• 1/2 cup of Orange Juice
1/2 jar of Orange Marmalade
7 oz of Whole Cranberries
1/4 cup of Apple Cider Vinegar
Get smoker up to temperature, 275º-300º.
We chose to cut our loin in half for a faster cook.
Coat loin in binder, we used Olive Oil.
Season loin with Heath Riles BBQ Simple Citrus Rub and then Heath Riles BBQ Honey Chipotle Rub.
Place loin on cooker and allow to reach an internal temperature of 140º. Remove from cooker and allow it to rest.
For cranberry topping, cook all ingredients down over medium high heat until a glaze consistency is reached.
December 05, 2022