Eightyrecipes
Ninja Woodfire Pork Tenderloin
Juicy smoked pork tenderloin with a smoky paprika rub, cooked in Smoke mode on the Ninja Woodfire and finished with a sticky BBQ glaze.
Ingredients
- 1 pork tenderloin (450 to 550 g)
- 1 tablespoon oil any cooking oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- BBQ sauce for brushing at the end
Instructions
- Preheat the Ninja Woodfire Grill to Smoke mode at 190°C (375°F).
- Pat the pork tenderloin dry with kitchen roll.
- Rub the tenderloin all over with the oil.
- Mix the smoked paprika, garlic powder, onion powder, dried thyme, salt and black pepper.
- Coat the tenderloin evenly with the seasoning.
- Place the tenderloin directly on the grill plates once preheated.
- Smoke at 190°C (375°F) for 19 minutes.
- Check that the internal temperature reaches 63 to 68°C (145 to 155°F).
- Brush lightly with BBQ sauce and warm for 1 minute.
- Rest for 5 minutes before slicing.
Notes
Nutrition values are an estimate. Cooking time depends on the thickness of the tenderloin, so always check with a thermometer: pork is safe at 145°F (63°C). Trim the silver skin before seasoning. For more colour, switch to Grill mode for 1 to 2 minutes at the end. Leftovers keep 3 to 4 days in the fridge or 2 months in the freezer.
Nutrition
Nutrition is an estimate, calculated automatically.
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