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18d • General discussion
Maple–Mustard Pork Tenderloin
Here’s the full recipe for the juiciest pork tenderloin I’ve ever made.
I had to share it — it was way too good!
Injection, rub, controlled cooking, perfect glaze — everything is in here.
Ingredients (for 2 tenderloins)
Injection
- 1 tbsp maple syrup
- 1 tsp melted butter
- ½ tsp chicken Bovril diluted in 1 tbsp hot water
- 1 tsp rice vinegar
- 1 pinch of salt
- 1 drop of Colonel Mustard (optional, but magical)
Rub
- 90% BBQ Québec Texas rub
- 10% BBQ Québec Kansas rub
Glaze
- 2 parts maple syrup
- 1 part melted butter
- 1 tiny splash of rice vinegar
Preparation
1. Seasoning
- Pat the tenderloins dry.
- Light mustard binder (optional).
- Apply the 90% Texas + 10% Kansas rub mix.
2. Injection (10–20 minutes before cooking)
- 8–10 injection points per tenderloin
- 1–2 ml each
- Always inject along the direction of the muscle
Cooking
Setup
- 300–325 °F indirect heat
- Probe in one of the tenderloins
Cooking steps
- Place the tenderloins on the indirect side.
- Let them climb to 115–120 °F internal.
- (Optional) Light spritz of water or apple juice.
- At 135 °F internal, apply the first thin layer of glaze.
- Close the BBQ and let it set for 2–3 minutes.
- Let the temp climb gently to 140–142 °F internal.
- Remove immediately and rest for 10 minutes.
Maple–Mustard Sauce (for glazing + serving)
- 4 tbsp maple syrup
- 1 tbsp mustard (Dijon or whole grain)
- 2 tbsp butter
- ½ cup chicken broth
- 1 tsp rice vinegar
- Pepper
Method
Simmer and reduce 3–5 minutes until it lightly coats a spoon.
Adjust with a touch of broth (thinner) or vinegar (brighter) as needed.
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Final Result
- Exceptional juiciness
- Perfect rosy center
- Controlled maple flavor
- Shiny, clean glaze
- Ultra-tender texture
- Honestly: one of the best pork tenderloins I’ve ever made!
Thanks to the community — this recipe deserves to be tried.
If you have any questions, I’m here!
And thanks to ChatJPT for the live guidance ✌️🔥
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Maple–Mustard Pork Tenderloin
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