Smoked Pork Tenderloin with White-Bean Mash

How to Make Smoked Pork Tenderloin with White-Bean Mash

1. 1

   Step 1: Brine the tenderloins

   In a large container, dissolve the kosher salt and brown sugar in the cold water. Add 3 garlic cloves (reserve 1 for the mash) and 2 rosemary sprigs, then submerge the pork tenderloins. Refrigerate for 1½–3 hours (2 hours is a good balance for tenderloins ~1 lb each) — this adds juiciness without over-salting. Remove from brine, pat dry thoroughly and let sit 20 minutes at room temperature before smoking.

   For this step

   • 2 eachPork tenderloins
   • 1/2 cupKosher salt (for brine)
   • 1/4 cupBrown sugar (for brine)
   • 6 cupsCold water (for brine)
   • 4 clovesGarlic cloves
   
2. 2

   Step 2: Make the protein-forward white‑bean mash (make-ahead)

   Reserve 1 garlic clove and 1 small rosemary sprig before brining and finely chop the rosemary. In a skillet over medium heat, warm 1 tbsp olive oil and gently sauté the garlic for 30–45 seconds until fragrant. Add the drained white beans and warm through, then transfer to a bowl and mash to a coarse puree. Stir in the Greek yogurt, remaining 1 tbsp olive oil, chopped rosemary and freshly ground black pepper to taste; chill for up to 3 days or refrigerate while you smoke the pork. Reheat gently on the stovetop with a splash of water or olive oil if serving warm.

   For this step

   • 2 15-oz canCanned white beans (cannellini or navy), drained
   • 1/2 cupGreek yogurt (plain)
   • 2 tbspOlive oil
   • 1 tspBlack pepper (freshly ground)
   
3. 3

   Step 3: Smoke the tenderloins

   Preheat your pellet or charcoal smoker to 225–250°F (107–121°C). Lightly oil the tenderloins and season with a little fresh pepper (they’re already brined). Place on the smoker and cook until the internal temperature reaches about 125°F (52°C), roughly 35–50 minutes depending on thickness — use an instant-read probe for best results. This low-and-slow smoke builds flavor without overcooking the lean meat.
   
4. 4

   Step 4: Finish with a high‑heat sear

   Heat a cast-iron skillet over high heat with a thin film of oil or prepare very hot grill grates. Sear the smoked tenderloins 1–2 minutes per side until well-browned, while monitoring temperature; finish until the internal temperature registers 145°F (63°C). The quick sear gives a caramelized crust while bringing the centre to the safe, juicy doneness recommended for pork.
   
5. 5

   Step 5: Rest and slice

   Tent the tenderloins and rest for 8–10 minutes so juices redistribute (carryover will bring the temperature up slightly). Slice into medallions about 1/2-inch thick and arrange over a generous scoop of white‑bean mash. Drizzle with a little olive oil and garnish with a rosemary sprig.
6. 6

   Step 6: Make-ahead and serving notes

   The white‑bean mash can be made up to 3 days ahead and reheats gently on the stovetop or in the microwave with a splash of water or olive oil. Leftover sliced tenderloin reheats nicely in a hot skillet for 1–2 minutes per side or is delicious chilled in sandwiches or salads.
   

1. In a large container, dissolve the kosher salt and brown sugar in the cold water. Add 3 garlic cloves (reserve 1 for the mash) and 2 rosemary sprigs, then submerge the pork tenderloins. Refrigerate for 1½–3 hours (2 hours is a good balance for tenderloins ~1 lb each) — this adds juiciness without over-salting. Remove from brine, pat dry thoroughly and let sit 20 minutes at room temperature before smoking.
2. Reserve 1 garlic clove and 1 small rosemary sprig before brining and finely chop the rosemary. In a skillet over medium heat, warm 1 tbsp olive oil and gently sauté the garlic for 30–45 seconds until fragrant. Add the drained white beans and warm through, then transfer to a bowl and mash to a coarse puree. Stir in the Greek yogurt, remaining 1 tbsp olive oil, chopped rosemary and freshly ground black pepper to taste; chill for up to 3 days or refrigerate while you smoke the pork. Reheat gently on the stovetop with a splash of water or olive oil if serving warm.
3. Preheat your pellet or charcoal smoker to 225–250°F (107–121°C). Lightly oil the tenderloins and season with a little fresh pepper (they’re already brined). Place on the smoker and cook until the internal temperature reaches about 125°F (52°C), roughly 35–50 minutes depending on thickness — use an instant-read probe for best results. This low-and-slow smoke builds flavor without overcooking the lean meat.
4. Heat a cast-iron skillet over high heat with a thin film of oil or prepare very hot grill grates. Sear the smoked tenderloins 1–2 minutes per side until well-browned, while monitoring temperature; finish until the internal temperature registers 145°F (63°C). The quick sear gives a caramelized crust while bringing the centre to the safe, juicy doneness recommended for pork.
5. Tent the tenderloins and rest for 8–10 minutes so juices redistribute (carryover will bring the temperature up slightly). Slice into medallions about 1/2-inch thick and arrange over a generous scoop of white‑bean mash. Drizzle with a little olive oil and garnish with a rosemary sprig.
6. The white‑bean mash can be made up to 3 days ahead and reheats gently on the stovetop or in the microwave with a splash of water or olive oil. Leftover sliced tenderloin reheats nicely in a hot skillet for 1–2 minutes per side or is delicious chilled in sandwiches or salads.