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  • Cooking Inspiration
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    • Explore BBQ
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  • Beef
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  • Cooking Inspiration
    • Recipes
    • Explore BBQ
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Recipes BBQ Inspired smoked Korean pork tenderloin with pineapple
smoked Korean pork tenderloin with pineapple

smoked Korean pork tenderloin with pineapple

Difficulty Rating: difficulty rating

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serving size: 5
prep time: 45 minutes
cook time: 45 minutes
cut: pork tenderloin
method: smoke

Give your next pork recipe a Korean twist, complete with grilled pineapples as a sweet and tangy side.

Ingredients

1 Chairman’s Reserve® Pork tenderloin
Big Poppa’s We Rub You Original Korean Marinade (or make your own with ingredients below)
Big Poppa’s Sweet Money Championship Rub
Pineapple Slices

Korean marinade
3 tablespoons kosher salt
1 tablespoon brown sugar
1 teaspoon black pepper
1 cup soy sauce
1 teaspoon sesame oil
1 teaspoon honey
½ teaspoon Tabasco Chipotle Sauce

smoked Korean pork tenderloin with pineapple

Directions

  1. Preheat smoker to 275ºF.
  2. Trim pork tenderloin as needed.
  3. Drain pineapple, set aside.
  4. Season tenderloin and pineapple with Sweet Money Championship rub.
  5. Place the pork in a zip bag with 12 oz of Korean marinade and place in fridge for 20 minutes. Reserve another 4 oz of marinade on the side for basting at the end.
  6. Remove pork from fridge/bag and place on smoker for 15 minutes.
  7. Turn over, and smoke for another 15 minutes. Continue smoking until internal temp. reads 140ºF.
  8. Grill the pineapples for 45 seconds, then turn 90º, and cook for another 45 seconds. Flip and repeat. Pull pineapple and set aside.
  9. Pull pork from smoker when it reaches 140ºF internal temperature, rest for 5 minutes.
  10. Plate with pineapple, slice and serve.

Pro tip: Never use the marinade that had raw meat in it on cooked meat.

Pro tip: Cooking with medallions? Smoke over medium heat, turning the cuts after 2 to 3 minutes. Pull off heat when each cut of pork hits 145º F with a cooking thermometer, then let rest for about 10 to 15 minutes.

Recipe courtesy of pitmaster Sterling Ball.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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