Pork tenderloin is one of the most tender, underrated cuts on the pig—but it can easily turn bland if you don’t treat it right. This braided preparation locks in seasoning from the inside out, giving you a juicy, flavorful pork loin with a show-stopping presentation. It’s simple, stunning, and anything but boring.
Braided Pork Tenderloin
Pork tenderloin doesn’t always get the respect it deserves. While it’s naturally tender, it’s also very lean—so it needs seasoning and a smart cooking method to really shine. That’s where the braid comes in. By slicing and weaving the pork into a thick, even braid, we expose more surface area for rubs and sauces to cling to. It also cooks evenly and looks incredible once it hits the table.
Whether you’re new to BBQ or a pitmaster looking to spice things up, this recipe brings bold flavor and next-level style.
How to Make Braided Pork Tenderloin
Preparation
Start by setting your smoker to 300°F. While it comes up to temp, remove your pork tenderloins from the packaging and pat them dry with paper towels. Take one tenderloin and, using a sharp knife, cut it lengthwise into three even strips—starting about 1 inch from the tip so the strips stay connected at the end. Think of it like creating tentacles that all share a single base. Repeat this same cut with the second tenderloin.
Now it’s time to build flavor. Coat each tenderloin with a light layer of Motley Mustard as a binder. Then season liberally with Yonedas Red Seasoning, making sure to coat all sides and in between the strips.
To braid the pork, begin by crossing the left strip over the center, then the right over the new center—just like braiding hair. Continue this pattern until the entire tenderloin is braided, then tuck the ends under slightly to keep it tight. Pro tip: if your first braid looks rough, re-do it—you’ll get better fast!
Smoking the Pork
Once braided and seasoned, place the pork tenderloins directly onto the smoker grates. Close the lid and let them cook for 30–40 minutes, or until they reach an internal temperature of 140°F. Since the braiding exposes more of the inside, you’ll want to cook these a little higher than you would with a whole tenderloin.
When the loins reach temp, brush them with more Motley Mustard to glaze and let the sauce set for 3–5 minutes on the smoker before pulling them off.
Resting and Serving
Once off the smoker, let your braided loins rest for 5 minutes. This keeps them juicy and lets the sauce finish setting. For the best visual presentation, serve the tenderloins whole—unsliced—on a cutting board or platter. The braid holds beautifully until sliced, and the internal seasoning shines through every bite. Want to take it up a notch? Give it a final sprinkle of Yonedas White Seasoning before serving. And don’t forget an extra bowl of Motley Mustard on the side for dipping.
Best Beer to Pair With Braided Pork Tenderloin
Amber Ale
Its toasty malt backbone pairs perfectly with pork’s mild richness and the tang from the mustard.
Pilsner
Clean, crisp, and refreshing—great for cutting through the savory rub and highlighting the mustard glaze.
Wheat Beer
Light and citrusy with a smooth finish, wheat beers balance the richness of the pork without overpowering the flavors.
Braided Pork Tenderloin
Ingredients
- 2 each Pork Tenderloins
- ¼ cup Yonedas Red Seasoning
- ¼ cup Motley Que Motley Mustard
- 2 tbsp Yonedas White Seasoning
Instructions
- Preheat smoker to 300°F
- Cut each tenderloin into three long strips, leaving one end intact
- Coat with Motley Mustard and Yonedas Red Seasoning
- Braid each tenderloin tightly and tuck the ends
- Smoke directly on grill grates until internal temp hits 140°F (30–40 minutes)
- Brush with Motley Mustard glaze and let it set
- Rest 5 minutes, serve whole, and enjoy with extra sauce