Ingredients
- 2 each pork tenderloins
- ¼ cup Yonedas Red Seasoning
- ¼ cup Motley Que Motley Mustard
- 2 tbsp Yonedas White Seasoning (optional, for finishing)
Instructions
1. Prepare the Tenderloins
- Preheat your smoker to 300°F.
- Remove pork tenderloins from packaging and pat dry with paper towels.
- Using a sharp knife, start 1 inch from the end of each tenderloin. Slice lengthwise into 3 long strips, leaving them attached at one end—like tentacles.
- Lightly coat the entire surface of each tenderloin with Motley Mustard to act as a binder.
- Generously season all sides with Yonedas Red Seasoning.
2. Braid the Tenderloins
- Starting at the connected end, braid each tenderloin by crossing the left strip over the center, then the right over the center.
- Continue braiding tightly until you reach the end, then tuck or secure the tip if needed.
- Re-braid if needed for appearance—practice makes perfect!
3. Smoke the Pork
- Place both braided tenderloins directly on the smoker grates.
- Cook for 30–40 minutes, or until the internal temperature reaches 140°F.
💡 Note: Since the outside of the pork is now inside the braid, it’s best to cook to medium or medium-well for food safety.
- Once at temp, baste with more Motley Mustard and let the glaze set for a few more minutes on the smoker.
4. Serve
- Let the braided loins rest for 5 minutes before serving.
- For the best presentation, bring the whole braided tenderloins to the table unsliced—this keeps them looking neat and intact.
- Finish with a light dusting of Yonedas White Seasoning (optional).
- Serve with extra Motley Mustard on the side and enjoy!
Quick Recap
- Preheat smoker to 300°F.
- Cut tenderloins into 3 strips, leaving one end intact.
- Coat with Motley Mustard and season with Yonedas Red.
- Braid the strips tightly and evenly.
- Smoke until internal temp hits 140°F (30–40 mins).
- Baste with Motley Mustard and let it set.
- Rest 5 mins and serve whole with optional dusting of Yonedas White.