Smoked Maple-Glazed Pork Tenderloin with Apple Slaw

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Tender pork tenderloin smoked and brushed with a sweet maple glaze, paired with a crisp apple and cabbage slaw for a balanced smoky-sweet dish. This American-inspired grilling recipe, ready in about 135 minutes, pairs pork tenderloin, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium green apple, julienned
• 2 cups red cabbage, shredded
• 1 medium carrot, grated
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat smoker to 225°F. In a small bowl, whisk 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Pat dry the 1.5 lbs pork tenderloin and brush half of the maple glaze evenly over it. Place the pork in the smoker and cook for about 1.5 to 2 hours, or until internal temperature reaches 145°F, brushing with the remaining glaze every 30 minutes.
3. Step 3: While the pork smokes, prepare the slaw by combining 1 julienned green apple, 2 cups shredded red cabbage, and 1 grated carrot in a large bowl.
4. Step 4: Whisk together 2 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over the slaw and toss thoroughly to coat.
5. Step 5: Once the pork rests for 10 minutes after smoking, slice into 1/2-inch thick medallions and serve alongside the crisp apple slaw for a smoky-sweet feast.