Directions

1. In a dish, whisk together the marinade. Reserve ½ cup in a separate container for the Korean BBQ Glaze.
2. Add the pork tenderloins to the marinade, ensuring they are fully coated.
3. Refrigerate for at least 30 minutes, or for up to 4 hours.
4. Remove the pork tenderloins from the marinade and pat them lightly dry with a paper towel.
5. Preheat your smoker between 225 and 250 F. Add your choice of wood chips or chunks according to your smoker’s instructions.
6. Lightly coat the tenderloins with 1 tablespoon of sesame oil.
7. Place the seasoned pork tenderloins directly on the smoker grates.
8. Maintain the smoker temperature and add more wood chips/chunks as needed to generate smoke.
9. Smoke the pork for approximately 1 to 1.5 hours, or until the internal temperature reaches about 135 F. Use a meat thermometer to monitor the temperature.
10. While the pork is cooking, place the reserved marinade in a pot on the stove and bring it to a simmer, stirring occasionally.
11. Stir in the honey or maple syrup for extra sweetness and a glossy finish.
12. Simmer the glaze for about 5 to 10 minutes, or until it thickens slightly and coasts the back of a spoon. Remove from heat.
13. Once the pork reaches an internal temperature of 135 F, begin basting the tenderloins generously with the Korean BBQ glaze.
14. Continue to smoke the pork, basting every 10 to 15 minutes, until the internal temperature reaches 145 F, about 15 to 30 minutes.
15. Remove the smoked and glazed pork tenderloins from the smoker and place them on a cutting board.
16. Tent loosely with foil and let them rest for 10 to 15 minutes.
17. Slice the pork tenderloins into medallions and serve hot. Garnish with sesame seeds and sliced green onions.