Cedar Plank Pork Tenderloin with Caramelized Brussel Sprouts

Cedar Plank Pork Tenderloin with Caramelized Brussels Sprouts

Cedar plank pork tenderloin is a simple way to add wood-fired flavor to one of the leanest and most versatile cuts of pork. Pork tenderloin cooks quickly, takes seasoning extremely well, and pairs beautifully with bold barbecue flavors. When cooked on a soaked cedar plank, the pork picks up a subtle smoky aroma while staying protected from the direct heat of the grill.

This recipe pairs cedar plank pork tenderloin with caramelized Brussels sprouts for a full grilled meal that feels elevated without being complicated. The pork gets seasoned with Croix Valley Spicy BBQ Booster, while the Brussels sprouts cook until tender, browned, and lightly charred. The result is a balanced plate with savory pork, smoky cedar, caramelized vegetables, and just enough heat to keep every bite interesting.

Why Cook Pork Tenderloin on a Cedar Plank?

Cedar plank grilling is most often associated with salmon, but it works exceptionally well with pork tenderloin. Because pork tenderloin is lean, it can dry out if exposed to aggressive direct heat for too long. A cedar plank acts as a buffer between the meat and the grill grates, helping the pork cook more gently while still absorbing flavor from the grill.

As the soaked cedar plank heats up, it releases aromatic steam and mild wood smoke. That flavor complements the natural sweetness of pork without overpowering it. The plank also makes the recipe easier to manage because the tenderloin stays in one place, cooks evenly, and is less likely to stick to the grates.

How Long Should You Soak a Cedar Plank?

For best results, soak the cedar plank for at least 1 hour before grilling. A properly soaked plank is less likely to burn too quickly and will produce more aromatic steam during cooking. Use a pan, sheet tray, or sink filled with water, and weigh the plank down if it floats.

You can soak cedar planks longer if needed. Two to four hours is fine, especially for a longer cook. The goal is not to make the plank fireproof. It may still char around the edges. The goal is to slow down the burning process and create enough moisture for that signature cedar plank flavor.

How to Grill Pork Tenderloin Without Drying It Out

The most important rule for grilled pork tenderloin is to avoid overcooking. Pork tenderloin is much leaner than pork shoulder or pork butt, so it does not need a long low-and-slow cook. It should be grilled until it reaches the proper internal temperature, then rested briefly before slicing.

Season the tenderloin generously before it goes on the grill. A flavorful seasoning such as Croix Valley Spicy BBQ Booster gives the outside of the pork a bold crust while allowing the mild flavor of the tenderloin to come through. Because pork tenderloin is relatively small, it benefits from strong seasoning on the exterior.

Preheat the grill to medium or medium-high heat, then place the soaked cedar plank directly on the grill. Once the plank begins to warm and lightly smoke, place the seasoned pork tenderloin on top. Cook with the grill lid closed so the pork can absorb the cedar aroma while cooking evenly.

What Temperature Should Pork Tenderloin Be Cooked To?

Pork tenderloin should be cooked to an internal temperature of 145°F, followed by a short rest before slicing. Use an instant-read thermometer inserted into the thickest part of the tenderloin for the most accurate reading.

It is normal for properly cooked pork tenderloin to have a slight blush of pink in the center at 145°F. That is ideal for tenderness and juiciness. Cooking pork tenderloin to 160°F or higher is safe, but it often results in a drier texture. For the best eating experience, pull the tenderloin from the grill at 145°F and let it rest for about 5 minutes before slicing.

Why Brussels Sprouts Work with Pork Tenderloin

Brussels sprouts are a strong match for pork because they bring earthy, slightly bitter, and nutty flavors that balance the mild sweetness of the meat. When grilled or roasted, Brussels sprouts develop caramelized edges that add depth and texture to the plate.

The key is to cook them hot enough to brown the exterior while giving the centers time to become tender. Halving the Brussels sprouts helps them cook faster and creates more surface area for caramelization. A little oil, seasoning, and grill heat are enough to turn them into a flavorful side dish that pairs naturally with cedar plank pork.

How to Get Better Caramelized Brussels Sprouts

For the best grilled Brussels sprouts, trim the stem ends and cut the sprouts in half from top to bottom. Toss them with oil and seasoning so they are evenly coated. Place them cut-side down whenever possible to encourage browning.

If the sprouts are very large, you can par-cook them briefly before grilling, but smaller and medium-sized Brussels sprouts can usually go straight to the grill. Cook until the cut sides are browned, the outer leaves are lightly charred, and the centers are tender when pierced with a fork.

Tips for Better Cedar Plank Pork Tenderloin

• Soak the cedar plank first. A soaked plank produces better aroma and is less likely to burn too quickly.
• Use a thermometer. Pork tenderloin is lean, so internal temperature matters more than cooking time.
• Do not overcook the pork. Pull the tenderloin at 145°F and let it rest before slicing.
• Keep the grill lid closed. This helps the cedar aroma circulate around the pork.
• Slice across the grain. Cutting the tenderloin properly helps keep each bite tender.
• Let the Brussels sprouts brown. Caramelization adds flavor, so avoid moving them too often.

What to Serve with Cedar Plank Pork Tenderloin

Cedar plank pork tenderloin with caramelized Brussels sprouts can stand on its own as a complete grilled meal, but it also pairs well with simple side dishes. Roasted potatoes, wild rice, grilled sweet potatoes, cornbread, apple slaw, or a crisp green salad would all work well.

For a larger dinner, serve the sliced pork tenderloin with the Brussels sprouts and a starch that can absorb the juices from the pork. The combination of cedar smoke, spicy seasoning, lean pork, and caramelized vegetables makes this recipe a strong option for weeknight grilling, weekend cookouts, or any meal where you want pork tenderloin to feel more memorable.