Originating from the heart of American barbecue tradition, smoked pork tenderloin is a dish that offers savory, smoky flavors paired with juicy, tender meat. This easy-to-make recipe requires just a few simple ingredients and brings a delightful, comforting meal to your table. Whether it’s for a family dinner or a casual gathering, this smoked pork tenderloin is sure to impress.
Smoked Pork Tenderloin Recipe
4
servings15
minutes1
hour226
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
680 g 1 1/2 lb pork tenderloin
2 tablespoons 2 tablespoons olive oil
2 tablespoons 2 tablespoons brown sugar
2 teaspoons 2 teaspoons kosher salt
1 teaspoon 1 teaspoon black pepper
1 teaspoon 1 teaspoon smoked paprika
1 teaspoon 1 teaspoon garlic powder
1 teaspoon 1 teaspoon onion powder
1/2 teaspoon 1/2 teaspoon cayenne pepper
Equipment
Smoker or grill with a lid- Meat thermometer
- Small mixing bowl
- Knife and cutting board
- Aluminum foil
- Basting brush
- Tongs
Directions
- Remove any silver skin from the pork tenderloin using a knife. Pat dry with paper towels.
- In a small mixing bowl, combine brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub olive oil over the pork tenderloin, then evenly coat it with the spice mixture. Ensure the seasoning covers all sides.
- Set your smoker or grill to 225°F (110°C). If using a grill, set it up for indirect cooking and add wood chips or chunks (such as apple, hickory, or cherry) for smoking.
- Place the seasoned pork tenderloin directly on the smoker or grill grates. Insert a meat thermometer into the thickest part of the tenderloin.
- Smoke the tenderloin until the internal temperature reaches 145°F (63°C), approximately 1 hour. Cooking time may vary based on the thickness of the meat and consistency of the smoker’s temperature.
- Once cooked, remove the tenderloin from the smoker and tent it with aluminum foil. Allow it to rest for 5-10 minutes before slicing.
- Slice the pork tenderloin into medallions and serve with your choice of sides.
Notes
- For an extra layer of flavor, consider marinating the pork tenderloin overnight in a simple mixture of apple juice, a splash of soy sauce, and your favorite herbs. This will add a deeper flavor and help keep the meat exceptionally moist during smoking.
Can I use a gas grill instead of a smoker?
Yes, you can use a gas grill by setting it up for indirect cooking. Add a smoker box or a foil packet filled with wood chips to the grill to create the smoky flavor.
What type of wood is best for smoking pork tenderloin?
Apple, hickory, and cherry woods are popular choices for smoking pork tenderloin, as they impart a sweet and smoky flavor that complements the pork beautifully.
How do I know when the pork tenderloin is done?
Use a meat thermometer to check the internal temperature of the pork tenderloin. It should reach 145°F (63°C) for perfect doneness, ensuring the meat is juicy and tender.
Can I marinate the pork tenderloin ahead of time?
Yes, marinating the pork tenderloin overnight can infuse it with additional flavor. A simple marinade of apple juice, soy sauce, and herbs works well.
How do I prevent the pork tenderloin from drying out?
Avoid overcooking and let the meat rest for 5-10 minutes after smoking. This allows the juices to redistribute, keeping the meat tender and moist.
What sides go well with smoked pork tenderloin?
Smoked pork tenderloin pairs well with classic barbecue sides like coleslaw, baked beans, grilled vegetables, or a fresh green salad.
Can I add a sauce to the pork tenderloin?
Absolutely! You can brush the pork with a barbecue sauce during the last few minutes of smoking or serve it on the side for dipping.
