Main Dishes
How to Smoke Pork Tenderloin
Description
Succulent Smoked Pork Tenderloin is tender, juicy, and brimming with irresistible smoky flavor, making it a welcome addition to any meal! This easy recipe works on any style of smoker and is appropriate for both beginners and more advanced cooks.
Ingredients
- 2, 1- to 2- pound pork tenderloins
- Pork Tenderloin Marinade listed below, or your spice rub of choice
- Charcoal pellets, or whatever fuels your smoker, we use hardwood lump charcoal
- Wood chips or chunks such as apple
- Chopped fresh thyme optional for serving
- Pork Tenderloin Marinade
- 6 cloves garlic minced about 1 tablespoon
- ⅓ cup apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup
- 2 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
Directions
- If using the marinade, stir all of the ingredients (garlic, vinegar, oil, mustard, maple syrup, salt, and pepper) together in small bowl or a measuring cup with a spout.
- Pat the pork dry and trim away the silver skin from the pork. If marinading, place the pork in the ziptop bag, seal, and marinade the pork in the refrigerator for at least 2 hours or up to 1 day. If not marinading, apply your favorite spice rub. Let the pork stand at room temperature for 30 minutes prior to smoking.
- Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the pork will cook faster.
- Add the tenderloins and smoke until they reach 135°F on an instant-read thermometer inserted at the thickest part, about 45 minutes to 1 hour for a 1 1/2-pound pork tenderloin; the cooking time will vary based on your smoker setup and temperature, and how much your smoker temperature is fluctuating. Check the pork at the 30-minute mark to gauge its progress.
- Once the pork reaches 135°F, remove it to a platter, cover and let rest for 10 minutes (its temperature will rise as it rests). Sprinkle with chopped fresh thyme, then slice into 1-inch medallions. Enjoy warm or at room temperature.
