Smoked Pork Tenderloin Recipe
Smoked Pork Tenderloin is that smoky, juicy main course that laughs in the face of blandness. It transforms tender pork into a flavor-packed, smoky sensation. With minimal prep, this dish guarantees bragging rights at any gathering or a quiet dinner where you’re the star. The smoke seals in mouthwatering flavor, creating a perfectly tender bite every time. Expect your taste buds to break into applause. The real kicker? It’s surprisingly easy despite the gourmet payoff. Time to fire up the smoker and show your grill who’s boss.
Smoked Pork Tenderloin Recipe
Succulent smoked pork tenderloin infused with bold flavors and a hint of char, perfect for impressing guests or indulging solo.
Ingredients
- 1 ½ lbs pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- Wood chips hickory or applewood recommended
Instructions
- Preheat the smoker: Set it to 225°F (107°C) and add your favorite wood chips for a rich smoky aroma.
- Prepare the rub: In a bowl, mix smoked paprika, garlic powder, onion powder, salt, black pepper, and brown sugar.
- Season the pork: Coat the tenderloin with olive oil, then massage the rub mixture evenly over the meat.
- Place in the smoker: Lay the tenderloin directly on the grates and smoke for 1 hour 30 minutes or until it reaches 145°F (63°C).
- Baste occasionally: Brush the pork with additional olive oil or marinade to keep it moist during smoking.
- Rest the meat: Remove from the smoker, cover with foil, and let it rest for 10 minutes before slicing.
- Serve: Enjoy the juicy smoked slices with your favorite sides like coleslaw, cornbread, or roasted vegetables.
Notes
Nutritional Information (Per Serving):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 44g
- Vitamin B6: 25%
- Iron: 18%
- Magnesium: 15%
- Potassium: 30%
- Zinc: 20%
Additional Notes/Tips:
- Wood chip hack: Hickory provides a bold flavor, while applewood gives a sweeter, milder smoke.
- Temperature tip: Keep a close eye on the meat thermometer to avoid overcooking.
- Rub experiment: Add cayenne for a spicy twist or cinnamon for a subtle sweet kick.
- Side ideas: Pair with mac and cheese or a tangy cucumber salad to balance the smoky richness.
