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.