Recipes / Smoked Meats & BBQ Mains
Free Recipe
Smoked Pork Tenderloin
A lean, quick-cooking cut that goes from raw to smoky and tender in about an hour, making it the perfect weeknight introduction to smoking meat without an all-day commitment.
Prep15 min
Cook1 hr 15 min
Total1 hr 45 min
ServingsServes 4
DifficultyEasy
Rating★ 4.1
Why You'll Love This
- One of the fastest smoked mains you can make
- Naturally lean and budget-friendly
- Great starter recipe for practicing temperature control
Ingredients
- 2 (1 to 1.25 lb) pork tenderloins, silver skin trimmed
- 1/4 cup olive oil
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Method
- Pat the tenderloins dry and trim off the thin, silvery membrane running along one side with a sharp knife, angling the blade under it and pulling it away in one motion - this membrane will not render and turns chewy if left on.
- Rub both tenderloins all over with the olive oil.
- Mix the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and thyme in a small bowl, then coat the tenderloins evenly, patting the rub into the meat.
- Preheat your smoker to 225F for indirect heat and add 1 or 2 chunks of apple or cherry wood.
- Place the tenderloins on the grate, leaving space between them for smoke to circulate, and insert a thermometer into the thickest part of one.
- Smoke for 45 to 60 minutes, turning once halfway, until the internal temperature reaches 140F.
- For a caramelized crust, move the tenderloins directly over hot coals or increase smoker heat to 400F for the final 3 to 5 minutes, searing each side until the surface is deep golden-brown.
- Pull the tenderloins once the internal temperature reaches 145F; pork tenderloin cooked past 150F quickly turns dry because there is so little fat to protect it.
- Rest for 5 to 8 minutes under loose foil before slicing into 1/2-inch medallions.
Tips
- Removing the silver skin before cooking is essential on tenderloin - it does not break down like fat and will make otherwise perfect meat chewy.
- Pull the meat a few degrees before your target since carryover cooking will add 3 to 5 degrees while it rests.
Nutrition (estimated per serving)
Calories: 260
Protein: 32g
Fat: 12g
Carbs: 5g
Fiber: 0g
Sodium: 520mg
