Smoked Pork Tenderloin
Smoked pork tenderloin is a flavorful, tender dish perfect for any occasion. This recipe guides you through the process, ensuring juicy, perfectly cooked pork every time.
Ingredients
- 1 pork tenderloin, 1-1.5 lbs
- Olive oil for coating
- Dry rub ( paprika, garlic powder, onion powder, brown sugar, black pepper, salt )
- Optional: marinade, apple cider vinegar, honey, soy sauce
Instructions
Preparing the Pork Tenderloin for Smoking
- Trimming the PorkStart by trimming any excess fat or silver skin from the pork tenderloin. This will ensure the seasoning penetrates the meat better and that it cooks evenly.
- Seasoning: Dry Rub vs. MarinadeYou can season the pork with a dry rub or marinate it overnight. Dry rubs enhance the outer crust, while marinades add moisture and flavor depth. For a well-balanced flavor, use both.
Step-by-Step Process for Smoking Pork Tenderloin
- Preheating the SmokerPreheat your smoker to 225°F (107°C). Consistent heat is crucial for the slow-cooking process.
- Smoking at the Right Temperature and TimePlace the seasoned pork tenderloin in the smoker and smoke it for about 2-3 hours or until the internal temperature reaches 145°F (63°C). Monitor the heat, ensuring it stays between 225-250°F for optimal results.
- How to Check for DonenessUse a meat thermometer to ensure the pork has reached an internal temperature of 145°F, which is the FDA-recommended temperature for pork. This ensures that the pork is cooked through but still tender and juicy.
- Resting the Pork Tenderloin: Why It’s CrucialOnce the tenderloin is done, let it rest for at least 10-15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a moist and flavorful bite.
- Slicing and Serving SuggestionsSlice the pork tenderloin into thin medallions for the best presentation. Serve it alongside roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.