Smoked Pork Tenderloin
Try this Smoked Pork Tenderloin recipe, or contribute your own.
Try this Smoked Pork Tenderloin recipe, or contribute your own.
- 1 or 2 pork tenderloins (1.5-2 pounds each)
- 1/2 cup marinade (i prefer stubb’s pork marinade) or dry r
- 1/2 cup bbq sauce (any sort that won’t conflict with your
- 4-6 wood (hickory for a stronger flavor pecan, cherry or apple for something milder) chunks, or 2 cups of wood chips (in foil packet, if chips)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cut silver membrane off pork loin, if you feel like it.
- Marinade or dry rub pork loin (can be done overnight, but citrus based marinades should only be done 2-3 hours max).
- Drain marinade (if used) and place pork loin on smoker.
- Smoke approximately 3 hours at 225, replacing charcoal (and adding new wood chips) once, or as needed, to maintain temperature.
- About 30 minutes before taking it off the smoker, baste with BBQ sauce, if using.
- When the meat reaches 150-160 degrees, take off smoker and wrap in foil for 5-10 minutes.
- Slice thinly and serve with more bbq sauce on the side or with a chutney.
My Go-To Smoked Pork Tenderloin: A Weekend BBQ Staple
As a busy working mom, finding time to cook a delicious, impressive meal can feel impossible. Weekends are precious, and I want to spend them with my family, not slaving away in the kitchen. That’s why I've perfected this Smoked Pork Tenderloin recipe – it's simple, elegant, and the cleanup is minimal. This recipe is so versatile; it’s perfect for a casual weekend lunch, an impressive dinner party, or even a potluck contribution. The smoky flavor is irresistible, and the meat is so tender and juicy, it practically melts in your mouth.
The beauty of this recipe lies in its simplicity. I’ve tried countless marinades and rubs over the years, experimenting with different flavor profiles. But my go-to is a simple combination of Stubbs pork marinade and hickory wood chips. The hickory imparts a rich, smoky flavor that perfectly complements the pork's natural sweetness. For those who aren't fans of strong smoky flavors, you can easily substitute pecan, cherry, or apple wood chips for a milder taste. The prep time is minimal – I usually do it while the kids are getting ready for school or during my lunch break. You just need to let the pork marinate (or dry rub it). After that, the smoker does most of the work. I usually start the smoker early in the afternoon, letting the tantalizing aroma fill the house while I get other things done.
The Magic of Slow Smoking
Slow smoking allows the pork to become incredibly tender and flavorful. The low temperature cooks the meat evenly, preventing it from drying out. The result is unbelievably juicy, flavorful pork that falls apart with minimal effort. One of the best things about this recipe is that it can easily be adapted to your preferences. Feel free to experiment with different BBQ sauces or chutneys. I’ve tried it with a sweet and tangy peach chutney and spicy mango salsa, each resulting in a unique and delightful flavor experience. This recipe is so versatile it’s even become a fan favorite at my book club gatherings.
Beyond the BBQ: Serving Suggestions
This smoked pork tenderloin is incredibly versatile. It's fantastic served simply sliced with a side of your favorite BBQ sauce. But you can also elevate it with sides like creamy mashed potatoes, a vibrant green salad, or roasted vegetables. For a truly special occasion, consider serving it with a sophisticated side dish, such as wild rice pilaf or creamy polenta. The possibilities are endless! I often serve it with a simple side of grilled asparagus or a fresh summer salad for a lighter meal. You can also try serving it in tacos or sliders for a casual and fun meal that is perfect for a summer barbecue.
Tips for Smoking Perfection:
Temperature control is key: Maintaining a consistent temperature of around 225 degrees Fahrenheit is vital to ensure even cooking. I use a digital thermometer to monitor the temperature throughout the smoking process. This takes away the guesswork and guarantees perfectly cooked pork every time.
Don’t rush the process: Allowing the pork to smoke for the recommended time is crucial for achieving the desired tenderness and smoky flavor. Don't be tempted to take it off the smoker early.
Rest is important: Allowing the pork to rest for 5-10 minutes after removing it from the smoker allows the juices to redistribute, resulting in more tender, flavorful meat. I find this a critical step to achieving melt-in-your-mouth perfection.
Experiment with flavors: Don't be afraid to experiment with different marinades, rubs, wood chips, and BBQ sauces to find your perfect combination. The beauty of this recipe is that you can easily adapt it to your personal taste preferences. My family and friends always request this recipe, and it has truly become a cherished part of our family traditions.
More than just a meal; it's a memory.
This Smoked Pork Tenderloin is more than just a recipe to me; it’s a symbol of quality time spent with my loved ones. The aroma of hickory smoke wafting through the air, the happy chatter around the table, these are the memories that make this simple dish so special. The simple act of gathering around good food creates lasting bonds and precious memories, and this recipe is a testament to that. It’s a recipe that transcends the mere act of cooking; it’s a recipe for creating happiness and togetherness. So, give it a try, and let me know what you think. Happy smoking!
