Smoked Pork Tenderloin

Perfectly tender, moist, and flavorful smoked pork tenderloin without all the fuss! Smoking this outstanding cut right gives you juicy cuts packed with natural pork flavors. A meal so easy it works for both a hectic weeknight and special holidays!

Course dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 168kcal

Author Imma

Equipment

1 smoker

Ingredients

1 pork tenderloin, fat trimmed (about 1¼ pounds)
salt and black pepper to taste
1 tablespoon (15g) mustard
1-2 tablespoons (12-25g) pork chop seasoning (or Creole, Italian, or jerk seasoning)

Instructions

Generously season the pork tenderloin with salt and black pepper.
Then rub it with about a tablespoon of mustard all over to fully cover it.
Generously sprinkle with desired seasoning blend. I've used several seasonings, and they were all delicious.
If you have the time, wrap the tenderloin in plastic wrap and refrigerate it for 2-4 hours.
Preheat the smoker to 225℉ (107℃) when ready. Place the pork tenderloin in the smoker and insert a meat probe into the thickest part.
Smoke for 2-3 hours or until the meat thermometer registers 145°F (63℃). (This cut of meat is very lean and may dry out if cooked over 145°F.)
Remove it from the smoker and let it rest for 10-15 minutes before slicing. Serve your smoked pork with chimichurri or mango salsa.

Notes

Pork tenderloin doesn't have a lot of fat, so try not to overcook it
You want the smoky flavor to penetrate the meat, so wrapping isn't recommended
Allowing the roast to rest lets the meat reabsorb the juices, so please don't skip this step
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition