Smoked Pork Tenderloin

Perfectly chunky, moist, and flavorful smoked pork tenderloin is super easy to make without all the fuss! Smoking it the right way gives you juicy cuts filled with natural pork flavors. This smoked recipe is so good that you can even serve it on the holidays!

Course dinner

Diet Gluten Free

Prep Time 10

Cook Time 4

Marinate Time 3

Servings

Calories 556kcal

Author Imma

Equipment

1 smoker

Ingredients

1 pork tenderloin, trimmed (about 1¼ pounds)
Salt and freshly ground black pepper
1 tablespoon mustard
1-2 tablespoons seasoning, Creole, Italian, pork seasoning

Instructions

Generously season pork tenderloin with salt and black pepper.
Then rub about a tablespoon of mustard all over each pork tenderloin to fully cover the tenderloin.
Generously sprinkle with desired seasoning blend. I have used several seasonings, and they all work. So choose what works best for you.
You may wrap the tenderloin in plastic wrap and refrigerate it for 2-4 hours.
When ready to smoke, preheat the smoker to 225℉/107℃, place 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 should not be cooked over 145°F.)
Remove from smoker, and let stand for about 10-15 minutes before slicing. Serve with chimichurri or mango salsa.

Notes

Doneness: Pork tenderloin doesn't have a lot of fat, so you don't should be cooked to 145 for perfect tenderness. Avoid cooking it rare as it can harbor harmful bacteria. Cooking it well done makes it feel like leather. Yikes!
Do not wrap in foil: You want the smoky flavor to penetrate the meat directly.
Keep your pork moist: A dry rub doesn't necessarily dry out the meat. Allow it to rest for a bit to let the juices settle back in. this keeps the flavorful moisture neatly in the meat.
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