Easy Smoked Pork Tenderloin
Jumat, 13 September 2019
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This smoked pork tenderloin is pork loin soaked in brine, then coated in homemade BBQ spice rub and smoked to perfection. The best smoked pork you’ll ever eat!
You can never go wrong with smoked chicken, smoked turkey and this easy and fabulous smoked pork loin. It’s tender, juicy and packed with tons of flavor.
Pork tenderloin is one of my all time favorite cuts of meat – it’s easy to cook, inexpensive and has plenty of flavor. This smoked pork tenderloin has been declared by my family and friends to be “the best pork ever!”. It’s really that good.
What Makes A Good Smoked Pork Loin
If you’ve followed my recipes, you know that I love smoked food. One of my favorite meats to smoked is chicken such as chicken breast and even an entire whole chicken.
Pork is my second favorite meat to smoke. Particularly pork loin. This cut of pork meat is easy to combine with any kind of flavor or cooking method you want.
A good tasting smoked pork loin should have a combination of crispiness on the outside, juiciness on the inside, and the right smoky flavor that explodes in your mouth.
HOW LONG DO YOU SMOKE PORK TENDERLOIN?
It takes approximately 1 1/2 hours to smoke a standard sized pork tenderloin. The best way to gauge whether your pork is done is to insert a thermometer. I like to use a probe thermometer with a remote so that I can monitor the progress of my meat from inside the house.
What You'll Need
- 2 pork tenderloins
- Maple syrup
- Jeff’s Rub (purchase recipes here)
- Peach jam (I like the Smuckers Simply Fruit®)
- Jeff’s Barbecue Sauce (purchase recipes here)
Instructions
- Prep and Season
- Remove from packaging and rinse well under cold water
- Pat dry with paper towel
- Brush some maple syrup to add flavor and help the rub to stick
- Apply Jeff's rub all over the pork tenderloins
- Smoking the Tenderloins
- Get the smoker going and let it level out at 225°F
- Place the meat directly on the smoker grate
- Use peach wood or other fruity wood to apply smoke for entire session
- Meat is done when a trusted meat thermometer reads 145°F in the thickest part
- Serving
- Allow the meat to rest on the counter under foil for 25-30 minutes
- Slice into ¼ inch medallions and serve immediately.
- Barbecue Peach Chutney Recipe
Ingredients
- ½ cup peach jam
- ½ cup Jeff's barbecue sauce
Instructions
- Put jam into a sauce pan over medium heat
- Once the jam starts to melt, add the barbecue sauce to the pan
- Stir until it is well mixed and heated through