Smoked Pork Tenderloin Recipe: Tips for Smoking Tenderloin

Pork tenderloin is a lean cut of meat from a pig’s backbone that’s tender, boneless, and ideal for smoking. The low, indirect cooking method allows for maximum flavor without drying out the meat. Pork tenderloin’s mild flavor lends itself to many flavors, from citrus brines to brown sugar BBQ rubs.

Smoking imparts a rich smoke flavor and keeps the meat juicy without overcooking it. Serve pork tenderloin with your favorite side dishes for an elegant barbecue dinner.

Here’s how to make a flavorful smoked pork tenderloin in any type of smoker:

1. 1. Trim the silverskin. Unlike meat and cartilage, silverskin does not break down as meat cooks, and it can be tough and unpleasant to eat. Trim it yourself using a sharp knife, or ask your butcher to do it for you.
2. 2. Brine the meat. Because pork tenderloin is a lean cut, it has little excess fat, which can cause it to dry out if not prepared thoughtfully. Brining is a great way to ensure the meat stays juicy, and it’s a surefire method for maximizing flavor. You can brine pork tenderloin for up to ten hours.
3. 3. Season with a dry rub. Smoked meat forms a bark on the outside, which looks like a dark crust and is flavorful. A dry rub helps form this bark and seal in the moisture as the meat cooks. Incorporate seasonings like garlic powder, onion powder, chili powder, or dried herbs for extra flavor.
4. 4. Use hardwood. Whether you choose hickory, applewood, or cherry, hardwood wood chips or wood pellets are essential for successful smoking. Treated lumber or softwoods like pine contain saps and potential toxins that could cause illness. Learn how to select smoking woods.
5. 5. Use a meat thermometer. The ideal internal temperature for pork tenderloin is 145 degrees Fahrenheit, and it can overcook quickly. Start measuring the temperature by inserting the thermometer into the thickest part of the tenderloin at the one-hour mark, then every fifteen minutes after, until the tenderloin reaches the ideal temperature. Cooking time will vary depending on the thickness of the tenderloin.