What is it about the inner carnivore in humans that make us love to eat things off of a stick? If you think about it, that’s exactly what a rib is and if it doesn’t come with it’s own stick.. well, then we insert one.
This smoked pork tenderloin on a stick can serve as dinner laid across a bed of rice with some summer vegetables or you can eat them by themselves as a game time appetizer or a party dish while your guests wait on the real food.
Extremely versatile and did I mention that these are quick and easy to make?
Smokes to a perfect 145 in about 1 hour and if you want to give them a little smoke then some sizzle on the grill, well, you can do that too.
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Smoked Pork Tenderloin on a Stick
- Prep Time: 30 minutes
- Marinate Time: 8 hours (or overnight)
- Cook Time: 1 hour
- Smoker Temp: 230 degrees F
- Meat Finish Temp: 145 F
- Recommended Wood: Hickory
- 2 pork tenderloins (about 1.5 lb each and usually come 2 per pack)
- Worcestershire sauce
- Jeff’s rub and sauce (purchase recipes here)
- Red pepper flakes
- Wooden skewers
Lay the tenderloins on the cutting board and remove as much of the visible fat and silverskin that you can. Using a very sharp knife will do wonders for you here.
Press one of the tenderloins down flat with the flat edge of your knife or the palm of your hand.
Cut the tenderloin into strips that are about 1/4 inch wide. Don’t stress over this as it does not have to be perfect.
Place the strips into a gallon sized Ziploc bag or plastic/glass bowl with:
- Worcestershire (enough to cover)
- 1/3 cup of Jeff’s rub (purchase recipe here)
- 2-3 TBS of red pepper flakes (optional and only if you like things a little spicier)
Place the bag or bowl into the fridge overnight (8-10 hours). If you can it is always a good idea to stir things around a little at the halfway point to make sure that everything is getting well marinated in there.
My skewers were about 12 inches long and I wanted the meat to be in the middle so you could hold the stick on both sides.
Place about 2 strips on each stick by pushing the stick through the top of the strip and then through the bottom giving you the fan pattern. Push the meat toward the center of the stick so that it is fairly tight.
You should get about 4 skewers per 1.5 lb tenderloin.
Set up your smoker for cooking at about 230 degrees F and enough smoking wood for about an hour of smoke.
Once the smoker is ready and maintaining, place the sticks of pork tenderloin directly on the grate. If you have the Bradley racks like I do, this will be a very easy thing to do.
The new and safe done temperature for pork such as loin and tenderloin is 145 degrees F and this is a wonderful thing since this allows it to be juicy and tender as it should be.
Use a thermometer such as the super-fast thermapen or a remote digital meat thermometer like the Maverick ET-732 to monitor the temperature so you can remove it right when it is in it’s most perfect state.
For thin meats like this, the super-fast thermapen will work much better if you have one.
Depending on how thick you ended up slicing the meat, it should take about 45 minutes to an hour to smoke cook these to 145 degrees F.
About 30 minutes into the process, brush the honey barbecue sauce (recipe below) onto the meat. Brush on more about 15 minutes later.
Honey Barbecue Sauce
Mix together well. Works best if the honey is heated just a little.
This goes great with the pork tenderloin especially if you are eating it over rice as a meal.
Slice red onions about 1/2 inch thick and place a toothpick through it to hold the rings together.
Put the onions in the smoker at 230 degrees F about 30 minutes before the tenderloins go on if you want them to be really soft (wimpy). 1.5 hours was perfect for me.
If you want them to have a little al-dente to them, then 1 hour is good.
Brush on a little of the honey barbecue sauce about 30 minutes before they are done cooking.
Order Jeff’s Rub Recipe and Sauce Recipe
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Words can’t describe how good your rub and sauce are. I just purchased your recipes last week and cooked outside three times already using the rub and sauce. I have never tasted anything that even comes close to this. Thanks so much for sharing this with us Jeff. ~Steve G.
Jeff, I bought your rub and sauce recipes a few months ago and you were ABSOLUTELY RIGHT! These are the best. Even my very picky wife and mother in law say they love them. I use them on everything I smoke, ribs,chicken.fish,roasts. Every newsletter you have I’m smoking it a couple days later! I used my smoker 15 times in the snow and it gets you thru winter a lot sooner! THANKS! ~Brian in Wisconsin
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Favorite Past Newsletters
|Bourbon Pulled Pork||Pulled Chicken|
|Smoked Brisket||Oklahoma Smoked Bologna|
|Spiral-cut Smoked Hotdogs||Smoked Chicken Wings|
|Bacon Wrapped Jalapenos (ABT’s)||Smoked Shrimp|
|Smoked Coffee Brined Ribs||Smoked Mac and Cheese|
Smoking Meat: The Essential Guide to Real Barbecue
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