While much of the pork that we smoke and grill is anything but healthy, smoked pork tenderloin rivals lean white meat chicken in calories, fat and cholesterol. Eat it because it tastes amazing and enjoy the fact that it's also healthy!

Facebook
Twitter
Instagram
Pinterest
Feed
Helpful Information
  • Preparation time: 20 minutes
  • Cook time: 1 to 1.5 hours
  • Smoker temperature: 250°F
  • Meat finish temperature: 145°F
  • Recommended wood: Cherry
What You'll Need

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubI used the original rub recipe on one of the tenderloins and the Texas style rub recipe on the other one and I have to say that both were really good. I  tend to prefer sweet and spicy rubs with pork but both of these really hit the spot. I recommend you do the same and see which one you prefer.

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

Step 1: Rinse

These often come packaged in sets of (2) and it rarely says so on the package for some reason. A good way to tell is by the weight– most tenderloins will weigh around 1 lb each so a 2 lb package probably has (2) tenderloins. If it says 1.17 lbs, there's probably only one in there.

Remove these from the package and give them a good rinse under cold water.

Pat dry with a paper towel and lay them on the cutting board.

2015-IMG_8265

Step 2: Remove Silverskin

Use a very sharp knife to remove the silverskin that will often be along one side.

Slip the knife under one end and just follow it to the end. If you miss a part of it, just give it another go.

While you have the knife in hand, it's a good idea to remove any excess fat as well.

2015-IMG_8266

Step 3: Apply Rub

I normally use my original rub on all pork but I wanted to try out the Texas style recipe on these pork tenderloins so I did one with the original recipe and one with the Texas style recipe.

As an afterthought, I also decided to use a different sticking base for each one.

Mayonnaise contains oil and egg and makes a great base for applying rub and helping it to stick. I often use this on chicken but felt it would marry better with the Texas style rub recipe.

I used my normal mustard base with the original rub recipe on the other pork tenderloin.

2015-IMG_8267 2015-IMG_8268

Make sure to get the rub applied well to all sides and the ends.

2015-IMG_8274

Step 4: Set up Smoker

Set up your smoker for cooking at about 250°F. Lower temperatures are acceptable if your smoker will not cook that hot but it will take slightly longer for the meat to get done.

If your smoker came with a water pan, use it.

When your smoker is up to temperature and holding steady, it's time to cook.

Step 5: Smoke Cook

I placed the tenderloins on a Bradley rack to make it easy but you can also just place them directly on the smoker grate.

Keep the smoke going for at least 30 minutes but it's ok to keep a light smoke going for the entire time as well. Cherry wood smoke goes great with this pork.

I highly recommend the use of a remote digital probe meat thermometer and you have plenty of options for these.

The Maverick ET-733 is my usual go to thermometer for things like this. The probe stays in the meat throughout the entire cook and is attached to the sending unit that sits next to the smoker.

The receiver is in my pocket or next to me where I can see it.

In this way, I have constant knowledge of the smoker temperature and the meat temperature without having to walk out to the smoker.

Is that lazy or just efficient? 😉

Is it vitally important that the pork tenderloin be removed from the smoker at 145°F. This is the safe temperature for pork.

It should take about 1 to 1.5 hours for the pork tenderloins to reach 145°F.

2015-IMG_8277

Step 6: Serve

Place a foil pan or a piece of foil over the tenderloins for about 10 minutes to let them rest.

Once rested, slice the pork into pieces and serve immediately.

2015-IMG_8294

Questions & Comments

How about grilling?

Pork tenderloin, like chicken, can be cooked hotter if you prefer and even cooked on the grill but I recommend indirect heat for all options.

No matter how hot you decide to cook it, watch the temperature of the meat carefully and when it reaches 145°F, it is done.

Round vs. Oval Slices

I am ok with the oval slices and because this reduces the thickness of the meat, it gets done faster if you just let it lay soft of flattened out.

If you want perfectly round slices, use some cooking twine to tie up the pork tenderloin in about 3-4 places along the length of it. This will hold it in a round shape but will take slightly longer to cook due to the increased diameter.

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**
jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

5.0 from 1 reviews
Smoked Pork Tenderloin - So Lean and Delicious
 
Prep time
Cook time
Total time
 
While much of the pork that we smoke and grill is anything but healthy, smoked pork tenderloin rivals lean white meat chicken in calories, fat and cholesterol. Eat it because it tastes amazing and enjoy the fact that it’s also healthy!
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 4-6
Instructions
Step 1: Rinse
  1. These often come packaged in sets of (2) and it rarely says so on the package for some reason. A good way to tell is by the weight-- most tenderloins will weigh around 1 lb each so a 2 lb package probably has (2) tenderloins. If it says 1.17 lbs, there's probably only one in there.
  2. Remove these from the package and give them a good rinse under cold water.
  3. Pat dry with a paper towel and lay them on the cutting board.
Step 2: Remove Silverskin
  1. Use a very sharp knife to remove the silverskin that will often be along one side.
  2. Slip the knife under one end and just follow it to the end. If you miss a part of it, just give it another go.
  3. While you have the knife in hand, it's a good idea to remove any excess fat as well.
Step 3: Apply Rub
  1. I normally use my original rub on all pork but I wanted to try out the Texas style recipe on these pork tenderloins so I did one with the original recipe and one with the Texas style recipe.
  2. As an afterthought, I also decided to use a different sticking base for each one.
  3. Mayonnaise contains oil and egg and makes a great base for applying rub and helping it to stick. I often use this on chicken but felt it would marry better with the Texas style rub recipe.
  4. I used my normal mustard base with the original rub recipe on the other pork tenderloin.
  5. Make sure to get the rub applied well to all sides and the ends.
Step 4: Set up Smoker
  1. Set up your smoker for cooking at about 250°F. Lower temperatures are acceptable if your smoker will not cook that hot but it will take slightly longer for the meat to get done.
  2. If your smoker came with a water pan, use it.
  3. When your smoker is up to temperature and holding steady, it's time to cook.
Step 5: Smoke Cook
  1. I placed the tenderloins on a Bradley rack to make it easy but you can also just place them directly on the smoker grate.
  2. Keep the smoke going for at least 30 minutes but it's ok to keep a light smoke going for the entire time as well.
  3. I highly recommend the use of a remote digital probe meat thermometer.
  4. Is it vitally important that the pork tenderloin be removed from the smoker at 145°F. This is the safe temperature for pork.
Step 6: Serve
  1. Place a foil pan or a piece of foil over the tenderloins for about 10 minutes to let them rest.
  2. Once rested, slice the pork into pieces and serve immediately.
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. Stephanie May 29, 2016 at 6:53 pm - Reply

    This was so good!!!! Love that not all items need to be smoked all day!! Thanks for the great recipes! Your seasoning rocks!!! So glad I finally broke down and bought the recipes! Worth every penny

  2. Terry Hoey September 24, 2015 at 1:32 pm - Reply

    Jeff, I know these are small, so not much carryover cooking, but I still pull them off a little early, like when they get around 137*. I let them rest under loose foil and they usually rise those last few degrees.

    Thanks for the recipes!!!

  3. Larry September 24, 2015 at 9:53 am - Reply

    Jeff –
    I’ve been doing pork tenderloins for years, both grilled & smoked! They’re one of my family’s favorite’s!! One of the things I do instead of using a mustard (or mayo) base is after I apply the rub, I wrap the tenderloin in plastic wrap like a sausage and put it in the fridge for a couple of hours to allow the seasonings to wet down & absorb.
    Also, while I’m trimming, I’ll square off the thin tapered end and cut off any loose bits of meat. Otherwise they often wind up to be dry, tough little bits that ruin the overall effect. I’ll grill/smoke these and either eat them or give them to the dogs as a treat.

    Thanks for all the recipe’s!! They’re great!!

Leave A Response

Rate this recipe: