Smoked pork tenderloin is one of my favorite cuts of pork and I, being the pork lover that I am, have a hard time choosing between this cut and the filet of beef.. it really is THAT good. Cooked correctly, it is tender, tasty, and very moist without a lot of fuss.
It does cost a little more than the pork loin, pound for pound but, then, you get what you pay for and your taste buds will thank you time and time again.
I smoked these pork tenderloins with peach wood and even made a quick chutney using my barbecue sauce recipe as a base that I know you'll love.
Add some grilled vegetable skewers to this meal and you have a real winner on your hands.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Smoker Temp: 225°F
- Meat Finish Temp: 145°F
- Recommended Wood: Peach, apricot or other light fruit wood
- 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)
Get the Recipes for Jeff’s Rub and Sauce
Smoked pork tenderloin is naturally tender and tasty but adding a nice crust of rub on the outside, makes a good thing, a whole lot better. In this recipe, I also used my barbecue sauce as a base for some peach chutney that was an amazing addition to the dish.
It never ceases to amaze me how versatile these recipes are and you’ll see what I mean once you order and begin to use them.
I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!
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Remove the pork tenderloin from it's package and rinse well under cold water. Pat dry with a paper towel and remove any loose pieces, clumps of fat, etc.
Cut off the tail to even it up a little bit. This thinner piece on the end will get done earlier than the rest and by cutting if off, you can season and cook them as normal and remove it from the cooker when it is perfectly done.
Not cutting it off and cooking it separately would result in having a piece at the end that is overdone, dried out and just not very good.
We all know that sweet and pork just go together. For this reason, I decided to brush on some maple syrup to help the rub to stick better and to add some extra sweetness to the mix.
Sprinkle my rub onto the pork tenderloins making sure to get it onto all sides.
Place the meat on a Bradley rack or a cookie sheet and you are good to go.
I have been using my ceramic cooker, specifically the Big Green Egg, for the last month or so. If you really want to get a handle on a certain grill or cooker, you have to use it, learn it, experiment and find out what makes it “tick” and that, my friends, is what I've been doing.
I have been noticing that things tend to be getting done faster than normal in the “egg”.. anyone also notice that?
At any rate, these will cook up nicely in almost any smoker as long as you maintain proper heat, and don't open the lid any more than necessary. Once you have the smoker of your choice running at about 225°F , you are ready to smoke some pork tenderloin!
Here's some information that I have written on various other smokers.
- Bradley 4-Rack Digital Smoker – An electric smoker that is fully automated and keeps the temperature where you set it. It also keeps the smoke flowing via an automated mechanism that moves a new wood puck into the smoker every 20 minutes. See this smoker and read reviews on Amazon.com
- Weber Smokey Mountain 22.5 Smoker – the king of charcoal water smokers. Add charcoal, water and wood and you're good to go for several hours. 3 dampers on the fire bowl allow you to dial in the air perfectly for maintaining perfect smoking temperatures. See this smoker and read reviews on Amazon.com
- Big Green Egg – Ceramic cooker that uses charcoal. Add lump charcoal, light it and add some wood.. set the top and bottom vent and you're good to go for hours on end due to the thick walls that hold heat incredibly well.
- Great Outdoors Smoky Mountain Propane Smoker – A propane smoker that works exceptionally well. I have had mine for more than 8 years and it still works great. See this smoker and read reviews on Amazon.com
- More smokers on the way..
Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.
Note: the Bradley racks are approximately 11 x 15 so they may or may not fit your particular smoke. Be sure to check the size of your grates before ordering a set of these racks.
I happened to have some peach wood from a tree I cut down a year or so ago but any fruit wood will work. Even pecan or hickory will work if that is all you have. When it comes to smoking wood, you sometimes have to be flexible.
Maintain 225°F until the pork tenderloins reach 145°F internally.
Use a remote digital thermometer such as the “Smoke” by Thermoworks or you can use a Thermapen for almost instant results. My red Thermapen reads in about 2-3 seconds consistently and that's VERY fast for thermometers.
If you want to use a leave-in wireless thermometer to monitor the temperature of the chicken and/or the pit, look no further than the “Smoke” by Thermoworks. This is the dual-probe remote thermometer that I use and you can count on it being rugged, accurate and easy to use.
My (2) tenderloins got done in about 1.5 hours but normally these take 2 hours or more. The important thing is that you watch the temperature using a trusted thermometer. Place the probe in the center of the meat and when it reaches 145 °F, it is done and should be removed right away.
Let the meat rest for about 30 minutes under foil before slicing to allow all of that juice to redistribute throughout the meat. Slice the meat into ¼ inch medallions and serve right away.
During the resting period, I removed the plate setter from the BGE and grilled some vegetable skewers. You can also do this on the grill or even in your broiler if you have to.
Alternate yellow squash, red onion, tomato, zucchini and even mushrooms for some really great flavors.
Brush some olive oil mixture onto the veggies and grill for about 10-12 minutes turning and basting with the olive oil mixture until they are as tender as you like them.
All served up!
If you want to make a quick chutney to go with it like I did, place about ½ cup of peach jam into a sauce pot over medium heat. Once it starts to melt a little, add ½ cup of my barbecue sauce and stir often until it is thoroughly mixed and heated through.
I used Smuckers® Simply Fruit
This has all of the tanginess, sweetness and fruitiness of a true chutney and tastes incredible on the smoked pork tenderloin!
The smoked pork tenderloin with a little of the chutney drizzled over it adds a little extra specialness to the dinner if you want to take it to that level.
***Note: you get the Texas style rub recipe free with your order!
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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
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
Allow the meat to rest on the counter under foil for 25-30 minutes
Slice into ¼ inch medallions and serve immediately.
½ cup peach jam
½ cup Jeff's barbecue sauce
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