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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 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 (107°C)
- Meat Finish Temp: 145°F (63°C)
- Recommended Wood: Peach, apricot or other light fruit wood
- 2 pork tenderloins
- Maple syrup
- Jeff's original Rub
- Peach jam (I like the Smuckers Simply Fruit®)
- Jeff's Barbecue Sauce
Remove the pork tenderloin from its 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 at the end will get done earlier than the rest, and by cutting it 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.
Note: You can also tuck the thinner part under and tie it up with butchers twine to make it even all the way across.
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 original rub onto the pork tenderloins, making sure to get it onto all sides.
Place the meat on a pan with a rack or a cookie sheet and you are good to go.
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 (107°C) , you are ready to smoke some pork tenderloin!
Place the pork tenderloins directly on the smoker grate or if you used a rack, you can simply set it on the grate.
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 (107°C) until the pork tenderloins reach 145°F (63°C) internally.
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 (63°C), 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 grilled some vegetable skewers over an open fire on the grill. You can also do this under the broiler if you have to.
Alternate yellow squash, red onion, tomato, zucchini and even mushrooms for some really great flavors.
Make a grilling mop for the veggies using ½ cup of olive oil, 1 TBS of my original rub and a little extra coarse salt (to taste) if you want more saltiness (my rub is not very salty like most other rubs).
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, as I did, place about ½ cup of peach jam into a sauce pot over medium heat.
When 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 special-ness to dinner if you want to take it to that level.
Smoked Pork Tenderloin - Tender, Tasty, Moist
- 2 pork tenderloins
- 2 TBS Maple syrup
- ¼ cup Jeff's original rub
- ½ cup peach jam
- ½ cup Jeff's barbecue sauce
- Remove pork tenderloins from package and rinse well under cold water. Pat dry with a paper towel.
- Brush on some maple syrup to add flavor and help the rub to stick.
- Apply Jeff's original rub all over the pork tenderloins.
- Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
- Once the smoker is ready, place the meat directly on the smoker grate and let it cook for about 2 hours or until it reaches 145°F (63°C) in the thickest part. (Note: Use peach wood or other fruity wood to apply smoke for the entire session.)
- When the pork tenderloins are finished cooking, removed them from the smoker and allow the meat to rest on the counter under foil for about 20 minutes.
- Slice into ¼-inch medallions and serve with a little of the peach chutney drizzled on top.
While the meat is resting, make the peach chutney as follows:
- 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.