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Butter Injected Smoked Pork Tenderloin

Lean smoked pork tenderloin injected with warm, melted butter and smoked to absolute perfection.
Course Entree
Prep Time 30 minutes
Cook Time 2 hours


  • 4 each Pork tenderloins 2 feeds about 5 people (I usually do 4 at a time for leftovers)
  • 1/4 lb butter melted
  • 1/4 cup Jeff's Texas style rub about 1 TBS on each tenderloin


  • Trim the silver skin and clumps of fat from the outside of the meat.
  • Cover the tenderloins with plastic wrap.
  • Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Inject 1 ounce about every 2 inches. More is ok.
  • Season the pork tenderloins on all sides with Jeff's Texas style rub
  • Refrigerate the meat for at least 2 hours but overnight is better.
  • Smoke the pork at 225 degrees for approximately 2 hours or until they reach an internal temperature of 145 degrees F.
  • If you choose to sear the pork, remove them from the smoker at 135 degrees F and place them on a hot grill, griddle or under the oven broiler to sear the edges. Make sure they reach 145 degrees F before calling them done.
  • Rest the finished pork under tented foil for a few minutes before slicing.
  • Slice pencil thick and serve right away.