Smoked Pork Tenderloin Recipe
This smoked pork tenderloin recipe is seasoned with Jeff's Original Rub, lightly coated with maple syrup, and smoked over peach wood until perfectly juicy. An optional peach barbecue chutney takes it to the next level, making this an easy meal that's impressive enough for company but simple enough for any night of the week.
Servings 4 -6
Equipment
- Smoker
- Digital meat thermometer
- Small saucepan (optional)
- Sharp slicing knife
- Cutting board
Ingredients
- 2 pork tenderloins
- 2 to 3 tablespoons maple syrup
- 3 to 4 tablespoons Jeff's Original Rub
- ½ cup peach jam or peach preserves
- ½ cup Jeff's Barbecue Sauce
Instructions
- Preheat your smoker to 225°F (107°C).
- Remove the pork tenderloins from the packaging and pat them dry with paper towels. Trim away any silver skin, loose pieces of meat, and excess fat.
- Brush the pork tenderloins lightly with maple syrup.
- Season all sides generously with Jeff's Original Rub.
- Place the pork tenderloins directly on the smoker grate and add peach wood, apple wood, cherry wood, or pecan wood for smoke flavor.
- Smoke at 225°F (107°C) until the internal temperature reaches 145°F (63°C), about 1½ to 2 hours depending on thickness.
- Remove the pork from the smoker and let it rest under loose foil for 10 to 15 minutes before slicing.
- For the optional peach chutney, combine ½ cup peach jam and ½ cup Jeff's Barbecue Sauce in a small saucepan over medium heat, stirring until smooth and heated through.
- Slice the pork into ¼ inch medallions and serve with the peach barbecue chutney if desired.
Notes
- Cook to internal temperature, not time.
- Peach wood is my favorite, but apple, cherry, and pecan are excellent substitutes.
- Pork tenderloin is perfectly safe and incredibly juicy when cooked to 145°F (63°C).
- Leftovers make amazing sandwiches the next day.