Smoked Pork Tenderloin Recipe (Pellet, Electric, or Offset Smoker)
Perfect smoked pork tenderloin made clean! Flavorful rubs, and pro pointers for juicy, smooth perfection on every occasion.
Ingredients
For the Pork
- Pork Tenderloin (1–2 lbs): Choose clean, high-quality tenderloin with minimal fats.
Dry Rub:
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp floor mustard
- half tsp cayenne (non-compulsory for spice)
Optional Marinade
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
Smoking Essentials
- Smoking Wood Chips: Applewood, hickory, or cherry for ideal flavors.
Spritz Liquid
- 1/4 cup apple cider or a mix of cider vinegar and water.
Instructions
1. Prepare the Tenderloin
- Trim off extra fat and silver skin from the pork.
- Pat dry with paper towels to make certain even application of seasonings.
- Apply the dry rub generously, pressing it into the beef for max flavor. Optionally, marinate the tenderloin for 2–12 hours within the refrigerator for deeper taste.
2. Preheat the Smoker
- Pellet Smoker: Preheat to 225°F. Fill the hopper along with your wooden pellet preference.
- Electric Smoker: Preheat to 225°F, making sure the water pan is stuffed.
- Offset Smoker: Set to 225°F, keeping consistent warmth via dealing with the hearth.
3. Smoking the Tenderloin
- Place the tenderloin on the smoker grate.
- Insert a meat probe into the thickest a part of the red meat for unique tracking.
- Smoke for 1.5–2 hours, spritzing every 30 minutes with apple cider to keep it moist and enhance the smoky flavor.
4. Check for Doneness
- Aim for an internal temperature of 145°F (medium doneness) for juicy results. Use a meat thermometer for accuracy.
5. Optional Sear
- For a caramelized crust, sear the tenderloin over excessive heat for 1–2 mins per side after smoking.
6. Rest and Slice
- Let the tenderloin rest for 10 minutes before slicing into medallions. This step ensures the juices are redistributed for tender meat.