Smoked Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Additional Time
2 hrs
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Total Time
1 hr 40 mins
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Servings
8
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Calories
277 kcal
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Course
Main Course
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Cuisine
American
Smoked Pork Tenderloin
Description
This preparation begins by simmering a brine mixture of apple cider, water, kosher salt, sugar, smashed garlic, peppercorns, citrus slices, rosemary, and bay leaves to dissolve the salt and sugar and infuse aromatics. Cooling the brine before submerging the pork tenderloin allows the meat to soak up moisture and flavor evenly over two hours in the refrigerator.
After brining, the pork is patted dry and coated with a BBQ rub before being smoked at 250°F with wood chips such as apple, cherry, or hickory, providing a gentle fruitwood smoke. The pork cooks until an internal temperature of 145°F is reached, ensuring tenderness and juiciness. Then, it’s coated in BBQ sauce and smoked further at a lower temperature (175°F) to meld flavors without drying out.
Resting the meat before slicing improves juiciness retention. The resulting pork tenderloin showcases a savory smoky crust with moist meat inside, suitable for slicing as a main dish or for sandwiches.
Tips include the option to smoke one or two tenderloins depending on servings, choosing cooking containers for ease of cleanup, and selecting wood type based on desired smoke intensity. Using a sharp knife is recommended for clean slices.
Ingredients
For the brine
- 2 cups apple cider
- 4 cups water
- 3 tablespoons kosher salt
- 1/4 cup sugar
- 2 cloves garlic smashed
- 2 teaspoons peppercorns
- 1 orange thinly sliced
- 1 lemon thinly sliced
- 2 rosemary sprigs
- 2 bay leaf
For the pork
- 2 1/2 pounds pork tenderloin
- 1/4 cup bbq rub
- 2/3 cup BBQ sauce
Instructions
- For the brine: Combine all brine ingredients in a pot. Simmer for 3-4 minutes over medium heat or until salt and sugar is dissolved. Cool.
- Pour the brine into a large bowl. Add the pork and cover. Refrigerate for 2 hours.
- Preheat an electric smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.
- Remove the pork from the brine and pat dry. Rub the BBQ seasoning all over the meat.
- Place the meat either on the smoker rack or in a disposable foil pan. Smoke for 1 1/2 hours or until a thermometer inserted into the center of the meat registers 145 degrees F.
- Brush the BBQ sauce all over the pork. Lower the smoker temperature to 175 degrees F and smoke for an additional 30 minutes.
- Let the pork sit for 5 minutes, then slice and serve.
Notes
- Use one or two pork tenderloins depending on the number of servings needed; adjust brine and seasoning amounts accordingly.
- Smoke pork directly on smoker grates or in a disposable foil pan for easier cleanup.
- Choose fruit woods like apple or cherry for a mild smoky flavor; use hickory for stronger smoke intensity.
- Allow the pork to rest after smoking before slicing for juicier results.
- Use a sharp knife to cut even, clean slices of smoked pork tenderloin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 643mg | 27% |
| Potassium | 734mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 43mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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