Step-by-step instructions for how to make the world's best smoked pork tenderloin! Soaked in a citrus brine and coated in the most flavorful BBQ spice rub, this is a "no-hassle" smoker recipe the whole family will love!
Pork tenderloin slow cooked in the smoker is the way to go! Incredibly tender and juicy, it's extremely easy to make. This smoked pork tenderloin recipe is full of flavor and will quickly become one of your favorite smoker recipes! If you've never smoked it before, you're in for a mouthwatering treat!
I have a special love for smoker recipes, especially when it comes to smoking a chuck roast and making my smoked whole chicken recipe. And when it comes to pork, smoking these barbecue pork ribs and this smoked pork butt recipe are sure winners. And now with this smoked pork tenderloin recipe, you have another delicious option for your next barbecue or dinner party.
Juicy, tender pork is a family favorite dinner at my house and since we're in the barbecue season, an easy pork tenderloin recipe is perfect for dinner and so easy to make. I love pairing it with this healthy coleslaw and this simple potato salad recipe. From the citrus brine to the pork dry rub, you're going to love everything this smoked meat has to offer!
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ℹ️ Why This Recipe Works
1. Pork tenderloin is an inexpensive cut of meat and can be easily found at your local grocery store. You can also buy it from your local butcher, Sam's, or Costco.
2. Smoking a lean cut of meat is not only extremely juicy and flavorful, but is typically quicker to smoke. It's also a myth that smoking lean meat is more tough and tends to be on the dry side. Simply not true.
3. Pork tenderloin tastes amazing the next day warmed up and served in a wrap, on top of a salad, or in a sandwich!
🛒 Ingredients You'll Need For Pork Brine
This pork brine recipe has a citrus base which helps tenderize the meat. The brining process allows the meat to absorb the liquid to not only make the meat juicer and more tender, but to add flavor.
- Orange & Lemon Slices: fresh citrus juice not only adds flavor, but the acidic level helps naturally tenderize the meat.
- Apple Cider Vinegar: used to add flavor and the acidic level helps tenderize the meat.
- Sugar: helps balance out the tartness from the citrus and vinegar with a hint of sweetness.
- Salt: maintains the moisture level and also penetrate the food so the flavors in the brine can seep in.
- Garlic: adds a savory flavor.
- Herbs: rosemary, peppercorn, and bay leaves adds layers of flavor in every bite.
🛒 Pork Dry Rub Ingredients You'll Need
- Pork Tenderloin: 2-3lbs will feed 4-6 people.
- Brown Sugar: adds a sweetness and helps with caramelizing the outside of the meat during the smoking process.
- Byron's Butt Rub: a blend of spices that enhances the flavor of smoked meats. It has savory, smoky, and slightly spicy flavors.
- Onion Powder: provides a savory flavor and adds to the depth of flavor.
- Garlic Powder: pairs extremely well with the brown sugar by adding a hint of both sweet and savory.
- Smoked Paprika: adds a subtle smoky flavor.
- Salt & Pepper: for additional flavor enhancement.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Barbecue Sauce: Skip adding this if you want to stick to only using the dry rub. The flavor is fabulous with only the dry rub, but I love adding barbecue sauce because it takes this recipe to the next level flavor-wise.
- Byron's Butt Rub: If you it, you can skip this ingredient. But you can typically find it at Costco or on Amazon. Even a small amount adds to the flavor!
- Paprika: Using smoked paprika adds a rich and smoky flavor. You can also use sweet paprika which has a mild and slightly sweet flavor. Hot paprika provides a significant kick of spiciness and is ideal for adding heat to dishes where a touch of fiery flavor is desired.
- Wood Flavors: Any mild wood, such as apple or cherry provides the best flavor. Pecan is another good choice for this cut of meat.
👩🍳 Preparing the Smoker
It doesn't matter what type of smoker you use for this recipe. The smoke time and methods will be the same. But depending on the type of smoker you use will depend on how you prep it.
- Start by lighting the smoker. Let it preheat until it reaches 225°F.
- If a water pan is being used, put a disposable pan or wrap the water bowl with aluminum foil before filling it with water. This helps ensure an easy clean up after the smoking process. During the smoking process, the meat will drip.
- Depending on the type of smoker you use will determine if you should use wood chips, wood chunks, or pellets. If you use wood chips, they should last about 1.5-2 hours. Wood chunks will burn longer, about 2-4 hours.
📋 Step-By-Step Recipe Instructions
Step 1: Start by brining the meat. Place the pork in a large 13x9 dish.
Step 2: Combine all the brine ingredients into a large bowl and mix well.
Step 3: Then, pour the liquid brine mixture over the pork. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours.
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👩🍳 Expert Tip: For best results, brine for for 10-12 hours.
Step 4: After the brining process, remove the pork and place it on a large cookie sheet. Do not dry it off with paper towels. It should be wet when you apply the dry rub.
Step 5: Lather both sides of the meat with the pork dry rub. Using your fingers, firmly press the dry rub into the pork and ensure all sides are covered.
The tenderloins are still going to be wet from the brine which helps the dry rub stick to the meat better. There's no need to let them marinate in the rub.
Step 6: When the smoker has preheated to 225°F, put the meat directly on the smoker grates. Close the lid and smoke the meat for 1 hour.
Step 7: Open the smoker lid and using a basting brush, lather on a savory and flavorful barbecue sauce to both sides of the meat. This is the point in the smoking process when I insert the digital meat thermometer and start monitoring the internal temperature.
Step 8: When the internal temperature of the pork reaches 145°F, remove the meat from the smoker and let it rest for 3 minutes. Grab a meat carving knife, slice, and then serve.
The key to success when smoking a pork tenderloin is smoking it low and slow. And the results are full of mouthwatering flavor everyone will enjoy!
🙋🏼 Recipe FAQs
Smoking it at 225°F will take about 2 hours to smoke. On average, it takes about 40 minutes to smoke per pound.
Pork Loin is often called "the other white meat". It's super low in fat and indeed turns white when it's cooked. It is typically a large piece of meat, like a roast, and it comes from the back of the pig. That's why it's sometimes called a pork loin roast. It can come with the bone in or the bone out. And if you've never smoked pork loin, it's really easy to do and provides a lot of flavor.
Pork Tenderloin is more of a filet and just like the name implies, it is the most tender cut of pork you can get. It's smaller and tends to have a darker color to the meat than the pork loin. Even when this cut of meat is fully cooked, it still has a slight pink tint, especially when it has been smoked.
The USDA recommends that pork should be cooked to an internal temperature of 145 degrees Fahrenheit with a 3-minute rest. And I couldn't agree more. The slightest degree over 145°F will start to dry out the pork.
💭 Expert Tips
- When you smoke any meat, smoke it low and slow. This will result in flavorful, juicy, and tender meat.
- Trim off any excess fat with a sharp knife before smoking.
- You'll sometimes find a layer of silverskin. You can easily remove this with a sharp knife or ask the butcher to remove it for you.
- It typically takes about 2 hours to smoke pork tenderloin, but always rely on the internal temperature gauge and not the smoking time. You want the internal meat to reach 145°F before removing it from the smoker.
- For storage purposes, it will last in the refrigerator in a covered container for 3-4 days.
- To reheat, place the meat in a cast iron skillet and bake in the oven at 300°F for about 20 minutes or until warm.
🥘 BBQ Sides
If I'm taking the time to prepare the smoker and smoke meat, I always smoke several side dishes.
- Smoked Macaroni and Cheese
- Baby garlic and herbed smoked potatoes
- Smoked Baked Beans
- Hickory Smoked Green Beans with Bacon
- Smoked Cherry Tomatoes
🍽️ More Pork Recipes
If you tried this smoked pork tenderloin or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Smoked Pork Tenderloin
Equipment
- Smoker Pellet, Electric, Charcoal, or Propane Gas
Ingredients
- 2 lb. pork tenderloin
Dry Rub Ingredients
- 3 tablespoons light brown sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Byron's Butt Rub
Brine Ingredients
- 1 cup apple cider vinegar
- 2 cups water
- 2 tablespoons salt
- 1 orange, sliced
- 1 lemon, sliced
- 2 teaspoons rosemary, dried
- 2 bay leaves
- 2 garlic cloves, crushed
- ¼ cup sugar
Instructions
How to Brine Pork Tenderloin
- To brine, place the pork tenderloin in a large 13x9 dish. Pour 1 cup apple cider vinegar, 2 cups of water, 2 tablespoons salt, 1 sliced orange, 1 sliced lemon, 2 teaspoons rosemary, 2 bay leaves, 2 garlic cloves, ¼ cup sugar into a bowl and mix well.
- Pour the brine mixture over the pork. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. If you have the time, brine for 12-24 hours.
How to Smoke Pork Tenderloin
- In a small bowl, combine 3 tablespoons light brown sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 2 teaspoons Byron's Butt Rub. Mix well to combine.
- Generously apply the dry rub onto the meat and ensure all sides are covered.
- Prepare the smoker. Once the smoker is preheated to 225°F, place the meat in the smoker directly onto the smoker grates, close the lid, and smoke for 1 hour.
- After 1 hour, open the smoker lid and baste with barbecue sauce on both sides of the meat. This is the point in the smoking process where I insert the digital thermometer and start monitoring the internal temperature.
- Once the pork tenderloin reaches 145°F, remove the meat from the smoker and let it rest for 3 minutes before slicing.
- Serve immediately.
Video
Notes
- IMPORTANT NOTE ABOUT THE TIMING OF THIS RECIPE:
- Marinate the pork for a minimum of 2 hours, but preferably 10-12 hours.
- The estimated smoke time at 225°F will be between 1-2 hours. Always place a digital meat thermometer in the pork and when it reaches the desired done temperature, remove it from the smoker.
- Trim off any excess fat with a sharp knife.
- You'll sometimes find a layer of silverskin. You can easily remove this with a sharp knife or ask the butcher to remove it for you.
- Skip the BBQ sauce process if you want to stick strictly with the rub. The flavor is fabulous with only the dry rub, but I love BBQ sauce so I wanted to take this recipe to the next level flavor wise.
- If you can't find Byron's Butt Rub, you can skip that ingredient. But you can typically find it at Costco or on Amazon. Even a small amount adds to the flavor!
- For storage purposes, it will last in the refrigerator in a covered container for 3-4 days.
- To reheat, use a cast iron skillet and bake in the oven at 300°F for about 20 minutes.
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Kiyo
Aloha! I just tried your recipe and wasn't sure if I brined it too long. The acid from the cider vinegar and citrus fruits seemed to "cook" the pork tenderloin (brined 20 hours). The pork ended up having a brine ring once it was sliced. Would you recommend reducing the amount of cider vinegar and brining for a shorter time? Mahalo!
Amanda Mason
Hi Kiyo! Thanks for writing in on the recipe! A couple of responses back for you on this...I think the brine ring you mentioned is the smoke ring, which is a great sign! You want that smoke ring when you smoke the tenderloin. I typically brine this overnight which is about 12 hours...so yes you can reduce the brine time for sure. The acids in the brine ingredients are going to "seep in" and tenderize the meat. Here's what's actually happening during the brining process:
1. Acid Denaturation: The acid in the brine starts to breaks down the protein structure. This process is somewhat similar to cooking, but it’s more gentle. The acid causes the proteins to unwind and bond together, which can change the texture of the meat, making it more tender.
2. Partial "Cooking" Effect: This denaturation can give the meat a slightly cooked appearance and texture, especially on the surface. While it's not the same as heat cooking, the acidic brine can make the outer layer of the pork appear whiter and firmer.
3. Juice Infusion: The brine also causes the meat to absorb moisture and flavors. The salt in the brine helps the muscle fibers to retain water, which can make the meat juicier and more flavorful when smoked.
How did it taste? Did you like the flavor? While brining is a part of this recipe, you can actually skip that step and just smoke the pork tenderloin. It wont be as tender, but it's still very tender and will still taste great without brining.
Kiyo
Aloha Amanda! I appreciate the detailed information you posted!!! We did enjoy the pork tenderloin and will try it with a shorter brine period next time, or reduce the amount of vinegar. Our smoker got clogged up midway through so we had to finish the pork on the grill
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The dry rub was delicious and seasoned the pork perfectly (I bought the Butt Rub!). I'll be back to let you know how it goes next time! We love using our smoker! What type of smoker do you use?
Mahalo! Kiyo
Amanda Mason
Hi Kiyo! So glad you loved the rub!! I have a smoke hollow propane gas smoker and a Traeger smoker!
Bud R
Best pork tenderloins I’ve ever had! I take pride in smoking & grilling. Recipes are considered guidelines, tailor to taste. I started brining the day before, probably used double the amount of BUTT RUB you called for, and cooked to an internal temperature of 165*. It was OUTSTANDING!
Amanda Mason
Fantastic!! I am so glad to hear it turned out so well for you! And, I agree with you....smoking is an art. Adapt and adjust per your tastebuds 🙂 Thank you for leaving such an impactful review!!!
Juyali
Delicious recipe. I brined it overnight and it turned out so tender and juicy. It made for a fantastic dinner on a lazy Sunday. Thank you for the wonderful recipe.
Amanda Mason
So glad you enjoyed it, Juyali!!!
amy liu dong
Oh my gosh, this pork tenderloin recipe is amazing! The meat looks so good and tender. I love that you made it easy for us to follow and understand the procedure for making this dish. This is a perfect summer dish to make, for me!
Amanda Mason
Yeah Amy! Thanks for the feedback! So glad you all enjoyed it and it was so easy to make with the step-by-step directions!
Adriana
I love pork and this one is delightful! I am making it again for the July 4th BBQ gathering I am organizing.
Amanda Mason
So glad to hear you loved it!!! And it's the perfect recipe for July 4th!!
Haley
I brine it 24hrs and followed this recipe. It turned out finger licking good! Tender and juicy!
Amanda Mason
Nice! I'm so glad to hear this!!!
Barb
I have this brining right now, thank you!
Amanda Mason
Let me know how it turns out for you!!
Carol
LOVE THIS!! We make it quite often--since tenderloins usually come in 2's we eat one right away and use the other to make cubano sandwiches!! One note we do not put on any bbq sauce--it absolutely doesn't need it (esp after the 24 hour brine)
Amanda Mason
I'm so glad to hear you love my recipe so much!! Yeah - the BBQ is total preference!! I'm so glad it's a hit for your family!