Smoked Pork Tenderloin
Step-by-step instructions on how to smoke 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!
Servings: 4 people
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
- 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
How to Brine Pork Tenderloin
To brine, place the pork tenderloin in a large 13x9 dish. Pour all ingredients 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 10-12 hours.
How to Smoke Pork Tenderloin
Generously apply the dry rub onto the meat and ensure all sides are covered.
Prepare your smoker according to the article directions above. Once your smoker is preheated to 225°F, place the tenderloins in the smoker, close the lid and smoke for 1 hour.
After 1 hour, open the smoker lid and baste with BBQ 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, I remove the meat from the smoker and let rest for 3 minutes before slicing.
- 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 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.
- When you smoke any meat, smoke low and slow. You don't have to, but when you do the flavor is more enhanced and the meat is super tender.
- I use this electric smoker. It runs on a propane tank and gives me the ability to really monitor the smoking process. I also have this Traeger smoker and I absolutely love it. Sometimes I want the taste of smoked meat but I don't have the time to babysit the process. A pellet smoker works perfect in this scenario because I can literally set it and forget it.
- 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.
- 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.
- It takes about 3-4 hours to smoke pork tenderloin, but always rely on the internal temperature gauge and not the smoking time.
- For storage purposes, this smoked pork tenderloin will last in the refrigerator for 3-4 days.
- If you're looking for the best way to reheat smoked pork tenderloin, use a cast iron skillet and bake in the oven at 300°F for about 20 minutes.
For this particular recipe, I also add a Tablespoon of Liquid Smoke to the water to help contribute to the smoky flavor. But that's optional.
When smoking pork, I like to use a mixture of both apple and cherry wood chunks because pork is such a mild meat. I love the hint of flavor I get from combining these two types of woods.
Calories: 315kcal | Carbohydrates: 11g | Protein: 47g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 703mg | Potassium: 935mg | Fiber: 1g | Sugar: 9g | Vitamin A: 493IU | Calcium: 21mg | Iron: 3mg