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!
Prep Time15 minutes mins
Cook Time2 hours hrs
Brine time12 hours hrs
Total Time14 hours hrs 15 minutes mins
Course: dinner
Cuisine: American
Servings: 4 people
Calories: 315kcal
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
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.
- 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.
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