If you’d like a straightforward smoked meat with out spending all day on the smoker, smoked pork tenderloin is the best way to go. It cooks shortly, stays tremendous juicy, and with only a handful of straightforward seasonings, you’ll get tender pork that’s loaded with taste.
For a complete bunch of smoked facet dishes, take a look at the recipes at Hey Grill Hey.
Why Our Recipe
- One of many best and quickest meats to smoke, with juicy pork prepared in about an hour.
- Fast selfmade rub that lets the pork shine with out overpowering it.
- Completed sizzling with buttery basting for a caramelized, flavorful crust.
This recipe is nice whether or not you’re making an attempt smoked pork tenderloin for the primary time otherwise you’re already recognized on your smoker abilities. We’ll present you the right way to season, smoke, and baste your tenderloin so it seems excellent each time. Plus, we’ll cowl pellet suggestions and ideas for getting the perfect outcomes.
Ingredient Notes
- Pork Tenderloin: Search for a bundle with two tenderloins, normally totaling round 1 1/2 kilos. Don’t confuse this with pork loin. They’re completely different cuts with very completely different cooking occasions.
- Olive Oil: Helps the seasoning stick and provides slightly moisture.
- Salt: Common desk salt works effective. If swapping for kosher salt, use about 2 1/4 teaspoons.
- Black Pepper: Freshly floor pepper offers you the perfect taste punch.
- Smoked Paprika: Provides a light smoky sweetness and a wealthy shade.
- Onion Powder: Brings a savory notice.
- Garlic Powder: Provides mellow garlic taste with out the danger of burning.
- Salted Butter: Used for basting. You may as well use unsalted if that’s what you could have readily available.
Pellet Suggestions
On the subject of pork, you possibly can actually play with it to get your personal signature taste.
Apple or Cherry Pellets: For a candy, gentle smoke with a refined fruity taste. Nice if you need the pork taste to shine with out being overpowered.
Hickory Pellets: Gives a robust, savory smoke. When you love traditional barbecue taste, hickory is the best way to go.
Mixture: Many pitmasters (together with Chef Cayt) like to combine hickory and cherry for a balanced, savory smoke with only a trace of sweetness and a beautiful reddish hue on the meat.
Makeshift People who smoke
When you don’t have a pellet smoker, you possibly can nonetheless make superb pork tenderloin on a fuel or charcoal grill! Simply make sure to monitor the grill temperature and add extra wooden chips as wanted to maintain the smoke going.
Fuel Grill: Flip one facet on low and depart the opposite off. Place a smoker field or a foil pouch crammed with wooden chips over the lit burner. Put the pork loin on the unlit facet and maintain the lid closed. Attempt to keep a gentle 225°F.
Charcoal Grill: Push all of the coals to at least one facet and add soaked wooden chips or chunks immediately on the coals. Place the pork loin on the cooler facet and alter the vents to maintain the temperature round 225°F.
Use a Meat Thermometer
A meat thermometer is the best method to verify your pork tenderloin seems juicy and by no means overcooked. Smoke the tenderloin till it reaches an inside temperature of 135°F (57°C). After basting and ending at excessive warmth, it ought to attain 145°F (63°C)—the protected and juicy candy spot for pork. At all times test the temperature within the thickest a part of the tenderloin for probably the most correct studying.
Storage & Reheating Directions
Refrigerate leftovers in an hermetic container for as much as 4 days.
To freeze, wrap slices or entire parts tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.
Reheat within the Oven: Place slices in a baking dish with a small splash of water to create slightly steam. Cowl with foil and heat at 300°F for about 10 to fifteen minutes or till heated by.
Reheat in a Skillet: Warmth a nonstick or cast-iron skillet over medium-low warmth. Add a tiny little bit of olive oil or butter. Place pork slices within the skillet and heat for 2 to three minutes per facet, simply till heated by. This technique helps maintain the sides from drying out and might even add slightly crispness to the skin.