Fast Smoked Pork Tenderloin - The Keep At Residence Chef

If you would like a straightforward smoked meat with out spending all day on the smoker, smoked pork tenderloin is the way in which to go. It cooks rapidly, 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 do-it-yourself rub that lets the pork shine with out overpowering it.
Completed scorching with buttery basting for a caramelized, flavorful crust.

Overhead view of smoked tenderloin cut into slices.

This recipe is nice whether or not you’re attempting smoked pork tenderloin for the primary time otherwise you’re already identified in your smoker abilities. We’ll present you the best way to season, smoke, and baste your tenderloin so it seems good each time. Plus, we’ll cowl pellet suggestions and ideas for getting the very best outcomes.

Ingredient Notes

Pork Tenderloin: Search for a package deal 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 instances.
Olive Oil: Helps the seasoning stick and provides somewhat moisture.
Salt: Common desk salt works nice. If swapping for kosher salt, use about 2 1/4 teaspoons.
Black Pepper: Freshly floor pepper will provide you with the very best taste punch.
Smoked Paprika: Provides a light smoky sweetness and a wealthy coloration.
Onion Powder: Brings a savory be aware.
Garlic Powder: Provides mellow garlic taste with out the danger of burning.
Salted Butter: Used for basting. You can too use unsalted if that’s what you could have available.

Pellet Suggestions

In relation to 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 would like the pork taste to shine with out being overpowered.

Hickory Pellets: Provides a powerful, savory smoke. If you happen to love traditional barbecue taste, hickory is the way in which 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

If you happen to don’t have a pellet smoker, you possibly can nonetheless make wonderful pork tenderloin on a gasoline or charcoal grill! Simply you should definitely monitor the grill temperature and add extra wooden chips as wanted to maintain the smoke going.

Gasoline Grill: Flip one facet on low and depart the opposite off. Place a smoker field or a foil pouch stuffed with wooden chips over the lit burner. Put the pork loin on the unlit facet and hold the lid closed. Attempt to preserve a gentle 225°F.

Charcoal Grill: Push all of the coals to 1 facet and add soaked wooden chips or chunks instantly on the coals. Place the pork loin on the cooler facet and regulate the vents to maintain the temperature round 225°F.

Use a Meat Thermometer

A meat thermometer is the best approach to ensure your pork tenderloin seems juicy and by no means overcooked. Smoke the tenderloin till it reaches an inner 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. All the time 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 somewhat 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 methodology helps hold the sides from drying out and may even add somewhat crispness to the skin.