Smoked Pork Tenderloin
Smoked pork tenderloin cooked over applewood and ready in just one hour. This easy barbecue smoked pork is incredibly tender and boasts a deep flavor that's unlike any other meat cut.
Servings: 4
Equipment
- applewood smoking chips
Ingredients
- 1 lb pork tenderloin
Pork Dry Rub
- 2 tbsp smoked paprika
- 2 tsp cumin
- 2 tbsp chili powder
- ½ cup brown sugar
- ½ tsp dried onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone indirect cooking.
- Using a boning or paring knife, trim any silverskin or excess fat from the pork tenderloin surface. Rinse with cold water and pat dry with paper towels.
- In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that form.
- Apply the dry rub across the meat surface, on all sides. Work the rub into any folds or crevices on the pork’s surface.
- Place the pork on the smoker grates (or grill over indirect heat) and close the lid. Smoke until the pork tenderloin's internal temperature is 145°F (63°C), approximately 1 hour.
- Remove the pork tenderloin from the smoker and place on a chopping board. Slice into ½-inch thick medallions and serve immediately.