Fast Smoked Pork Tenderloin - The Keep At Dwelling Chef

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 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, try 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 home made 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 to your smoker expertise. We’ll present you find out how to season, smoke, and baste your tenderloin so it seems good each time. Plus, we’ll cowl pellet suggestions and suggestions for getting the most effective 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 instances.
Olive Oil: Helps the seasoning stick and provides just a little moisture.
Salt: Common desk salt works wonderful. If swapping for kosher salt, use about 2 1/4 teaspoons.
Black Pepper: Freshly floor pepper gives you the most effective taste punch.
Smoked Paprika: Provides a gentle 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 may as well use unsalted if that’s what you have got readily available.

Pellet Suggestions

In the case of pork, you possibly can actually play with it to get your individual signature taste.

Apple or Cherry Pellets: For a candy, gentle smoke with a delicate fruity taste. Nice in order for you the pork taste to shine with out being overpowered.

Hickory Pellets: Provides a robust, savory smoke. When you love basic 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 you monitor the grill temperature and add extra wooden chips as wanted to maintain the smoke going.

Fuel Grill: Flip one facet on low and go away 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 hold 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 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 simplest manner to ensure 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 secure and juicy candy spot for pork. All the time examine 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 complete 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 just a little steam. Cowl with foil and heat at 300°F for about 10 to fifteen minutes or till heated via.

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 via. This methodology helps hold the perimeters from drying out and may even add just a little crispness to the surface.