Pork tenderloin is lean, tender and done in about an hour and a half. A light rub and a gentle smoke give it lots of flavor without drying it out. It is a great weeknight cook when you want smoked meat but don't have all day.
The recipe
Ingredients
- 2 pork tenderloins, about 1 to 1 1/4 lb each
- 1 tbsp olive oil or yellow mustard, as a binder
- 3 tbsp all-purpose BBQ rub
- 1/2 tsp kosher salt, if your rub is low in salt
- 1/4 cup BBQ sauce or 2 tbsp honey, for glazing (optional)
- Apple, cherry or pecan wood
Steps
- Trim the silver skin from each tenderloin by sliding a thin knife just under it and cutting away from you.
- Pat the meat dry, rub on a thin coat of oil or mustard and season all sides with the rub and salt.
- Set your smoker to 225°F with apple, cherry or pecan wood. Let the fire settle until the smoke is thin and clean.
- Place the tenderloins on the grate and insert a probe into the thickest part of one.
- Smoke until the thickest part reaches 140°F, about 1 1/4–1 3/4 hours.
- Brush on the sauce or honey now if glazing. Either way, keep cooking until the thickest part reads at least 145°F, the USDA safe temperature for whole cuts of pork.
- Rest the tenderloins at least 3 minutes, loosely tented with foil.
- Slice into 1/2-inch medallions and serve.
Why this works
Tenderloin has almost no fat, so it can dry out fast if you cook it hot or too long. A low 225°F smoke cooks it gently and evenly. The USDA safe temperature for pork is 145°F with a 3-minute rest. At that point the center will be juicy with a light blush of pink, which is normal and safe.
The rub
Our all-purpose BBQ rub is a good fit. It has enough salt and sugar to season the lean meat without hiding the pork flavor. Because tenderloin is small, it does not need a heavy coat. A light, even dusting is plenty.
Best wood
Mild fruit woods are best for a short cook on lean meat. Apple and cherry add sweetness and color. Pecan is a little richer. Strong woods like mesquite can taste harsh on such a mild cut. See the wood pairing chart for more pairings.
How to tell it's done
Go by temperature, not time. Two tenderloins of the same weight can finish 20 minutes apart. Use an instant-read thermometer in the thickest part and make sure it reads at least 145°F. Pulling it much past 150°F makes it dry.
Optional sear
For a darker crust, smoke to about 135°F, then sear over high heat for 1–2 minutes per side until the center hits at least 145°F.
Make ahead / storage
Leftovers keep 3–4 days in the fridge. Slice cold for sandwiches or salads. To reheat, warm slices in a covered pan with a splash of broth over low heat.
Variations
- Bacon-wrapped. Wrap each tenderloin in thin bacon and smoke at 275°F so the bacon browns. Cook until the pork is at least 145°F.
- Garlic herb. Swap the rub for salt, pepper, garlic, rosemary and thyme.
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