Smoked Pork Tenderloin Recipe
Smoked Pork Tenderloin Recipe
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Smoked Pork Tenderloin Recipe
This Smoked Pork Tenderloin Recipe will transform your pork tenderloin into a perfectly tender and flavorful dish with a smoky twist. Marinated in a savory blend of spices and then slow cooked to perfection in a smoker, the pork remains juicy, tender, and full of rich flavor. Perfect for a family dinner, BBQ, or any occasion that calls for an easy, mouth watering dish, this recipe will impress your guests and leave them asking for more.
Description
If you’re looking to elevate your pork tenderloin game, this Smoked Pork Tenderloin Recipe is the answer. Smoking meat has become a popular way to infuse deep flavors while keeping the meat tender and juicy. Pork tenderloin, with its mild taste and lean texture, is a perfect candidate for smoking. The method brings out the meat’s natural flavors while adding complexity and a rich smoky finish.
This Smoked Pork Tenderloin Recipe starts with a flavorful marinade made from ingredients like olive oil, garlic, brown sugar, smoked paprika, and soy sauce, which help to tenderize the pork and create a beautiful crust when smoked. The addition of a dry rub just before smoking gives the pork an additional layer of flavor and texture, making it irresistible.
The key to the best smoked pork tenderloin recipe is patience. It’s not about rushing the cooking process but about letting the smoker work its magic. Low and slow cooking allows the flavors to infuse the meat, making it tender and juicy. The result is a perfectly cooked pork tenderloin with a rich, smoky flavor and a caramelized, crispy crust.
Ingredients
- 2 pork tenderloins (approximately 1 lb each)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 4 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tbsp ground mustard
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup apple cider vinegar (optional for added moisture)
- 1/4 cup water (for the smoker’s water pan, if needed)
Instructions
- Prepare the Marinade:
In a small bowl, whisk together olive oil, soy sauce, brown sugar, minced garlic, smoked paprika, ground mustard, black pepper, salt, cinnamon, cumin, and chili powder. This will be your marinade. - Marinate the Pork Tenderloin:
Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or overnight for more intense flavor. - Prepare the Smoker:
Preheat your smoker to 225°F (107°C). You can use wood chips like applewood, hickory, or cherry to add a smoky flavor. If your smoker has a water pan, fill it with water or apple cider vinegar for added moisture during cooking. - Apply the Dry Rub (Optional but Recommended):
Before smoking, apply a simple dry rub for extra flavor. In a small bowl, mix salt, black pepper, and smoked paprika. Rub the mixture evenly over the pork tenderloins. - Smoke the Pork Tenderloin:
Place the marinated pork tenderloins in the smoker and cook for approximately 1.5 hours. The internal temperature of the pork should reach 145°F (63°C) when measured with a meat thermometer. This ensures that the pork remains juicy and tender while achieving the perfect smoky flavor. - Rest the Pork Tenderloin:
Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for 5-10 minutes. This helps redistribute the juices, keeping the meat moist and tender. - Slice and Serve:
Slice the pork tenderloin into 1/2-inch thick slices. Serve it alongside your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
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Smoked Pork Tenderloin Recipe
Ingredients
- 2 pork tenderloins approximately 1 lb each
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 4 garlic cloves minced
- 1 tbsp smoked paprika
- 1 tbsp ground mustard
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup apple cider vinegar optional for added moisture
- 1/4 cup water for the smoker’s water pan, if needed
Instructions
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, soy sauce, brown sugar, minced garlic, smoked paprika, ground mustard, black pepper, salt, cinnamon, cumin, and chili powder. This will be your marinade.
- Marinate the Pork Tenderloin:
- Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or overnight for more intense flavor.
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). You can use wood chips like applewood, hickory, or cherry to add a smoky flavor. If your smoker has a water pan, fill it with water or apple cider vinegar for added moisture during cooking.
- Apply the Dry Rub (Optional but Recommended):
- Before smoking, apply a simple dry rub for extra flavor. In a small bowl, mix salt, black pepper, and smoked paprika. Rub the mixture evenly over the pork tenderloins.
- Smoke the Pork Tenderloin:
- Place the marinated pork tenderloins in the smoker and cook for approximately 1.5 hours. The internal temperature of the pork should reach 145°F (63°C) when measured with a meat thermometer. This ensures that the pork remains juicy and tender while achieving the perfect smoky flavor.
- Rest the Pork Tenderloin:
- Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for 5-10 minutes. This helps redistribute the juices, keeping the meat moist and tender.
- Slice and Serve:
- Slice the pork tenderloin into 1/2-inch thick slices. Serve it alongside your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Smoking Tip: If you prefer a more intense smoky flavor, you can extend the smoking time slightly. Just ensure the internal temperature doesn’t exceed 145°F to prevent drying out the pork.
- Alternative Wood Chips: While applewood is popular, you can experiment with other types of wood like cherry, hickory, or oak for a different flavor profile.
- Resting is Key: Always let the pork rest after smoking to keep the juices inside, ensuring a moist and tender bite.
- Side Dish Ideas: Serve with mashed potatoes, roasted veggies, grilled corn, or a simple green salad.
