This smoked pork tenderloin is pork loin soaked in brine, then coated in homemade BBQ spice rub and smoked to perfection. The best smoked pork you’ll ever eat!
Pork tenderloin is one of my all time favorite cuts of meat – it’s easy to cook, inexpensive and has plenty of flavor. This smoked pork tenderloin has been declared by my family and friends to be “the best pork ever!”. It’s really that good.
How do you smoke pork tenderloin?
The first step to this recipe is to prepare a simple brine made with apple cider, salt, sugar, citrus, garlic and herbs. The pork needs to soak in the brine for 2 hours. Brining the pork helps to prevent it from drying out during the low and slow cooking process. After the pork is brined, it’s rolled in homemade spice rub, then goes onto the smoker. Add a coating of BBQ sauce and you’ll be ready to eat!
How long do you smoke pork tenderloin?
It takes approximately 1 1/2 hours to smoke a standard sized pork tenderloin. The best way to gauge whether your pork is done is to insert a thermometer. I like to use a probe thermometer with a remote so that I can monitor the progress of my meat from inside the house.
WHAT TEMPERATURE SHOULD PORK BE COOKED TO?
Pork should be cooked to an internal temperature of 145 degrees F. The easiest way to gauge if your pork is done is to insert a thermometer into the thickest part of the pork. Once you’ve reached the correct temperature, remove the pork from the heat and let it rest for 5 minutes before you slice it.
Tips for smoked pork tenderloin
- I prepare this recipe with two tenderloins so that it feeds more people. If you prefer to smoke just one piece of meat, you can easily cut the recipe in half.
- I use my homemade BBQ spice rub to flavor the pork. You can also use your favorite store bought spice rub if you prefer.
- You can cook your pork directly on the grates of the smoker, or in a disposable foil pan which makes clean up a lot easier.
- If you have the time, I recommend whipping up a batch of my homemade BBQ sauce to go on your pork. That being said, a high quality store bought sauce would also be delicious!
How do you reheat smoked pork loin?
I find that smoked pork tenderloin is best served immediately, as it can become a bit tough if made in advance and reheated later on. The best way to reheat your meat is to cover it and bake it at 325 degrees F until just warmed through.
What I love about this recipe is that the combination of the brine and rub turns out perfect results every time. Eat this pork tenderloin over mashed potatoes or rice, or slice it thin and pile it on a sandwich. Regardless of how you serve it, it’s sure to bring in rave reviews!
More fabulous smoker recipes
Smoked Pork Tenderloin
For the brine
- 2 cups apple cider
- 4 cups water
- 3 tablespoons kosher salt
- 1/4 cup sugar
- 2 cloves garlic smashed
- 2 teaspoons peppercorns
- 1 orange thinly sliced
- 1 lemon thinly sliced
- 2 rosemary sprigs
- 2 bay leaves
- For the brine: Combine all brine ingredients in a pot. Simmer for 3-4 minutes over medium heat or until salt and sugar is dissolved. Cool.
- Pour the brine into a large bowl. Add the pork and cover. Refrigerate for 2 hours.
- Preheat an electric smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.
- Remove the pork from the brine and pat dry. Rub the BBQ seasoning all over the meat.
- Place the meat either on the smoker rack or in a disposable foil pan. Smoke for 1 1/2 hours or until a thermometer inserted into the center of the meat registers 145 degrees F.
- Brush the BBQ sauce all over the pork. Lower the smoker temperature to 175 degrees F and smoke for an additional 30 minutes.
- Let the pork sit for 5 minutes, then slice and serve.