Smoked Pork Tenderloin
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!
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.
Calories: 277kcal | Carbohydrates: 26g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 643mg | Potassium: 734mg | Fiber: 1g | Sugar: 21g | Vitamin A: 90IU | Vitamin C: 16.7mg | Calcium: 43mg | Iron: 1.8mg