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Smoked pork tenderloin sliced on a serving plate.

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!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Brining Time 2 hours
Total Time 1 hour 40 minutes
Servings 8
Calories 277kcal
Author Sara Welch


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 pork


  • 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