Fast Smoked Pork Tenderloin - The Keep At House Chef

In order for you a straightforward smoked meat with out spending all day on the smoker, smoked pork tenderloin is the way in which to go. It cooks shortly, stays tremendous juicy, and with only a handful of easy seasonings, you’ll get tender pork that’s loaded with taste.

For an entire bunch of smoked facet dishes, take a look at the recipes at Hey Grill Hey.

Why Our Recipe

One of many best and quickest meats to smoke, with juicy pork prepared in about an hour.
Fast selfmade rub that lets the pork shine with out overpowering it.
Completed scorching with buttery basting for a caramelized, flavorful crust.

Overhead view of smoked tenderloin cut into slices.

This recipe is nice whether or not you’re making an attempt smoked pork tenderloin for the primary time otherwise you’re already identified in your smoker expertise. We’ll present you the right way to season, smoke, and baste your tenderloin so it seems excellent each time. Plus, we’ll cowl pellet suggestions and suggestions for getting the perfect outcomes.

Ingredient Notes

Pork Tenderloin: Search for a bundle with two tenderloins, normally totaling round 1 1/2 kilos. Don’t confuse this with pork loin. They’re completely different cuts with very completely different cooking instances.
Olive Oil: Helps the seasoning stick and provides a bit of moisture.
Salt: Common desk salt works superb. If swapping for kosher salt, use about 2 1/4 teaspoons.
Black Pepper: Freshly floor pepper provides you with the perfect taste punch.
Smoked Paprika: Provides a gentle smoky sweetness and a wealthy shade.
Onion Powder: Brings a savory observe.
Garlic Powder: Provides mellow garlic taste with out the chance of burning.
Salted Butter: Used for basting. You too can use unsalted if that’s what you’ve gotten available.

Pellet Suggestions

In relation to pork, you possibly can actually play with it to get your individual signature taste.

Apple or Cherry Pellets: For a candy, delicate smoke with a delicate fruity taste. Nice if you would like the pork taste to shine with out being overpowered.

Hickory Pellets: Presents a powerful, savory smoke. If you happen to love traditional barbecue taste, hickory is the way in which to go.

Mixture: Many pitmasters (together with Chef Cayt) like to combine hickory and cherry for a balanced, savory smoke with only a trace of sweetness and a beautiful reddish hue on the meat.

Makeshift People who smoke

If you happen to don’t have a pellet smoker, you possibly can nonetheless make wonderful pork tenderloin on a fuel or charcoal grill! Simply be sure you monitor the grill temperature and add extra wooden chips as wanted to maintain the smoke going.

Fuel Grill: Flip one facet on low and go away the opposite off. Place a smoker field or a foil pouch full of wooden chips over the lit burner. Put the pork loin on the unlit facet and hold the lid closed. Attempt to keep a gradual 225°F.

Charcoal Grill: Push all of the coals to 1 facet and add soaked wooden chips or chunks immediately on the coals. Place the pork loin on the cooler facet and alter the vents to maintain the temperature round 225°F.

Use a Meat Thermometer

A meat thermometer is the simplest means to verify your pork tenderloin seems juicy and by no means overcooked. Smoke the tenderloin till it reaches an inside temperature of 135°F (57°C). After basting and ending at excessive warmth, it ought to attain 145°F (63°C)—the protected and juicy candy spot for pork. At all times examine the temperature within the thickest a part of the tenderloin for probably the most correct studying.

Storage & Reheating Directions

Refrigerate leftovers in an hermetic container for as much as 4 days.

To freeze, wrap slices or entire parts tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.

Reheat within the Oven: Place slices in a baking dish with a small splash of water to create a bit of steam. Cowl with foil and heat at 300°F for about 10 to fifteen minutes or till heated by way of.

Reheat in a Skillet: Warmth a nonstick or cast-iron skillet over medium-low warmth. Add a tiny little bit of olive oil or butter. Place pork slices within the skillet and heat for 2 to three minutes per facet, simply till heated by way of. This technique helps hold the sides from drying out and may even add a bit of crispness to the surface.