Smoked Pork Tenderloins

One whole and one sliced smoked pork loin on a white platter.

5 from 37 votes

Smoked Pork Tenderloins

My Smoked Pork Tenderloin Pork cooked low will have you squealing in delight! These delicious, incredibly tender and juicy pork tenderloins that couldn't be easier to make. After a few minutes of prep work, all you have to do is sit back, relax and wait for the deliciousness!

Prep Time10

Cook Time2 30

Resting Time15

Total Time2 55

Course: Entree

Cuisine: American

Servings:

Calories: 140kcal

Author: Chef Ryan Littley

Equipment

Ingredients

2 lb pork tenderloins the size of the pork tenderloins will vary and can run ¾ - 1 ¼ pound each.
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon masala
½ teaspoon sumac
½ teaspoon cumin
½ teaspoon nutmeg

Instructions

Pre-heat the smoker to 250 degrees F.
Place the pork tenderloins on a cutting board and using a sharp knife, trim any excess fat or sliver skin meat.
Add the seasonings for the dry rub to a small bowl and mix well to combine.
Pat dry the pork tenderloins using paper towels. Then rub them down with extra virgin olive oil.
Rub the seasoning mix on the outside of the meat, coating all the sides. Let the seasoned tenderloins sit for 30 minutes to let the meat come to room temperature and allow the pork rub to penetrate the meat.
You can also wrap the seasoned pork tenderloins in plastic wrap and let them marinate in the seasonings overnight. This will add even more flavor to the meat. Just remember to let it come to room temperature before starting the smoking process.
Add the wood chips to the smoker tube. I used cherry wood for my smoked pork tenderloin recipe. You can also use your apple wood, or your favorite fruit wood.
Check the smoker after one hour and add more wood chunks if needed.
Place the seasoned pork loin on a wire rack in the smoker, with a drip pan underneath the meat.
I use disposable aluminum foil pans. It makes clean-up a breeze.
Use a digital meat thermometer to keep an eye on the internal temperature. When it reaches 145 - 150 degrees remove the smoky pork tenderloin from the smoker.
Cook time will vary and it's important to remember that you're cooking to the internal temperature of the meat, not a specific time.
After removing the meat, tent the pork with aluminum foil and let it rest for 15 minutes before slicing. This will give the juices time to reabsorb and redistribute.
Slice the pork into ½ inch to ¾ inch slices and serve.

Notes

Can I use other seasonings in the dry rub?

Absolutely. The key to making delicious smoked meats that you and your family will love is to use seasonings that you enjoy eating. Changing up the spices in this simple rub is easy and definitely something you can do each time you prepare smoked beef, pork, or chicken.

Other seasonings you could add to your spice rub are chili powder, cayenne pepper, ground ginger, turmeric, and coriander. For a sweet rub, add a little brown sugar.

You can also use your favorite seasoning blend or favorite rub for pork recipes. Cajun seasoning, jerk seasoning, or barbecue seasoning can be used instead of making your own dry rub.

Nutrition