Why You’ll Love It
There are few weekday dinners that feel like a small celebration, and a gently smoked pork tenderloin does exactly that in our house; the aroma of wood smoke and garlic pulls everyone toward the kitchen, it cooks relatively quickly, and the slices are tender enough to please kids and grownups alike while still looking lovely on the table.
Serves 4
Prep Time: 20 minutes |
Cook Time: 50 minutes |
Total Time: 70 minutes
Ingredients
- 1 pork tenderloin about 1.5 lb trimmed of silver skin
- 2 tablespoons olive oil
- 1 tablespoon brown sugar packed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup applewood or hickory smoking chips soaked 30 minutes then drained
Instructions
- Trim the tenderloin of any silver skin and pat it dry with paper towels, set aside on a plate.
- Mix the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt and black pepper in a small bowl to make a rub.
- Rub the tenderloin with olive oil then press the dry rub evenly over all sides, let rest at room temperature while you prepare the smoker, about 10 minutes.
- Preheat your smoker to 225 degrees F and add the soaked wood chips to the smoker box or in a foil pouch with holes.
- Place the tenderloin on the smoker grate and insert a probe thermometer into the thickest part, smoke until the internal temperature reaches 135 to 140 degrees F which usually takes 45 to 60 minutes depending on the thickness.
- While the meat smokes, whisk together the Dijon mustard and apple cider vinegar to make a light glaze to brush on in the final 10 minutes of cooking.
- When the tenderloin reaches 130 degrees F brush once with the glaze and continue cooking to 140 degrees F, then remove from the smoker.
- Tent loosely with foil and let rest for 10 minutes so juices redistribute, then slice into 1/2 inch medallions against the grain and serve warm.
Tips & Tricks
- Let the tenderloin come close to room temperature before smoking so it cooks evenly.
- Use a probe thermometer for confidence, the tenderloin is best at 140 degrees F after resting.
- Avoid overcooking, pork tenderloin is lean and dries quickly if left too long on the heat.
- Soak wood chips at least 30 minutes to extend smoke and develop a gentle smoke flavor.
- Resting the meat is essential, it lets the juices settle so each slice stays moist.
Serving Ideas
- Serve sliced over butter mashed potatoes with pan juices for a cozy family dinner.
- Arrange on a warm platter with roasted autumn vegetables for a holiday main course.
- Thinly slice and pile into crusty rolls with mustard and arugula for sandwiches.
- Serve cold slices on a charcuterie board alongside pickles and sharp cheeses.
- Pair with a simple apple fennel slaw for a lighter weeknight plate.
Frequently Asked Questions
How long should I smoke a 1.5 lb pork tenderloin
Expect 45 to 60 minutes at 225 degrees F, but go by internal temperature not time, target 140 degrees F before resting.
Can I use my gas grill instead of a smoker
Yes set up for indirect heat and use a smoker box or foil pouch of wood chips to add smoke, keep the temp around 225 degrees F.
Is smoking necessary or can I oven roast the tenderloin
You can roast at 400 degrees F for about 20 to 25 minutes until 140 degrees F internal, smoking adds that wood flavor but oven roasting is a good alternative.
How do I know if the pork is done without a thermometer
thermometer is safest, but if you must, check that juices run clear and the meat is firm but still slightly springy, though this is less reliable.
Smoked Pork Tenderloin
There are few weekday dinners that feel like a small celebration, and a gently smoked pork tenderloin does exactly that in our house; the aroma of wood smoke and garlic pulls everyone toward the kitchen, it cooks relatively quickly, and the slices are tender enough to please kids and grownups alike while still looking lovely on the table.
Ingredients
- 1 pork tenderloin about 1.5 lb trimmed of silver skin
- 2 tablespoons olive oil
- 1 tablespoon brown sugar packed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup applewood or hickory smoking chips soaked 30 minutes then drained
Instructions
- Trim the tenderloin of any silver skin and pat it dry with paper towels, set aside on a plate.
- Mix the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt and black pepper in a small bowl to make a rub.
- Rub the tenderloin with olive oil then press the dry rub evenly over all sides, let rest at room temperature while you prepare the smoker, about 10 minutes.
- Preheat your smoker to 225 degrees F and add the soaked wood chips to the smoker box or in a foil pouch with holes.
- Place the tenderloin on the smoker grate and insert a probe thermometer into the thickest part, smoke until the internal temperature reaches 135 to 140 degrees F which usually takes 45 to 60 minutes depending on the thickness.
- While the meat smokes, whisk together the Dijon mustard and apple cider vinegar to make a light glaze to brush on in the final 10 minutes of cooking.
- When the tenderloin reaches 130 degrees F brush once with the glaze and continue cooking to 140 degrees F, then remove from the smoker.
- Tent loosely with foil and let rest for 10 minutes so juices redistribute, then slice into 1/2 inch medallions against the grain and serve warm.
Conclusion
A smoked pork tenderloin is one of those dishes that feels thoughtful without being complicated, it brings a small smoky ritual to ordinary evenings and presents beautifully for guests, and once you get comfortable with the timing and your thermometer you can vary glazes and rubs to keep it familiar and new; trust the simple steps, rest the meat, and enjoy the quiet pleasure of slicing through a tender, smoky center for a meal that feels like home.
