Smoked Pork Tenderloin
Author: The Taste Place
Recipe type: Main Dish
Cuisine: BBQ
Cook time:
Total time:
Serves: 4-8
- 1 or 2 pork tenderloins (1.5-2 pounds each)
- ½ cup marinade (I prefer Stubb’s Pork Marinade) or dry rub (I prefer one with brown sugar)
- ½ cup bbq sauce (any sort that won’t conflict with your rub or marinade)
- 4-6 wood (hickory for a stronger flavor, pecan, cherry or apple for something milder) chunks, or 2 cups of wood chips (in foil packet, if chips)
- Cut silver membrane off pork loin, if you feel like it.
- Marinade or dry rub pork loin (can be done overnight, but citrus based marinades should only be done 2-3 hours max).
- Drain marinade (if used) and place pork loin on smoker.
- Smoke approximately 2 hours at 225, replacing charcoal (and adding new wood chips) once, or as needed, to maintain temperature.
- About 30 minutes before taking it off the smoker, baste with BBQ sauce, if using.
- When the meat reaches 145 degrees, take off smoker and wrap in foil for 5-10 minutes.
- Slice thinly and serve with more bbq sauce on the side or with a chutney.
Recipe by The Taste Place at https://www.thetasteplace.com/smoked-pork-tenderloin-the-2nd-best-meat-you-can-smoke/
3.3.3070