Step 1

These often come packaged in sets of (and it rarely says so on the package for some reason. A good way to tell is by the weight-- most tenderloins will weigh around 1 lb each so a 2 lb package probably has (tenderloins. If it says 1.17 lbs, there's probably only one in there.

Step 2

Remove these from the package and give them a good rinse under cold water.

Step 3

Pat dry with a paper towel and lay them on the cutting board.

Step 4

Use a very sharp knife to remove the silverskin that will often be along one side.

Step 5

Slip the knife under one end and just follow it to the end. If you miss a part of it, just give it another go.

Step 6

While you have the knife in hand, it's a good idea to remove any excess fat as well.

Step 7

I normally use my original rub on all pork but I wanted to try out the Texas style rub on these pork tenderloins so I did one with the original and one with the Texas.

Step 8

As an afterthought, I also decided to use a different sticking base for each one.

Step 9

Mayonnaise contains oil and egg and makes a great base for applying rub and helping it to stick. I often use this on chicken but felt it would marry better with the Texas style rub.

Step 10

I used my normal mustard base with the original rub on the other pork tenderloin.

Step 11

Make sure to get the rub applied well to all sides and the ends.

Step 12

Set up your smoker for cooking at about 225-240°F.

Step 13

If your smoker came with a water pan, use it.

Step 14

When your smoker is up to temperature and holding steady, it's time to cook.

Step 15

I placed the tenderloins on a rack to make it easy but you can also just place them directly on the smoker grate.

Step 16

Keep the smoke going for at least 30 minutes but it's ok to keep a light smoke going for the entire time as well.

Step 17

I highly recommend the use of a remote digital probe meat thermometer.

Step 18

Is it vitally important that the pork tenderloin be removed from the smoker at 145°F. This is the safe temperature for pork.

Step 19

Place a foil pan or a piece of foil over the tenderloins for about 10 minutes to let them rest.

Step 20

Once rested, slice the pork into pieces and serve immediately.