smoked pork tenderloin

This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It&#x27;s a great weekday dinner option, and can even be fancied up for special occasions.

Smoked Pork Tenderloin

pork

Tablespoons Hey Grill Hey Signature Sweet Rub

Whiskey Peach BBQ Sauce

Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.

Preheat your smoker to 225 degrees F.

Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.

Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.

Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.

A pork tenderloin that is packed full of cheese, bacon, and spinach! As soon as you slice into this tenderloin, the creamy cheese mixture will spill out. It is coated in a cajun spice rub and cooked on the smoker for a delicious flavor. It doesn&#x27;t get any better than this!

Traeger Smoked Stuffed Pork Tenderloin

pork tenderloin

cream cheese

cheddar cheese

mozzarella cheese

spinach,

cajun seasoning rub

Preheat the Traeger or other smoker to 250°F. 

Butterfly the tenderloin by slicing it in half,...

Butterfly the tenderloin by slicing it in half, lengthwise. Do not cut all the way through. Open it like a book and use a meat tenderizer/mallet to pound it flat to 1/4 inch thick. 

Mix the cream cheese, bacon, cheddar, mozzarella, and...

Mix the cream cheese, bacon, cheddar, mozzarella, and spinach in a bowl. 

Spread the cheese mixture on the tenderloin and...

Spread the cheese mixture on the tenderloin and roll it up jelly-roll fashion. Secure it with cooking twine. Cover the tenderloin with the cajun seasoning rub.

Place the tenderloin on a baking pan or...

Place the tenderloin on a baking pan or grill pan and put it in the pre-heated Traeger. 

Cook for approximately 45 minutes to 1 hour...

Cook for approximately 45 minutes to 1 hour or until the internal temperature reaches 140°F - 143°F. 

Remove the tenderloin and cover it with a...

Remove the tenderloin and cover it with a sheet of foil for 10 minutes to rest before you slice it. 

https://mediavine-res.cloudinary.com/video/upload/g94zywedcqrfyczwgmmt.mp4

A pork tenderloin that is packed full of cheese, bacon, and spinach! As soon as you slice into this tenderloin, the creamy cheese mixture will spill out. It is coated in a cajun spice rub and cooked on the smoker for a delicious flavor. It doesn't get any better than this!

This pork loin (or tenderloin) is rubbed with a traditional sweet homemade BBQ rub and then slow smoked on a Pit Boss pellet grill to perfection.  The ultimate (and easiest) way to smoke a pork roast on a Pit Boss!

Pit Boss Smoked Pork Loin

Tbsp Olive Oil

½ Cup Brown Sugar

Tbsp Smoked Paprika

Tbsp Chili Powder

tsp Onion Powder

tsp Garlic Powder

tsp Cumin

Pepper

tsp Sea Salt (adjust

Use a good boning or filet knife first remove any excessive fat from the top and sides of the pork loin

If there is a fat cap, trim it to about 1/4 inch thickness and then score it with crosshatch marks.

Trim and Score the Pork Loin

Place the pork loin on a cutting board or wire rack on top of a baking sheet.  Rub with olive oil on all sides.

Mix the BBQ Pork Rub ingredients together well in a small mixing bowl

Apply the rub generously to all sides of the pork loin.  You can let it rest and absorb the rub wrapped in plastic wrap in the refrigerator for anywhere from 30 minutes to overnight while you prepare the Pit Boss.

Season the Pork Loin

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Once the temperature of the Pit Boss drops to 250°F, place the seasoned pork loin in the cooking chamber with the thickest part facing towards the hotter right side. Place a temperature probe into the center.

Close the lid and cook at this temperature until the internal temperature of the pork reaches 145°F, about 1 hour per pound.

Smoke the Pork Loin on the Pit Boss

Remove the smoked pork loin and let it rest on a cutting board, uncovered for 20-30 minutes.

Slice the pork in thick 1 inch slices for each guest starting at the thinnest end and working your way to the center. Only slice what you plan to serve immediately so that the pieces do not dry out.

Serve immediately with warmed BBQ sauce optionally.

Remove, Rest, and Slice the Smoked Beef Tenderloin

https://www.youtube.com/watch?v=akt7ANvjRkQ

In today's video we show you how to smoke the most tender, juicy pork loin that you have ever seen. Smoking pork loin on the Pit Boss (3 Series) Vertical pellet smoker makes this one of the easiest and most flavorful pork loin we've ever cooked. There is just something special about the smoke flavor that the pellets put into the pork.

You could just as easily use one of the Pit Boss pellet grills to achieve the same results.

I have always liked vertical smokers because they are easy to maneuver and store when you aren't using them, and they are super efficient with the pellets which is going to save you money in the long run.

#PitBossNation

Smoking Pork Loin on a Pit Boss Vertical Pellet Smoker.

Step-by-step instructions on how to smoke pork tenderloin. Soaked in a citrus brine and coated in the most flavorful BBQ spice rub, this is a &quot;no-hassle&quot; smoker recipe the whole family will love!

brown sugar

salt

black pepper

smoked paprika

onion powder

garlic powder

Byron's Butt Rub

apple cider vinegar

water

orange, (sliced)

lemon, (sliced)

rosemary, (dried)

bay leaves

garlic cloves, (crushed)

sugar

Pour

To brine, place the pork tenderloin in a large 13x9 dish. Pour all brine ingredients into a bowl and mix well.

Brine

Pour the brine mixture over the pork. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. If you have the time, brine for 12-24  hours.

How to Brine Pork Tenderloin

Generously apply the dry rub onto the meat and ensure all sides are covered.

Preheat

Prepare your smoker. Once your smoker is preheated to 225°F, place the tenderloins in the smoker directly ontto the smoker grates, close the lid, and smoke for 1 hour.

Smoke

After 1 hour, open the smoker lid and baste with BBQ sauce on both sides of the meat. This is the point in the smoking process where I insert the digital thermometer and start monitoring the internal temperature.

Rest

Once the pork tenderloin reaches 145°F, remove the meat from the smoker and let it rest for 3-5 minutes before slicing.

Serve

How to Smoke Pork Tenderloin

https://content.jwplatform.com/videos/JZQLFtKA.mp4

Step-by-step instructions on how to smoke pork tenderloin. Soaked in a citrus brine and coated in the most flavorful BBQ spice rub, this is a “no-hassle” smoker recipe the whole family will love!

My Smoked Pork Tenderloin Pork cooked low will have you squealing in delight! These delicious, incredibly tender and juicy pork tenderloins that couldn&#039;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!

Smoked Pork Tenderloins

tbsp kosher salt

tsp black pepper

½ tsp masala

sumac

cumin

nutmeg

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&#39;s important to remember that you&#39;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.

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Top 5 smoked pork tenderloin recipes from across the web

The most viewed smoked pork tenderloin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Pork Tenderloin

Traeger Smoked Stuffed Pork Tenderl...

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The most viewed smoked pork tenderloin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine