Smoked Pork Tenderloin
A delicious smoked pork tenderloin brined for flavor and smoked to perfection, finished with a BBQ sauce glaze.
Ingredients
Brine
salt1/2cup
sugar1/2cup
white wine vinegar1/2cup
water4cups
Tenderloin
pork tenderloin1lb
binder (e.g., olive oil)1tbsp
BBQ rub2tbsp
BBQ sauce1/2cup
Nutrition (per serving)
Calories
554.0kcal (27.7%)
Protein
30.6g (61.28%)
Carbs
19.7g (7.15%)
Sugars
17.2g (34.34%)
Healthy Fat
19.2g
Unhealthy Fat
9.4g
% Daily Value based on a 2000 calorie diet
How to make Smoked Pork Tenderloin
Brining
- Step 1
Combine salt, sugar, white wine vinegar, and water to create the brine.
- Step 2
Submerge the pork tenderloin in the brine for 6-24 hours. Do not exceed 24 hours.
Smoking
- Step 1
Remove the tenderloin from the brine and pat dry.
- Step 2
Apply a binder to the tenderloin and season with your favorite BBQ rub.
- Step 3
Preheat your smoker to 215-225°F.
- Step 4
Smoke the tenderloin for 1-2 hours or until the internal temperature reaches 135°F.
Finishing
- Step 1
Brush the smoked tenderloin with BBQ sauce.
- Step 2
Broil or cook over high heat until the sauce is set.
Nutrition (per serving)
Nutrition (per serving)
Calories
554.0kcal (27.7%)
Protein
30.6g (61.28%)
Carbs
19.7g (7.15%)
Sugars
17.2g (34.34%)
Healthy Fat
19.2g
Unhealthy Fat
9.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the tenderloin is fully submerged in the brine for even flavor.
Use a meat thermometer to accurately check the internal temperature.
Let the tenderloin rest for a few minutes before slicing to retain juices.
FAQS
How long should I brine the pork tenderloin?
Brine the pork tenderloin for 6-24 hours, but do not exceed 24 hours.
What temperature should the smoker be set to?
Set the smoker to 215-225°F.
How do I know when the tenderloin is done smoking?
The tenderloin is done when the internal temperature reaches 135°F.
Can I use any BBQ sauce for this recipe?
Yes, use your favorite BBQ sauce to glaze the tenderloin.
What is a binder and why is it used?
A binder, such as olive oil, helps the seasoning adhere to the meat.
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Brandon Griffin
(@cajuninthekitchen)
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊 Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia