Pork tenderloin is an inexpensive cut of meat and can be easily found at your local grocery store.
Smoking a lean cut of meat is not only extremely juicy and flavorful, but is typically quicker to smoke. It's also a myth that smoking lean meat is more tough and tends to be on the dry side. Simply not true.
Pork tenderloin tastes amazing the next day warmed up and served in a wrap, on top of a salad, or in a sandwich!
This pork brine recipe has a citrus base which helps tenderize the meat. The brining process allows the meat to absorb the liquid to not only make the meat juicer and more tender, but to add flavor.
Orange & Lemon Slices: fresh citrus juice not only adds flavor, but the acidic level helps naturally tenderize the meat.
Apple Cider Vinegar: used to add flavor and the acidic level helps tenderize the meat.
Sugar: helps balance out the tartness from the citrus and vinegar with a hint of sweetness.
Salt: maintains the moisture level and also penetrate the food so the flavors in the brine can seep in.
Garlic: adds a savory flavor.
Herbs: rosemary, peppercorn, and bay leaves adds layers of flavor in every bite.
Pork Dry Rub Ingredients You'll Need
Pork Tenderloin: 2-3lbs will feed 4-6 people.
Brown Sugar: adds a sweetness and helps with caramelizing the outside of the meat during the smoking process.
Variations Barbecue Sauce: Skip adding this if you want to stick to only using the dry rub. The flavor is fabulous with only the dry rub, but I love adding barbecue sauce because it takes this recipe to the next level flavor-wise.
Paprika: Using smoked paprika adds a rich and smoky flavor. You can also use sweet paprika which has a mild and slightly sweet flavor. Hot paprika provides a significant kick of spiciness and is ideal for adding heat to dishes where a touch of fiery flavor is desired.
Wood Flavors: Any mild wood, such as apple or cherry provides the best flavor. Pecan is another good choice for this cut of meat.
Preparing the Smoker It doesn't matter what type of smoker you use for this recipe. The smoke time and methods will be the same. But depending on the type of smoker you use will depend on how you prep it.
Start by lighting the smoker. Let it preheat until it reaches 225°F.
If a water pan is being used, put a disposable pan or wrap the water bowl with aluminum foil before filling it with water. This helps ensure an easy clean up after the smoking process. During the smoking process, the meat will drip.
Step-By-Step Recipe Instructions
Step 1: Start by brining the meat. Place the pork in a large 13x9 dish.
Step 2: Combine all the brine ingredients into a large bowl and mix well.
Step 3: Then, pour the liquid brine mixture over the pork. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours.
Expert Tip: For best results, brine for for 10-12 hours.
The tenderloins are still going to be wet from the brine which helps the dry rub stick to the meat better. There's no need to let them marinate in the rub.
Step 4: After the brining process, remove the pork and place it on a large cookie sheet. Do not dry it off with paper towels. It should be wet when you apply the dry rub.
Step 5: Lather both sides of the meat with the pork dry rub. Using your fingers, firmly press the dry rub into the pork and ensure all sides are covered.
The tenderloins are still going to be wet from the brine which helps the dry rub stick to the meat better. There's no need to let them marinate in the rub.
Step 6: When the smoker has preheated to 225°F, put the meat directly on the smoker grates. Close the lid and smoke the meat for 1 hour.
Step 7: Open the smoker lid and using a basting brush, lather on a savory and flavorful barbecue sauce to both sides of the meat. This is the point in the smoking process when I insert the digital meat thermometer and start monitoring the internal temperature.
Step 8: When the internal temperature of the pork reaches 145°F, remove the meat from the smoker and let it rest for 3 minutes. Grab a meat carving knife, slice, and then serve.
The key to success when smoking a pork tenderloin is smoking it low and slow. And the results are full of mouthwatering flavor everyone will enjoy!
Expert Tip: For best results, brine for for 10-12 hours.
Preparing the Smoker
It doesn't matter what type of smoker you use for this recipe. The smoke time and methods will be the same. But depending on the type of
smoker you use will depend on how you prep it.
Start by lighting the smoker. Let it preheat until it reaches 225°F.
If a water pan is being used, put a disposable pan or wrap the water bowl with aluminum foil before filling it with water. This helps ensure an easy clean up after the smoking process. During the smoking process, the meat will drip.
Depending on the type of smoker you use will determine if you should use wood chips, wood chunks, or pellets. If you use wood chips, they should last about 1.5-2 hours. Wood chunks will burn longer, about 2-4 hours.
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