Smoked Pork Tenderloin
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One of my favorite cuts of meat is pork tenderloin. So, of course, I had to try cooking it on the smoker. It turned out delicious. This smoked pork tenderloin is tender and flavorful!
The tenderloin is a lean, tender cut of meat from the loin of the pig. It is one of the most tender cuts available because it comes from a muscle that doesn’t get much exercise.
The tenderloin is coated in a flavorful homemade rub and cooked on the pellet smoker for 2-3 hours. Every half hour, you also spray it with some apple cider vinegar.
Spraying with apple cider vinegar helps maintain moisture on the surface of the meat, preventing it from becoming too dry. It helps prevent the formation of a hard crust, which can sometimes happen during long smoking sessions.
The acidity in apple cider vinegar acts as a natural tenderizer. It helps break down the meat’s muscle fibers, making it more tender and juicy.
I used the leftovers we had and cut them up into chunks, and served them in tacos. We thought it was just as tender as leftovers.
Ingredients to Make Smoked Pork Tenderloin Recipe
- PORK TENDERLOIN
- YELLOW MUSTARD
- PAPRIKA
- BROWN SUGAR
- COARSE GROUND BLACK PEPPER
- SEA SALT OR KOSHER SALT
- CAYENNE PEPPER
- CHILI POWDER
- GARLIC POWDER
- ONION POWDER
- APPLE CIDER VINEGAR
How to Make Smoked Pork Tenderloin
Preheat your smoker to 225°F (107°C). Pour the apple cider vinegar into a spray bottle. You might not use all of it, but it’s good to have enough ready.
Prepare the dry rub in a small bowl. Mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Rub the tenderloin all over with a thin coating of yellow mustard. This helps the spice rub adhere to the meat. Generously season the tenderloin on all sides with the spice rub, pressing it into the meat to ensure it sticks well.
Place the seasoned tenderloin on the grill grate and close the lid. Every 30 minutes, open the smoker and spray the tenderloin with apple cider vinegar. About 5 squirts each time should be sufficient to keep the meat moist and flavorful.
Maintain a steady temperature on the pellet grill of around 225°F (107°C) for 2-3 hours. At the 2-hour mark, start checking the internal temperature of the tenderloin using a meat thermometer. The tenderloin is done when it reaches an internal temperature of at least 145 degrees f. You can do this with the grill probe or a meat thermometer.
Once the tenderloin reaches the desired internal temperature, remove it from the smoker. Let the meat rest for a few minutes before slicing to allow the juices to redistribute. Enjoy your deliciously smoked pork tenderloin, perfect for any barbecue or family meal!
Frequently Asked Questions
Why do I need to use mustard on the pork tenderloin?
The mustard acts as a binder to help the spice rub adhere to the meat. It also adds a slight tangy flavor, but it won’t be prominent after smoking.
What type of wood pellets should I use for smoking pork tenderloin?
Fruit woods like apple or cherry wood or hardwoods like hickory are excellent choices for smoking pork tenderloin. They add a mild, sweet, and smoky flavor that complements the meat.
Can I use a different type of vinegar for spraying?
Yes, you can use other types of vinegar like white vinegar or red wine vinegar. However, apple cider vinegar is preferred for its mild, fruity flavor that complements the pork.
How do I prevent the pork tenderloin from drying out?
Maintain a consistent smoking temperature, spray the meat regularly with apple cider vinegar, and avoid overcooking by closely monitoring the internal temp.
What should I do if the pork tenderloin cooks too quickly?
If the tenderloin reaches the desired internal temperature before the estimated cooking time, you can wrap it in foil and keep it in a warm oven (around 200°F) to keep it warm until you’re ready to serve.
FOR MORE RECIPES LIKE THIS, TRY:
- Pork Tenderloin with Cranberry Sauce
- Easy Roasted Pork Tenderloin
- Pork Tenderloin with Mushroom Gravy
- Amazing Pork Tenderloin
Smoked Pork Tenderloin
Real Mom Kitchen
Ingredients
- ½ cup apple cider vinegar
- 2-3 pound pork tenderloin
- 2-3 Tbsp yellow mustard
- 1 Tbsp paprika
- 1 Tbsp brown sugar
- ½ Tbsp coarse ground black pepper
- ½ Tbsp sea salt or kosher salt
- 1 tsp cayenne pepper
- ½ Tbsp chili powder
- ½ Tbsp garlic powder
- ½ Tbsp onion powder
Instructions
- Preheat your smoker to 225 degrees.
- Place about ½ a cup apple cider vinegar in the spray bottle. You most likely won’t end up using all of this..
- Mix together all the seasonings in a small bowl.
- Rub the tenderloin down, all over, with the yellow mustard. You just want a thin coating. Then season the tenderloin on every side with the spice rub and rub it into the meat.
- Place the tenderloin on the grate and close the lid. Once every 30 minutes, coat the tenderloin by spraying it with the apple cider vinegar. This should be about 5 squirts each time.
- Keep temperature at around 225 degrees fahrenheit for 2- 3 hours. Use meat thermometer to check the internal temperature of the meat at the 2 hour mark. It needs to reach at least 145 degrees fahrenheit. Once it reaches that temperature, remove from the smoker. Let the meat rest for 10 minutes before slicing to allow the juices to redistribute.
Nutrition
Recipe adapted from The Country Cook.
