Smoked Pork Tenderloin

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This smoked pork tenderloin recipe features a flavorful rub and a touch of apple cider vinegar for added tenderness and a subtle tang. Smoked at a low temperature until perfectly cooked, the tenderloin emerges juicy, smoky, and rich in flavor.

Course Main Dish

Cuisine BBQ

Keyword pellet smoker, smoker

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 208kcal

Author Laura

Equipment

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