Top 5 Smoked Pork Tenderloin Recipes You Must Try

Smoking pork tenderloin is an excellent way to bring out the natural flavors of this tender and juicy cut of meat. With a variety of recipes to choose from, you'll never run out of ways to enjoy this delicious dish. From the classic Traeger smoked pork tenderloin to unique flavor combinations like Asian and Cajun, there's something for every palate.

 One of the most common questions when it comes to smoking pork tenderloin is how long to smoke it. Generally, it takes about 2 hours to smoke pork tenderloin, but this can vary depending on the size of the cut and the type of smoker used.

In this guide, we will explore the top 5 smoked pork tenderloin recipes to try, each offering a different taste experience. These recipes are perfect for those looking to expand their smoking repertoire or simply searching for a new, delicious way to enjoy this mouthwatering cut of meat. Whether you're using a pellet smoker, an electric smoker, or a traditional charcoal grill, these recipes will help you create a flavorful and memorable meal that everyone will love.

 So gather your ingredients and prepare to embark on a culinary adventure with these top 5 smoked pork tenderloin recipes.

1. Smoked Garlic Pork Tenderloin

Smoked Garlic Pork Tenderloin is an incredible dish that is cooked low and slow on a smoker, resulting in a tender and flavorful meal. The combination of garlic, herbs, and smoky flavors makes this a crowd-pleaser at any gathering. Follow these simple steps to make your very own smoked garlic pork tenderloin. Don't forget to keep an eye on the temperature, and always use a meat thermometer for accurate results.

Ingredients:

• 2 lbs pork tenderloin
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. Prepare the pork tenderloin: In your wooden cutting board, begin by removing the silver skin from the pork tenderloin. To do this, use a sharp knife to carefully trim the thin layer of shiny, fibrous tissue from the surface of the meat. This will ensure that the tenderloin is tender and easy to eat.

2. Marinate the pork:In a small bowl, mix together the minced garlic, olive oil, brown sugar, soy sauce, rosemary, thyme, smoked paprika, black pepper, and salt. Place the pork tenderloin in a zip-top bag or a shallow dish and pour the marinade over it. Make sure the tenderloin is well coated, and then refrigerate for at least 2 hours or up to overnight. This marinating process will help the flavors to penetrate deep into the meat.

3. Preheat the smoker: Before you start smoking the pork tenderloin, you'll need to preheat your smoker. Set it to a temperature of 225°F and let it come up to temperature. Make sure you have enough wood chips or pellets on hand to create a consistent smoky environment.

4. Smoke the pork tenderloin:Once the smoker has reached the desired temperature, remove the pork tenderloin from the marinade and let any excess drip off. Place the tenderloin directly on the smoker's grates, close the lid, and let it cook low and slow. This will help the tenderloin develop a nice smoky flavor and keep it moist and tender.

5. Monitor the temp:As the pork tenderloin cooks, you'll want to keep an eye on its internal temperature. Insert a probe from a meat thermometer into the thickest part of the tenderloin, being careful not to touch the bone. You'll want to cook the pork until it reaches an internal temperature of 145°F, which should take approximately 2-3 hours.

6. Rest and serve: Once the pork tenderloin has reached the desired temperature, remove it from the smoker and let it rest for about 10 minutes. This will allow the juices to redistribute throughout the meat, ensuring a moist and tender result. After resting, use a sharp knife to slice the tenderloin into thin medallions, and serve immediately.

2. Smoked Maple Mustard Pork Tenderloin

Another must-try recipe for smoked pork enthusiasts is the Smoked Maple Mustard Pork Tenderloin. This dish combines the sweetness of maple syrup with the tang of mustard for a mouthwatering flavor combination. The pork loin is rubbed with a delicious mix of spices and herbs before being smoked on the grill. With the right cook time and temperature, you'll achieve a juicy and tender cut of meat that is sure to impress your guests.

Ingredients:

• 2 lbs pork loin
• 1/4 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Prepare the pork loin: Start by trimming any excess fat from the pork loin. This cut of meat is generally lean, so you won't need to remove much. Rinse the loin under cold water and pat it dry with paper towels.

2. Mix the rub: In a small bowl, combine the maple syrup, Dijon mustard, brown sugar, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a thick paste.

3. Apply the rub: Using your hands or a brush, generously coat all sides of the pork loin with the maple mustard rub. Make sure to cover the entire surface of the meat. Allow the pork loin to rest at room temperature for 30 minutes to absorb the flavors.

4. Preheat your pellet smoker: Set your pellet smoker to 225°F and let it preheat. Fill the smoker with hickory pellets for a rich, smoky flavor that will complement the maple mustard rub.

5. Smoke the pork loin: Once the smoker is ready, place the pork loin directly on the grill grates. Close the lid and smoke until the internal temperature reaches 145°F, which should take approximately 2-3 hours.

6. Rest and serve: After the pork loin has reached the desired internal temperature, remove it from the smoker and let it rest for about 10 minutes. This will allow the juices to redistribute throughout the meat, ensuring a moist and tender result. Slice the pork loin into thin medallions and serve immediately.

3. Smoked Herb-Crusted Pork Tenderloin

If you're looking for an elegant and flavorful dish, try smoking a herb-crusted pork tenderloin on a pellet grill. This recipe combines a delightful mix of herbs and spices in a dry rub that coats the tenderloin, resulting in a flavorful crust. The pork tenderloin is one of the most tender cuts of meat, and when smoked to perfection, it's a true culinary delight. This recipe card will guide you through the process of creating a smoked herb-crusted pork tenderloin that your guests will love.

Ingredients:

• 2 lbs pork tenderloin
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Optional: BBQ sauce for serving

Instructions:

1. Prepare the pork tenderloin: Begin by trimming any excess fat or silver skin from the pork tenderloin. Rinse the tenderloin under cold water and pat it dry with paper towels.

2. Make the spice rub:In a small bowl, combine the olive oil, rosemary, thyme, sage, garlic powder, onion powder, salt, black pepper, and smoked paprika. Mix well to create a thick paste.

3. Apply the spice rub:Use your hands or a brush to generously coat the entire surface of the pork tenderloin with the herb-spice rub. Allow the tenderloin to rest at room temperature for 30 minutes, letting the flavors meld and penetrate the meat.

4. Preheat your pellet grill:Set your pellet grill to 225°F and let it preheat. Use a mild wood like apple or cherry for a subtle smoky flavor that won't overpower the herbs.

5. Smoke the pork tenderloin:Place the seasoned pork tenderloin directly on the grill grates of your pellet grill. Close the lid and smoke the pork tenderloin until the internal temperature of the tenderloin reaches 145°F, which should take approximately 2-3 hours.

6. Rest and serve: After the pork tenderloin has reached the desired internal temperature, remove it from the pellet grill and let it rest for about 10 minutes. This will allow the juices to redistribute throughout the meat, ensuring a moist and tender result. Slice the pork tenderloin into thin medallions and serve with your favorite BBQ sauce on the side, if desired.

4. Smoked Asian Pork Tenderloin

For a more exotic and flavorful twist, try the Smoked Asian Pork Tenderloin. This recipe combines a delicious blend of Asian-inspired spices, sauces, and flavors that beautifully complement the smoky taste of the tenderloin. This cut of pork, when cooked properly, is tender and juicy, making it an ideal choice for smoking. Follow this guide to smoke a tenderloin with an Asian flair that will leave your guests asking for seconds.

Ingredients:

• 2 lbs pork tenderloin
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 1 tablespoon Chinese five-spice powder
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Prepare the pork tenderloin: Begin by trimming any excess fat or silver skin from the pork tenderloin. Rinse the tenderloin under cold water and pat it dry with paper towels.

2. Create the Asian marinade: In a medium-sized bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, Chinese five-spice powder, and crushed red pepper flakes (if using). Mix well to combine all the ingredients.

3. Marinate the pork tenderloin: Place the pork tenderloin in a zip-top bag or a shallow dish and pour the marinade over it. Make sure the tenderloin is well coated, and then refrigerate for at least 2 hours or up to overnight. This marinating process will help the flavors to penetrate deep into the meat.

4. Preheat your smoker:Set your smoker to a temperature of 225°F and let it come up to temperature. Use a mild wood like apple or cherry for a subtle smoky flavor that complements the Asian-inspired marinade.

5. Smoke the pork tenderloin:Once the smoker has reached the desired temperature, remove the pork tenderloin from the marinade and let any excess drip off. Place the tenderloin directly on the smoker's grates, and cook until the internal temperature of the meat reaches 145°F, which should take approximately 2-3 hours.

6. Rest and serve: After the pork tenderloin has reached the desired internal temperature, remove the tenderloin from the grill and let it rest for about 10 minutes. This will allow the juices to redistribute throughout the meat, ensuring a moist and tender result. Slice the smoked pork loin into thin medallions and serve immediately.

5. Smoked Cajun Pork Tenderloin

Who wouldn't want to try a bold and flavorful dish like the Smoked Cajun Pork Tenderloin? This recipe features a spicy Cajun rub that adds a delicious kick to the tender and juicy pork. With the perfect blend of seasonings and smoky flavor, this dish is sure to be a hit among friends and family. For those who have tried this recipe, it's a testament to the amazing flavors that can be achieved by smoking a pork tenderloin.

Ingredients:

• 2 lbs pork tenderloin
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Prepare the pork tenderloin: Begin by trimming any excess fat or silver skin from the pork tenderloin. Rinse the tenderloin under cold water and pat it dry with paper towels.

2. Make the Cajun rub: In a small bowl, combine the paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Mix well to create a uniform blend of rub ingredients.

3. Apply the Cajun rub: Drizzle olive oil on the pork tenderloin, ensuring it is evenly coated. Next, generously apply the Cajun rub to all sides of the pork, making sure the entire surface is covered.

4. Preheat your smoker or charcoal grill: Set your smoker or charcoal grill to a temperature of 225°F and let it preheat. Use a hardwood like hickory or oak for a robust smoky flavor that complements the Cajun spices.

5. Smoke the pork tenderloin: Once the smoker or charcoal grill has reached the desired temperature, place the seasoned pork tenderloin directly on the smoker grates. Close the lid and cook the pork until the internal temperature reaches 145 degrees F, which should take approximately 2-3 hours.

6. Rest and serve: After the pork tenderloin has reached the desired internal temperature, remove it from the smoker and let it rest for about 10 minutes. This will allow the juices to redistribute throughout the meat, ensuring a moist and tender result. Slice the tenderloin into thin medallions and serve immediately.

Conclusion

To sum up, smoked pork tenderloin is a versatile and delicious dish that can be enjoyed in a multitude of ways. The top 5 recipes presented here offer a range of flavors, from classic smoked to exotic Asian and bold Cajun options. By experimenting with different seasonings, marinades, and smoking techniques, you can create a truly memorable meal that highlights the natural tenderness and juiciness of this delectable cut of meat.

No matter the type of smoker you use or your level of experience, these recipes are sure to impress your friends and family, leaving them eager to taste your next smoked pork tenderloin creation.

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