From summer cookouts to holiday feasts, this Smoked Pork Tenderloin recipe is a tasty year-round pick!
I have a confession to make. I’ve been holding it in for a while, trying to play cool, but I can’t keep it to myself any longer: I am so ready for the holidays.
It’s July, and I’m already thinking about decorating my house, wrapping presents, and, of course, the FOOD. My love for the holidays, coupled with my lack of patience, has thrust me into full foodie mode. Also, it doesn’t help that my boyfriend recently invested in a smoker. Y’all, if you could smell this smoked pork tenderloin right now…
Call me unconventional for associating pork with the holidays instead of a turkey or ham, but my family has a unique tradition when it comes to Christmas dinner. My father is Italian, my stepmother is Mexican, and my sisters would rather eat pizza than be stuck in the kitchen all day. So, as our family has grown over the years, we’ve devised a plan to ensure that everyone has a say in what gets served.
Each Christmas, we set a theme for dinner. We started with Italian—my grandmother’s lasagna and homemade cannoli. Then, we did a Mexican fiesta with a full day of tamale-making. One year, we even had a Hawaiian theme inspired by my dad’s favorite Christmas movie, National Lampoon’s Christmas Vacation, where we ate surf and turf and wore matching Hawaiian shirts! We’ve had years when we ordered pizza, while other years, we’ve whipped up pancakes. And yes, even some years, we’ve indulged in a more traditional holiday feast.
Still, one of my favorite Christmas dinners to this day has to be the year my stepmother roasted a pork tenderloin. It was sweet, smoky, juicy… everything you could imagine. And now, I’m on a mission to recreate my favorite meal with this smoked pork tenderloin recipe.
Is This Smoked Pork Tenderloin Healthy?
I like to reserve this smoked pork tenderloin as a dish to eat on special occasions. Pork tenderloin is a lean cut that’s rich in protein, B vitamins, and zinc. The BBQ sauce can add a fair amount of sugar to this recipe, depending on the brand you use, but you can always adjust it to fit your dietary needs. Finally, since this is going in the smoker, that technically makes it a processed meat. So, enjoy this recipe in moderation or save it for when you need a simple crowd-pleaser for a dinner party!
A Total Smoke Show
The thing that really makes this recipe is using a smoker instead of roasting your pork in the oven. Smokers cook meat on a very low heat over a longer time in a controlled environment. This enriches the meat with the unique flavors of the smoke and creates a tender and juicy cut. Okay, my mouth is watering again. Anyway, when you’re done, you’ll have a tenderloin that rivals your favorite restaurants and my stepmother’s Christmas cooking.
How Do I Store Leftovers?
You can keep your leftover smoked pork tenderloin in an airtight container in the fridge for 3-4 days. You can also freeze it. Just keep the tenderloin in a freezer-safe, tightly sealed bag until you’re ready to enjoy it. It’ll keep for around 3 months.
Serving Suggestions
If you’re not making this smoked pork tenderloin for the holidays and want more versatile side options, I’ve got you covered. Tenderloin goes great with grilled veggies like Grilled Corn On The Cob or a Grilled Romaine Salad, as well as a good potato dish like these Rosemary Roasted Potatoes. And if you prefer exact measurements for your dry rub recipe rather than going by taste, try this Brisket Rub. It’s got similar flavors that will beautifully complement the smoked pork.
Ingredients
- 2 pounds pork tenderloin
- 3 tablespoons homemade sweet rub brown sugar, paprika, garlic powder, onion powder, salt, and pepper
- 1/2 cup barbecue sauce
Instructions
- Prepare the pork tenderloins by removing them from the packaging and trimming off any excess fat and silverskin using a sharp knife.
- Preheat your smoker to 225 degrees Fahrenheit, ensuring it’s ready for the pork.
- Generously season the pork tenderloins on all sides with the sweet rub, then place them in the smoker. Close the lid and smoke until the internal temperature reaches 135 degrees Fahrenheit, about 1 1/2 hours. The exact time will depend on the thickness of your tenderloins.
- Glaze the tenderloins with barbecue sauce on all sides, then continue to cook until the internal temperature hits 145 degrees Fahrenheit and the sauce has set.
- Take the pork tenderloin off the grill and let it rest for a few minutes. Then, slice it against the grain into 1/2-inch thick medallions and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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