Grill-Smoked Pork Tenderloin

I love to pair this smoked pork tenderloin with potatoes such as Hasselback Potatoes or Oyster mushroom Gratin. For more Mediterranean-inspired plate, this smoked pork tenderloin pairs beautifully with Green Beans or a crisp Endive and Cauliflower Salad for a vibrant summer table.

For a vegetarian-friendly side off the grill, Smoked Portobello Mushrooms are a smoky, earthy hit. And for the pescatarian crowd the Smoked Salmon is always a hit. This kind of table—colorful, nourishing, and made mostly ahead.

And if you want more traditional

Step-by-step: How to Make

Step 1: Preparing the tenderloin dry rub

The tenderloin is a very lean cut of meat with little or no fat attached. Usually, it has long silver skin or sinew that runs across the top; it’s a connective thin membrane that holds the meat intact. Remove it from the silver skin as much as you can, to expose more surface for the rub and smoke flavor to absorb. 

Pat dry the meat with a towel. 

Combine all the dry rub ingredients and generously rub them all over the meat Pic. 1).

Cut 3-4 “10-inch” butcher twine strings to tie the tenderloin. Tying the tenderloin will ensure that the meat is evenly shaped and holds its round shape. 

First, tuck the tail end of the loin (the thinnest part) under so you achieve the same thickness (Pic. 2). Tie the first string to hold the overlapped pieces together. Tie in 3 other places, but not too tight. Trim the excess ends of the twine (Pic. 3).

Place on a wire rack and store in the refrigerator for at least 8 hours. Ideally for 24 hours.

Step 2: Preparing the wood and smoking pan

The wood needs to be soaked ahead of time. Place the wood chips in a strainer and submerge into a water bowl; the wood stays in one place and it’s easy to strain afterward.

I found that using a broiler pan for smoking is a good option. Most of the oven ranges in the USA come with one; it’s a two-piece slotted upper pan and a drip made of an enameled porcelain finish (that makes them impervious to high-heat cooking.)

I am using the drip pan for wood chips and the upper pan will be the smoker basket for holding the pork tenderloin.

Line the broiler pan with aluminum foil for easy cleanup later (Pic. 4 & 5). 

Step 3: Smoking the pork tenderloin

When ready to smoke, remove the pork tenderloin from the fridge to get to room temperature.  Preheat the grill. Strain the wood chips and place them on the foil of the broiler pan and put it on the grill to jump-start the smoke. 

Put the slotted sheet on top, and place the pork on top of the slot (Pic. 6 & 7). 

Place the whole pan on the grill and adjust the grill temperature to 220°F (105°C). It will take 45 minutes to an hour to smoke and cook the meat.

Check the meat with the thermometer. The ideal temperature for pork is 145° F (62°C).

Let the pork tenderloin rest for 10 minutes before cutting.

I hope you try making this succulent and scrumptious pork tenderloin on you next grilling occasion. And if you enjoyed this recipe, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. I appreciate your support!