Smoked Pork Tenderloin
Smoking the tenderloin low and slow for about an hour transforms this tender cut of meat into a scrumptious and juicy dish.
Save
Pin Recipe
Print Recipe
Ingredients
- 1 lb pork tenderloin
- 2 teaspoons kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Prepare the pork loin by removing some of the silver skin.
- Combine all the dry seasoning and generously rub it into the meat. Tie the meat with twine to insure an even form; (tucking in the end pieces.) Have the meat cure for at least 8-hours.
- Pre-soak the wood chips for at least an hour.
- Prepare the broiler pan by lining it with the foil on the bottom of the pan to hold the wood chips.
- When ready to grill, preheat the grill, place the broiler pan directly on the grill grates and add the pre-soaked wood chips.
- Put the top slotted plate of the broiler pan on top, and place the pork over the slots.
- Adjust the grill temperature to 220°f (105°C) and cover and let it smoke for 45-minutes to an hour.
- After 45-minutes check the internal temperate of the pork. Pork is safe to eat after it hits an internal temperature of 145° F(62°C).
- Remove it from the grill and let it rest for 10 minutes before slicing it into thin pieces and serving.
