Smoked Pork Tenderloin

I smoked a pork tenderloin the other evening for the first time on my new wood smoker.....and I was so pleased with how it turned out.....tasty and tender!!! The one point that I can't stress more than anything.....take the meat off when it's internal temperature reaches 160 degrees for optimum tenderness.....and I mean at exactly 160 degrees! With that said.....on to the recipe.....

Smoked Pork Tenderloin
adapted from Smoke & Spice
Printable Recipe

You'll Need

2 - 12-ounce to 14-ounce pork tenderloins
Vegetable Oil

Sweet Sensation Rub

1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon onion powder
1-1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme

Tenderloin Mop

Remaining Sweet Sensation Rub
1-1/2 cups chicken stock
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1 tablespoon honey

The night before you plan to smoke your meat, mix together the rub ingredients: allspice, brown sugar, onion powder, salt, nutmeg, cinnamon, and thyme. Blend well.

Pat your tenderloins with a paper towel till dry, then lightly cover all sides with the oil.

Once covered with the oil, rub 2 tablespoons of the dry rub mixture into the meat. Cover with plastic wrap and refrigerate overnight.

Prepare your wood smoker, bringing the temperature up to 200 to 220 degrees.

Remove the tenderloins from your fridge and let them sit at room temperature for 30 minutes before smoking.

In a small saucepan over low heat, mix together the remaining rub mixture and all the mop ingredients. This will be your mop.

In a heavy skillet over high heat, quickly sear all sides of the tenderloin.

Transfer the tenderloins to your wood smoker, and cook for 2 to 2-1/4 hours, turning your meat every 30 minutes to mop. The tenderloins are done when their internal temperature reaches 160 degrees. Make sure you let the meat sit for 10 minutes before slicing.