Smoked Pork Tenderloin

Marinated pork tenderloin smoked to perfection, the ‘other white meat’ truly is delicious.

I typically find pork loin no larger than 1 1/2 pounds, which will feed 2-3 people. For this meal, I had 4 loins that fed 6 people. What you see above represents 3 of the 4 loins. The 4th was devoured when my guests decided they wanted seconds!

Start making these about 6 hours before you are ready to eat. To cook up 4 loins, marinate them in 1C apple juice, 1/2C brown sugar, 1/2C honey, 1T paprika, 1T salt, 1T pepper, 1T garlic powder and a handful of fresh thyme.

When ready to cook, place on your smoker at 225F and cook until the internal temperature reaches 140F. Pull and let rest for 15 minutes, as the temperature will continue to rise to about 145-148 by the time all is said and done.

2 Replies to “Smoked Pork Tenderloin”

  1. Hey Greg,

    I’m planning on smoking 2- 6 lb pork loins for Christmas. I have a treager. Wife does not want BBQ, so thinking about just doing a seasoning of Salt, Pepper, garlic powder, and then a thyme sage breadcrumb crust. and serve it with a fresh warm cranberry and orange compote. I’m put the probe into the center of one of them and cook until I hit ~140 and let it rest. Any other thoughts or suggestions?

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