Smoked Pork Tenderloin

This brined then smoked pork tenderloin is so juicy and flavorful that it simply melts in your mouth. Use this easy to follow smoked pork tenderloin recipe for perfect results every time!

4.58 from 14 votes

Prep Time 10

Cook Time 2 30

Rest Time 5

Total Time 2 45

Ingredients

2 pork tenderloins

brine:

1 cup of hot water
¼ cup coarse kosher salt
¼ cup maple syrup
2 cups ice water

rub:

3 tablespoons brown sugar lightly packed
2 teaspooons coarse ground kosher salt
2 teaspooons coarse ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Sauce:

¼ - ½ cup your favorite bbq sauce

Instructions

Prepare 2 pork tenderloins by removing any excess fat and silver skin.
In a large container, add 1 cup of hot water and 1/4 cup of coarse kosher salt. Mix until the salt is completely dissolved, then add 1/4 cup maple syrup, and 2 cups of ice water.
Add the prepared tenderloin to the brine and place in the fridge for up to 12 hours. If using a vacuum sealer to speed up the brine, see the notes section below for directions.
Before removing the tenderloins from the brine, make your dry rub. If using store-bought rub, skip to the next step. In a medium bowl, combine 3 tablespoons brown sugar, 2 teaspoons coarse kosher salt, 2 teaspoons coarse ground black pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
Remove the pork tenderloin from the brine, and blot dry with a paper towel. Place the tenderloin on a rimmed baking sheet then generously apply rub to all sides of the tenderloin.
Once the pork tenderloin has been rubbed, preheat the smoker to 225f. Allow the tenderloin to rest at room temperature until the smoker is heated.
When the smoker reaches cooking temperature, place the loin on the smoker, we like to cook on the middle rack with a tin foil lined baking sheet on the bottom rack.
Smoke the tenderloins at 225f until the internal temperature reaches 135f. This will take about an hour and a half.
Once the tenderloin has reached an internal temperature of 135f, brush it with your favorite BBQ sauce - I love Traeger Apricot Glaze for this recipe, then continue cooking for another hour or until the internal temperature reaches 145f.
Allow the tenderloins to rest for 5 minutes before slicing into medallions and serving.

Notes

brining hack

Prepare a half batch of brine, then add it to a vacuum seal bag, and add pork tenderloin to the bag too. I place the prepared bag into your AVID ARMOR CHAMBER VACUUM sealer. Then hit that marinade button. Allow the machine to complete 3 marinade cycles before removing the pork from the chamber vacuum.

Batch:

This recipe as written will cook two pork tenderloins as I always find them in a two pack at the grocery store, it can be halved or doubled as required.

In my experience, two pork tenderloins are usually enough for two meals for my family of four.

Storage:

Leftover smoked pork tenderloin can be kept in an airtight container in the fridge for 3-4 days. But don't hold yourself to eating it in medallions! Try your leftovers on sandwiches, in salads, in tacos.