Sweet Seasoned Smoked Pork Tenderloin
- David Bouska
- Apr 15, 2021
- 2 min read
A spiced-up marinade or robust rub is critical when smoking low-fat proteins like pork tenderloin to add flavor. Luckily, this Sweet Seasoned Smoked Pork Tenderloin recipe calls for both methods. Plus Liquid Pork Injections! Despite what you've heard, don't be afraid to overdo seasoning a lean piece of meat. Be more fearful of not having any leftovers.
Prep Time: 20 minutes
Cook Time: 60-90 minutes
Smoker Temp: 235°F
Wood: Apple and Hickory
Ingredients:
3 lbs Pork Tenderloin
Dry Rub Ingredients:
4 TB Sweet Chipoltle Rub
Salt & Pepper to taste
Marinade Ingredients:
1/2 cup Mustard and Juice of 1 Lemon
A wet marinade is vital for adding extra flavor and keeping the tenderloin juicy while it smokes. Now, injecting juicy tastes right into the piece of meat is another technique that works deliciously. The marinade can be as simple, but adding quality aromatic spices can kick it up a notch. Butcher BBQ's award-winning ingredients save the day.
Combine all of the marinade ingredients in a ziplock bag. Add your pork tenderloins and mix to cover the meat thoroughly—marinade for 2 hours.
When marination is complete, fire up your smoker to 235°F (or press "ON" if using electricity) and add your wood chips. I used a mix of apple and hickory wood chips for a sweet, smoky combination.
Before cooking, inject the tenderloins with Butcher BBQ's Butcher BBQ Liquid Pork Injection with the Meat Marinade Injector, and then apply the mixed dry rub seasonings. The Wild Cherry Rub and the
Sweet Chipotle Rub pairs wonderfully and adds the perfect amount of sweetness to accompany the wet marinade. Fully rub down the injected pork and check to see if your smoker is at the desired temperature.
Smoke all the tenderloins at 235°F until the internal temperature reaches 145°F, about 1 to 1 1/2 hours. I brushed on more of the leftover marinade every 20 minutes to keep everything moist.
Be sure not to overcook the pork. The lean part of the pig can dry out quickly. Resting after the cook is essential, so all the juices have a chance to redistribute. Remove the meat and transfer to a cutting board and allow it to rest for 10 minutes before slicing and serving.
Time for the taste test. Survey says: delicious! The seasonings and injection added so much flavor to this pork tenderloin. Every bite is a taste bud delight, and the apple and hickory smoke set in the meat rounding out the sweetness.
A savory, smoky, and sweet, perfectly smoked pork tenderloin is one of my favorite dishes. I can smell it coming off the grille as I write this sentence. Take a whiff. That's your next smoked supper. Hear that? That's your stomach... You better get started.
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