Smoked Pork Tenderloin Recipe

This smoked pork tenderloin recipe is a must-try for BBQ lovers and home cooks seeking a delicious, juicy, and flavorful meal. Featuring tender, brined pork tenderloin smoked to perfection with a smoky glaze and served with classic sides like mashed potatoes and green beans, this dish is perfect for any occasion. Whether you’re hosting a BBQ, a family dinner, or just want a tasty weeknight meal, this recipe delivers exceptional flavors with minimal effort. The tenderloin is marinated in a flavorful brine made with citrus, herbs, and spices, then smoked to create a melt-in-your-mouth experience.

Ingredients

For the Pork Tenderloin:

• 2 pork tenderloins (1 kg)
• 1 lemon
• 6 cups water
• 1 cup white wine (optional)
• 1 tangerine
• 1 orange
• 2 sprigs rosemary
• 1 tsp peppercorns
• 2 garlic cloves
• 1 bay leaf
• 1 cup vinegar
• 1 cup barbecue sauce
• ⅛ cup salt
• ⅓ cup sugar

For the Sides:

• 500 g potatoes
• 2 tbsp butter
• 250 g green beans
• Salt and pepper to taste

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Instructions

1. Prepare the Pork Tenderloins

Start by trimming the tenderloins, removing any excess fat or silver skin using a sharp knife. You can save the trimmings for another dish if desired. Rinse the pork tenderloins under cold running water and pat dry with a kitchen towel. Cut the lemon in half, squeeze the juice, and rub it onto each tenderloin. Let the pork rest with the lemon juice for about 20 minutes, then rinse and dry the tenderloins again.

2. Make the Marinade

In a large bowl, combine 6 cups of water with salt and sugar, stirring until dissolved. If using white wine, substitute 1 cup of water with the wine. Add the rosemary, peppercorns, bay leaf, lemon slices, and tangerine slices (after removing the seeds).

3. Marinate the Pork

Submerge the pork tenderloins in the marinade, ensuring they are fully covered. Use a round or deep bowl to make sure the tenderloins are fully immersed. Refrigerate for at least 2 hours, or for best results, marinate overnight.

4. Smoke the Pork

Preheat your smoker to 110°C (225°F). Remove the tenderloins from the marinade and discard the liquid. You’ll notice the pork will have a lighter pink color. Pat the tenderloins dry with a kitchen towel and place them on a metal tray. Smoke the tenderloins for 45-90 minutes, depending on thickness and desired doneness. The internal temperature of the pork should reach 145°F (63°C) for optimal results.

5. Prepare the Sides

While the pork is smoking, prepare the mashed potatoes. Wash the potatoes (keeping the skins on), and place them in a large pot with 6 cups of water and 1 tablespoon of salt. Boil the potatoes uncovered for about 30 minutes or until fork-tender. Drain, peel, and mash them. Add butter and season with salt to taste.

Steam the green beans and season them with salt and a drizzle of oil.

6. Finish the Pork

Once the tenderloins are done smoking, remove them from the smoker. Use a kitchen brush to coat the tenderloins with a generous amount of barbecue sauce. Preheat the broiler in your oven and broil the pork for about 10 minutes to get a nice caramelized finish.

Let the tenderloins rest for 15 minutes before slicing them into 1-inch thick pieces.

7. Serve

Serve the smoked pork tenderloin slices with the mashed potatoes and steamed green beans. Enjoy your delicious meal!

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Tips

• Patience with the Smoking Process: Smoking the pork tenderloin at a low temperature ensures a tender and flavorful result. Make sure to monitor the temperature of the smoker and the internal temperature of the meat for the best results.
• Let the Pork Rest: Resting the meat after smoking allows the juices to redistribute, ensuring a moist and tender bite.
• Adjust the Marinade: If you prefer a different flavor profile, feel free to adjust the marinade by adding herbs like thyme or substituting the vinegar with apple cider vinegar.

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Variations and Substitutions

• Wine Substitute: If you don’t have white wine, you can use apple cider vinegar or omit it altogether.
• Different Sides: Try serving the pork with roasted vegetables, a side salad, or even mashed cauliflower for a lighter option.
• Sauce Variations: Experiment with different barbecue sauces, such as honey mustard, chipotle, or spicy BBQ for an extra kick.

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FAQs

1. Can I use a different cut of pork for this recipe?
Yes! You can use pork loin or even pork chops, but the smoking time and marinating process may differ. Adjust accordingly for the best results.

2. How long should I marinate the pork?
For the best flavor, marinate the pork for at least 2 hours, but overnight is ideal.

3. Can I cook the pork in the oven instead of using a smoker?
Yes! If you don’t have a smoker, you can roast the pork in the oven at 350°F (175°C) for 25-30 minutes, then finish with the barbecue sauce under the broiler for 5-10 minutes for that smoky glaze.

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Serving Suggestions

• Serve the smoked pork tenderloin slices with mashed potatoes and a vegetable side like green beans, steamed broccoli, or roasted carrots.
• Add a drizzle of extra barbecue sauce or a squeeze of lemon over the pork to enhance the flavors.
• For a festive touch, serve the pork with a side of baked apples or a fresh coleslaw.

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Why You’ll Love This Recipe

• Smoky & Flavorful: The slow-smoking process infuses the pork with rich, smoky flavors, making it the star of your meal.
• Tender & Juicy: The brine ensures the pork remains tender and juicy, even after smoking.
• Perfect for Any Occasion: Whether you’re hosting a BBQ, enjoying a family dinner, or preparing a special meal, this smoked pork tenderloin will impress your guests.
• Simple Yet Delicious: With easy-to-follow steps, this recipe delivers delicious, melt-in-your-mouth pork with minimal effort.