Smoked Pork Tenderloin with BBQ Rub
Jump to RecipeWelcome to the world of mouthwatering flavors with this Smoked Pork Tenderloin recipe! If you're looking to impress your friends and family at your next gathering or simply want to elevate your weeknight dinner, this dish is a foolproof choice. With just two pounds of pork tenderloin, you can create a succulent meal that showcases the rich, smoky flavor infused by a homemade BBQ rub. This easy-to-follow recipe blends the sweet and spicy notes of brown sugar, paprika, garlic powder, and cayenne pepper, ensuring that every bite is bursting with flavor. Whether you're a seasoned pitmaster or a novice in the kitchen, our detailed guide will walk you through the process of preparing a perfectly smoked tenderloin, making it an enjoyable experience for everyone. So, roll up your sleeves and get ready to delight your taste buds with this savory smoked pork tenderloin that pairs beautifully with your favorite sides!
Ingredients
pork tenderloin
Choose pork tenderloin that is bright pink and has minimal fat. If you can't find tenderloin, you can substitute with pork loin, but adjust cooking time as it may take longer to cook. Always let it rest after cooking to keep it juicy.
brown sugar
Brown sugar adds sweetness and helps with caramelization. If you need a substitute, you can use white sugar mixed with a bit of molasses (1 tablespoon of molasses for every cup of white sugar). For a healthier option, consider using coconut sugar.
paprika
Paprika provides color and a mild flavor. If you want more heat, try using smoked paprika instead for a deeper, smoky flavor. Alternatively, you can use chili powder, but be mindful as it may be spicier.
garlic powder
Garlic powder enhances the savory notes of the rub. If you don't have it, you can use fresh minced garlic (1/8 teaspoon of garlic powder is equivalent to about 1 clove of fresh garlic). Remember to adjust the quantity to taste.
onion powder
Onion powder adds a sweet and savory flavor. If you don't have it, you can substitute with an equal amount of fresh onion (finely chopped) or shallots, but be cautious as they will add moisture.
cayenne pepper
Cayenne adds heat to the rub. Adjust the amount based on your spice tolerance. If you prefer milder flavors, you can substitute with paprika or omit it altogether.
salt
Salt is essential for flavor enhancement. Use kosher salt for a more balanced taste, as it is less salty by volume compared to table salt. If you're watching your sodium intake, consider using a salt substitute.
black pepper
Freshly ground black pepper gives the rub a better flavor than pre-ground. If you want to experiment, try using white pepper for a different flavor profile.
olive oil
Olive oil helps the rub adhere to the meat and adds moisture. If you're looking for a different flavor, you can substitute with avocado oil or melted butter, which will also add richness.
Cooking Steps
Step 1: Prepare the BBQ Rub
In a mixing bowl, combine 2 tablespoons of brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir well until all the ingredients are blended evenly. This rub will add a sweet, smoky, and spicy flavor to your pork tenderloin.Step 2: Prep the Pork Tenderloin
Take 2 pounds of pork tenderloin and pat it dry with paper towels. This step is crucial as it helps the rub stick better. Drizzle 1 tablespoon of olive oil over the tenderloin and rub it in evenly. Then, generously coat the tenderloin with the BBQ rub mixture, ensuring all sides are covered for maximum flavor.Step 3: Preheat the Smoker
Set your smoker to a temperature of 225°F (107°C). Allow it to preheat for about 15-30 minutes. This low and slow cooking method is perfect for pork tenderloin, ensuring it remains juicy and tender.Step 4: Smoke the Pork Tenderloin
Once the smoker has reached the desired temperature, place the seasoned pork tenderloin directly on the grill grates. Close the smoker lid and let it cook for approximately 2 hours. Use a meat thermometer to monitor the internal temperature, which should reach 145°F (63°C) for safe consumption.Step 5: Rest and Serve
After removing the pork tenderloin from the smoker, let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist tenderloin. After resting, slice the tenderloin into medallions and serve with your favorite sides.
Frequently Asked Questions
What is the best way to prepare the pork tenderloin before seasoning?
Start by patting the pork tenderloin dry with paper towels. This helps the seasoning stick better and promotes a good sear if you're finishing it on a grill.
How can I ensure the BBQ rub sticks to the meat?
Rub a tablespoon of olive oil over the tenderloin before applying the BBQ rub. The oil acts as a binder, helping the spices adhere to the meat.
What if I don't have a smoker?
You can achieve similar results by using a grill with indirect heat or an oven. For the oven, preheat it to 225°F (107°C) and cook the pork on a baking sheet.
How do I know when the pork tenderloin is done cooking?
Use a meat thermometer to check the internal temperature. Pork tenderloin is safe to eat when it reaches 145°F (63°C). Let it rest for 10 minutes after cooking for the juices to redistribute.
Can I adjust the spice levels in the BBQ rub?
Absolutely! If you prefer less heat, reduce the cayenne pepper. You can also add more brown sugar for sweetness or increase the paprika for a bolder flavor.
How do I safely handle raw pork?
Always wash your hands before and after handling raw pork. Use separate cutting boards for meat and vegetables to avoid cross-contamination.
What should I serve with smoked pork tenderloin?
Consider serving it with classic sides like coleslaw, baked beans, or cornbread. Grilled vegetables or a fresh salad also pair well!
How long can I store leftover smoked pork tenderloin?
Leftover smoked pork can be stored in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months.
What's the purpose of letting the meat rest after cooking?
Letting the meat rest allows the juices to redistribute, making the pork more tender and flavorful when you slice it.
Additional Information
Dietary Considerations
This dish is naturally gluten-free and can be made low-carb by serving with low-carb sides like a green salad or steamed vegetables. For a dairy-free option, ensure any sides or sauces are also dairy-free. Vegans can substitute the pork with smoked jackfruit, seasoned similarly to achieve a similar flavor profile.
Pairings
Pair the smoked pork tenderloin with sides such as coleslaw, baked beans, or cornbread for a classic BBQ experience. For beverages, consider serving with a refreshing lager, a sweet iced tea, or a rich red wine like Zinfandel that complements the smoky flavors.
Serving Suggestions
Slice the smoked pork tenderloin into medallions and serve on a wooden platter. Garnish with fresh herbs like parsley or cilantro for color. For added flavor, offer a homemade BBQ sauce on the side for drizzling. This presentation enhances the rustic BBQ vibe and encourages guests to help themselves.
Smoked Pork Tenderloin with BBQ Rub
Cuisine:
Course:
Description
Juicy pork tenderloin seasoned with a flavorful BBQ rub, smoked to perfection for a mouthwatering experience.
Ingredients
- pork tenderloin: 2 pounds
- brown sugar: 2 tablespoons
- paprika: 1 tablespoon
- garlic powder: 1 teaspoon
- onion powder: 1 teaspoon
- cayenne pepper: 1 teaspoon
- salt: 1 teaspoon
- black pepper: 1 teaspoon
- olive oil: 1 tablespoon
Date Created:
5/24/2025