Smoked Pork Tenderloin with Garlic and Herbs
Jump to RecipeWelcome to the world of smoky flavors and tender bites with our delicious Smoked Pork Tenderloin with Garlic and Herbs! This recipe is perfect for those who love to elevate their culinary skills while enjoying the rich, savory taste that only a good smoke can bring. Imagine juicy, succulent pork tenderloin infused with the aromatic essence of garlic and fresh herbs like rosemary and thyme, all beautifully complemented by the subtle smokiness from hickory or applewood chips. Whether you're hosting a backyard barbecue, preparing for a family gathering, or simply craving a comforting home-cooked meal, this dish is sure to impress. In just a few simple steps, you’ll learn how to prepare, marinate, and smoke this pork tenderloin to perfection. Get ready to delight your taste buds and impress your guests with this effortless yet gourmet recipe that showcases the best of outdoor cooking!
Ingredients
pork tenderloin
Choose a fresh cut that is firm and has a pinkish-red color. If you can't find pork tenderloin, you can substitute it with chicken breast or beef tenderloin, but cooking times will vary. Always let it rest after cooking to retain juices.
garlic
Use fresh garlic for the best flavor; it's more potent than pre-minced. If you need a substitute, you can use garlic powder (1/8 tsp per clove), but fresh is recommended for this recipe. To enhance flavor, consider roasting the garlic before adding it to the herb paste.
fresh rosemary
Chop rosemary finely to release its oils and flavor. If fresh rosemary is unavailable, dried rosemary can be used, but reduce the quantity to about 1 tablespoon as dried herbs are more concentrated. You can also substitute with fresh sage for a different flavor profile.
fresh thyme
Similar to rosemary, chop fresh thyme leaves finely. If using dried thyme, substitute 1 tablespoon of fresh with 1 teaspoon of dried. Thyme can also be paired with oregano for a more complex flavor.
olive oil
Use extra virgin olive oil for the best flavor. If you need a substitute, avocado oil or grapeseed oil work well due to their high smoke points. You can also infuse the olive oil with herbs for added depth.
salt
Use kosher salt for its larger crystals, which are easier to control when seasoning. If you prefer a finer grain, table salt can be used but reduce the amount slightly. Consider using smoked salt for an extra layer of flavor.
black pepper
Freshly ground black pepper offers a stronger flavor than pre-ground. If you want to experiment, try using white pepper for a milder taste or a mix of different peppers (like pink or green) for complexity.
smoker chips (hickory or applewood)
Soaking chips helps them smolder and produce smoke instead of burning up quickly. If you can't find hickory or applewood, try mesquite for a stronger flavor or cherry wood for a sweeter smoke. Use a mix for a unique flavor profile.
Cooking Steps
Step 1: Preheat the Smoker
Start by preheating your smoker according to the manufacturer's instructions. Aim for a temperature between 225°F to 250°F. This low and slow cooking method is essential for achieving that perfect smoky flavor.Step 2: Prepare the Herb Mixture
In a small bowl, combine 6 minced garlic cloves, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of fresh thyme, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well until you have a paste. This herb mixture will be the flavor powerhouse for your pork.Step 3: Season the Pork Tenderloin
Take your 2 pounds of pork tenderloin and rub the herb mixture generously all over the meat. Ensure that it's well coated on all sides. This step not only infuses flavor but also helps to create a delicious crust when smoked.Step 4: Soak the Smoker Chips
While the pork is marinating in the herb mixture, soak your 1 cup of smoker chips (preferably hickory or applewood) in water for about 30 minutes. Soaking helps to slow down the burning process of the chips, allowing for a longer smoke.Step 5: Smoke the Pork Tenderloin
Once the smoker is preheated and the chips are soaked and drained, place the seasoned pork tenderloin in the smoker. Add the soaked chips to the smoker box. Smoke the pork for about 1 hour, or until the internal temperature reaches 145°F. Use a meat thermometer for accuracy.Step 6: Rest and Slice the Pork
After smoking, carefully remove the tenderloin from the smoker and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful. After resting, slice the tenderloin against the grain and serve.
Frequently Asked Questions
What is the best way to prepare garlic for cooking?
To prepare garlic, peel the cloves by gently crushing them with the flat side of a knife. This will loosen the skin, making it easier to remove. After peeling, you can mince, slice, or crush the garlic as needed for your recipe.
How do I know when my pork tenderloin is done cooking?
The best way to check if your pork tenderloin is done is to use an instant-read thermometer. Insert it into the thickest part of the meat; it should read 145°F for safe consumption. Remember to let it rest for 10 minutes after removing from the smoker to allow the juices to redistribute.
What kind of smoker chips should I use?
For pork, hickory and applewood are great choices. Hickory gives a strong, smoky flavor, while applewood provides a milder, slightly sweet smoke. Soak the chips in water for at least 30 minutes before using to prevent them from burning too quickly.
What should I do if I don’t have a smoker?
If you don’t have a smoker, you can use a grill with a smoking box or create a makeshift smoker by wrapping soaked chips in aluminum foil, poking holes in it, and placing it over direct heat on your grill. Alternatively, you can roast the pork in the oven and add smoked paprika for a smoky flavor.
How can I make sure my pork tenderloin is juicy?
To keep your pork tenderloin juicy, avoid overcooking it. Use a meat thermometer to monitor the internal temperature and let it rest after cooking. Resting allows the juices to redistribute, making the meat more tender and flavorful.
What does it mean to let the meat 'rest'?
Letting meat 'rest' means allowing it to sit for a few minutes after cooking before slicing. This helps the juices settle throughout the meat, resulting in a more flavorful and moist dish.
Can I use dried herbs instead of fresh herbs in this recipe?
Yes, you can substitute dried herbs for fresh herbs in a pinch. Use about one-third of the amount called for, as dried herbs are more potent. For this recipe, use about 2 teaspoons of dried rosemary and 2 teaspoons of dried thyme.
What if I don't have a meat thermometer?
If you don’t have a thermometer, you can check for doneness by cutting into the meat. The juices should run clear, and the meat should be slightly pink but not raw. However, using a thermometer is the best way to ensure safety and perfect doneness.
How do I chop fresh herbs effectively?
To chop fresh herbs, first rinse them under cold water and dry them thoroughly. Remove the leaves from the stems, then stack the leaves, roll them tightly, and slice them thinly. This method makes it easier to achieve uniform pieces.
What should I do with leftovers?
Store leftover smoked pork tenderloin in an airtight container in the refrigerator for up to 3-4 days. You can reheat it gently in the oven or slice it cold for sandwiches or salads.
Additional Information
Dietary Considerations
This dish is naturally gluten-free and can be made dairy-free. For a lower-carb option, serve the pork with a side of sautéed greens or cauliflower mash instead of traditional starchy sides. To accommodate those following a paleo or Whole30 diet, ensure that the seasoning mix is free from any additives or preservatives. For those preferring a leaner cut, consider using pork loin instead of tenderloin, adjusting cooking times accordingly.
Pairings
To complement the Smoked Pork Tenderloin, consider serving it with roasted vegetables like Brussels sprouts or root vegetables, which bring out earthy flavors. For a starch, creamy mashed potatoes or garlic-infused polenta work beautifully. A light salad featuring arugula, citrus segments, and a vinaigrette will provide a refreshing contrast. Wine pairings include a medium-bodied red like Pinot Noir or a fruit-forward white such as Chardonnay. For a beverage, consider a craft beer like a pale ale or a hard cider, which will balance the smoky notes of the pork.
Serving Suggestions
Slice the smoked pork tenderloin into medallions and arrange them on a platter garnished with fresh herbs, such as rosemary or thyme, for an elegant presentation. Drizzle with a balsamic reduction or a simple herb-infused olive oil for added flavor. Serve alongside the suggested sides, and consider adding a small bowl of apple sauce or a tangy mustard for dipping. For a more casual setting, serve the pork in sandwich form with crusty bread, topped with coleslaw and pickles.
Smoked Pork Tenderloin with Garlic and Herbs
Cuisine:
Course:
Description
Juicy smoked pork tenderloin infused with aromatic garlic and fresh herbs, perfect for a flavorful dinner.
Ingredients
- pork tenderloin: 2 pounds
- garlic: 6 cloves
- fresh rosemary: 2 tablespoons
- fresh thyme: 2 tablespoons
- olive oil: 2 tablespoons
- salt: 1 teaspoon
- black pepper: 1 teaspoon
- smoker chips (hickory or applewood): 1 cup
Date Created:
5/24/2025