Smoked Pork Tenderloin

This smoked pork tenderloin is tender pork soaked in brine, then coated in homemade BBQ spice rub and smoked to perfection. The best smoked pork you'll ever eat!

Course Main

Cuisine American

Prep Time 10

Cook Time 1 30

Brining Time 2

Total Time 1 40

Servings

Calories 277kcal

Author Sara Welch

Ingredients

For the brine

2 cups apple cider
4 cups water
3 tablespoons kosher salt
1/4 cup sugar
2 cloves garlic smashed
2 teaspoons peppercorns
1 orange thinly sliced
1 lemon thinly sliced
2 rosemary sprigs
2 bay leaves

For the pork

2 1/2 pounds pork tenderloin
1/4 cup BBQ rub
2/3 cup BBQ sauce

Instructions

For the brine: Combine all brine ingredients in a pot. Simmer for 3-4 minutes over medium heat or until salt and sugar is dissolved. Cool.
Pour the brine into a large bowl. Add the pork and cover. Refrigerate for 2 hours.
Preheat an electric smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.
Remove the pork from the brine and pat dry. Rub the BBQ seasoning all over the meat.
Place the meat either on the smoker rack or in a disposable foil pan. Smoke for 1 1/2 hours or until a thermometer inserted into the center of the meat registers 145 degrees F.
Brush the BBQ sauce all over the pork. Lower the smoker temperature to 175 degrees F and smoke for an additional 30 minutes.
Let the pork sit for 5 minutes, then slice and serve.

Notes

I prepare this recipe with two tenderloins so that it feeds more people. Often you can find two tenderloins packaged together. If you prefer to smoke just one piece of meat, you can easily cut the recipe in half.
You can cook your pork directly on the grates of the smoker, or in a disposable aluminum foil pan which makes clean up a lot easier.
Use a sharp knife for cutting nice, even slices of pork.
I like to use fruit woods like apple wood or cherry wood for a mild smokey flavor. For a more intense smoke you can use hickory wood.

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