This recipe for smoked pork tenderloin is a delicious and satisfying main course that will leave your taste buds wanting more. The result is a succulent and juicy protein that is sure to impress your family and friends. Use this easy to follow recipe, so you can recreate this mouth-watering dish time and time again.
Here I used my favorite smoker, my Traeger Timberline XL, to cook this succulent smoked pork tenderloin. The Traeger Timberline XL is a best-in-class pellet smoker that offers a perfect balance of performance, versatility, and ease of use. I was able to give my protein a deep, smoky flavor by using the patented Super Smoke feature. While the protein was smoking, I also created a unique glaze using the integrated induction top cooking surface.
Why you should try this recipe
- Cost Effective: Pork tenderloin is often considered as one of the finest pork cuts due to its tender texture, mild taste, and flexibility to absorb smoky flavors. It is reasonably priced compared to other meat cuts, which makes it possible to enjoy a delicious and fulfilling meal without spending a lot of money.
- Straightforward but outstanding: There aren’t many steps to this recipe, but if you follow the simple ones, you will turn out a consistently delicious result every time. Moreover, it will be moist and mouth-watering, impressing your guests and showcasing your backyard pitmaster skills!
- Crowd pleaser: Pork tenderloin is a versatile and delicious cut of meat that is enjoyed by people of all ages, from kids to teenagers to adults. A well-cooked pork tenderloin is tender and juicy, with a subtle and savory flavor that appeals to a wide range of taste preferences. It can be seasoned and cooked in a variety of ways, making it a versatile protein option for any meal. Whether grilled, roasted, or pan-seared, a pork tenderloin is a delectable and elevated choice that is sure to impress.
Ingredients for this Smoked Pork Tenderloin
- 1 to 1 1/2 pound pork tenderloin: Pork tenderloin is a lean cut of pork taken from the muscle that runs alongside the backbone of the pig. Small cuts can be around one pound, while some larger cuts can approach nearly two pounds.
- 2 tbsp Meat Church Texas Sugar rub: This rub is perfect for pork dishes as it has a sweet flavor, but it also includes classic ingredients such as garlic, salt, and other spices to balance out the sweetness. Additionally, it contains paprika which adds a nice touch of color when smoking pork and poultry.
- 2 tbsp yellow mustard (optional): Using a binder is an optional step that won’t affect the taste of the protein. However, it will help the rub to stick better when transferring to the smoker and during the early stages of the smoking process.
Ingredients for the Maple Whiskey Glaze
- ½ cup maple syrup: Creating a sweet and sticky element that complements pork dishes perfectly.
- ¼ cup brown sugar: Using brown sugar introduces the addition of molasses to help develop a rich and intense flavor.
- 2 tbsp unsalted butter: The unsalted option is the best choice due to the high salt content in other areas of this dish, and adding some much-needed fat will help cut through some of the sweetness.
- 4 oz Bourbon or Whiskey: Whiskey or bourbon are fantastic for cooking because of their deep and complex flavor profiles. When cooked at a high-temperature point, much of the alcohol will cook off when used in a prepared glaze or sauce.
Instructions for making this Smoked Pork Tenderloin
1. Bring smoker to temp: For this recipe, I used my Traeger Timberline XL. To prepare, bring the smoker to 225º and set it to the Super Smoke feature.
2. Trim pork tenderloin: Before smoking the meat, remove any excess fat and silver skin, which is a thin membrane of connective tissue that sometimes remains after the butcher preps the meat.
3. Season pork tenderloin: Liberally season all sides with Meat Church Texas Sugar spice blend and pat in to set the seasoning and then let the rub “sweat in” while the smoker comes to temperature.
4. Smoke: To smoke pork tenderloin, first smoke it on the Super Smoke feature for 15 minutes. After that, continue to smoke the pork tenderloin at 225º for another 45 minutes to 1 ½ hours, depending on its weight. Make sure to smoke it until the thickest part reaches an internal temperature of 135º.
5. Create the whiskey glaze: To make the whiskey glaze, mix all the ingredients in a saucepan and bring them to a boil for 3-4 minutes. After that, reduce the heat to a simmer and let the mixture reduce by about half. Once done, transfer the glaze to a bowl and let it cool while the pork tenderloin is being smoked.
6. Apply glaze: After the pork tenderloin reaches an internal temperature of 135º, use a brush to apply the reduced whiskey glaze to the tenderloin. Then, turn the smoker up to 300º and cook for another 20-30 minutes until the internal temperature reaches 145º.
7. Rest and slice to serve: After the smoked pork tenderloin reaches an internal temperature of 145º, remove it from the smoker and let it rest for at least 15 minutes. Once rested, slice the tenderloin into 1/2-inch thick circles to serve.
Variations and Substitutions
Alternate Rubs: If you don’t have a shaker of Meat Church Texas Sugar rub, you can use any other sweet rubs as a substitute. Look for ones that have a base of honey to create the sweet element in the rub. Some options include Kosmos Honey Killer Bee, Heath Riles Honey Rub, Meat Church Honey Hog, & Smoked Q Hey Boo!
Make your own rub: Sticking with a sweet base, jump in and make a simple rub of your own out of typical pantry items.
- 6 parts brown sugar
- 1 part salt
- 1 part pepper
- 1 part garlic
- 1 part paprika
Tips and tricks for making this Smoked Pork Tenderloin
Don’t rush it: One of the most common mistakes made when smoking meat is to rush the process by turning up the heat. While this might work well in certain instances and with certain proteins, pork is not usually one of them. It’s important to be patient and take the pork on a low and slow journey. This will result in a moist and tender final outcome, rather than a dry and chewy one.
Keep it sweet: When it comes to adding flavor to your pork dish, using the right rub can make all the difference. While there are many options to choose from, opting for a sweet rub can truly elevate the taste experience. Sweetness from rubs based in honey works in perfect harmony with the flavor of the pork, making it taste even more succulent and rich. So next time you’re planning to cook pork, consider using a sweet rub and enjoy the mouth-watering taste it brings to your dish.
Let it rest: Another common mistake made while smoking meats is not allowing enough time for the protein to rest after pulling it off the smoker. Resting time is crucial as it allows the juices to redistribute throughout the meat after the heat applied during the smoking process puts the meat in shock. Failing to rest the meat for the appropriate duration can result in serving prematurely dried meat to your guests.
Smoked Pork Tenderloin
Equipment
- 1 Traeger Timberline XL
- 1 Medium Sauce Pan
- 1 Basting Brush
Ingredients
- 1 whole Pork Loin, (approx. 1.5 lbs)
- 2 tbsp Meat Church Texas Sugar Rub, (or substitute favorite rub)
Maple Whiskey Glaze
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 4 oz whiskey, (substitute bourbon)
Instructions
- Pre-heat Traeger Timberline XL temperature to 225º and set it to the Super Smoke feature.
- Before smoking the meat, remove any excess fat and silver skin, which is a thin membrane of connective tissue that sometimes remains after the butcher preps the meat.
- Liberally season all sides with Meat Church Texas Sugar spice blend and pat in to set the seasoning and then let the rub “sweat in” while the smoker comes to temperature.
- To smoke pork tenderloin, first smoke it on the Super Smoke feature for 15 minutes. After that, continue to smoke the pork tenderloin at 225º for another 45 minutes to 1 ½ hours, depending on its weight. Make sure to smoke it until the thickest part reaches an internal temperature of 135º.
- To make the whiskey glaze, mix all the ingredients in a saucepan and bring them to a boil for 3-4 minutes. After that, reduce the heat to a simmer and let the mixture reduce by about half. Once done, transfer the glaze to a bowl and let it cool while the pork tenderloin is being smoked.
- After the pork tenderloin reaches an internal temperature of 135º, use a brush to apply the reduced whiskey glaze to the tenderloin. Then, turn the smoker up to 300º and cook for another 20-30 minutes until the internal temperature reaches 145º.
- After the smoked pork tenderloin reaches an internal temperature of 145º, remove it from the smoker and let it rest for at least 15 minutes. Once rested, slice the tenderloin into ½-inch thick circles to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where can I find Texas Church meat rub? Receipe sounds so delicious.. I can’t wait to try this.