Smoked Pork Tenderloin

5 from 2 votes

This 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.

Prep Time15

Cook Time2

Resting Time15

Total Time2 30

Course: Main Course

Servings: people

Cost: $15

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