Venture beyond the ordinary with smoked pork tenderloin—a versatile, lean cut that transforms from weeknight hero to weekend showstopper. Whether you’re craving quick, juicy dinners or impressive meals for gatherings, these 33 recipes offer mouthwatering inspiration for every occasion. Get ready to fire up your smoker (or oven!) and discover delicious new favorites that’ll have everyone asking for seconds.
Maple Bourbon Smoked Pork Tenderloin
Bold flavors and simple techniques make this pork tenderloin a standout. Maple sweetness balances smoky bourbon notes perfectly. It’s an impressive yet approachable centerpiece for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pork:
– 1 pork tenderloin (about 1.5 lbs)
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the glaze:
– 1/4 cup pure maple syrup
– 2 tbsp bourbon
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 400°F. Pat the pork tenderloin completely dry with paper towels.
2. Rub the tenderloin all over with olive oil. Season evenly with kosher salt and black pepper.
3. Heat a large oven-safe skillet over medium-high heat for 2 minutes. Sear the tenderloin for 2-3 minutes per side until a golden-brown crust forms.
4. While the pork sears, whisk together maple syrup, bourbon, Dijon mustard, smoked paprika, and garlic powder in a small bowl.
5. Brush half of the maple bourbon glaze evenly over the seared pork. Tip: Reserve the other half for serving.
6. Transfer the skillet to the preheated oven. Roast for 15-18 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.
7. Remove the skillet from the oven. Tip: Let the pork rest on a cutting board for 10 minutes before slicing to retain juices.
8. Slice the tenderloin into 1/2-inch thick medallions. Drizzle with the reserved glaze.
9. Serve immediately. Tip: For extra smoke, finish with a sprinkle of flaky sea salt.
Expect a juicy, tender interior with a caramelized, sticky-sweet crust. The bourbon adds a warm, oaky depth that complements the pork’s natural richness. Slice it over creamy polenta or alongside roasted Brussels sprouts for a complete meal.
Honey Garlic Smoked Pork Tenderloin
Venture beyond basic pork with this honey garlic smoked pork tenderloin—it’s tender, smoky, and packed with sweet-savory flavor. A simple marinade and low smoke transform an affordable cut into a standout meal. Get ready to impress with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the marinade:
– 1/4 cup honey
– 3 tbsp soy sauce
– 4 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp black pepper
For the pork:
– 1 pork tenderloin (about 1.5 lbs)
– 1 tbsp kosher salt
Instructions
1. In a bowl, whisk together 1/4 cup honey, 3 tbsp soy sauce, 4 cloves minced garlic, 1 tbsp olive oil, and 1 tsp black pepper until fully combined.
2. Place 1 pork tenderloin in a resealable bag and pour the marinade over it. Seal the bag, removing excess air, and refrigerate for at least 2 hours or overnight for deeper flavor.
3. Preheat a smoker to 225°F using hickory or apple wood chips for a mild, sweet smoke.
4. Remove the pork from the marinade, pat it dry with paper towels to ensure a better crust, and discard the used marinade.
5. Rub 1 tbsp kosher salt evenly over the entire surface of the pork tenderloin.
6. Place the pork directly on the smoker grate and insert a meat thermometer into the thickest part.
7. Smoke the pork at 225°F until the internal temperature reaches 145°F, about 60 minutes, checking the thermometer to avoid overcooking.
8. Transfer the pork to a cutting board, tent it loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
9. Slice the pork against the grain into 1/2-inch thick pieces for maximum tenderness.
Glazed with a sticky honey garlic sheen, this pork emerges juicy and subtly smoky. Serve it sliced over creamy polenta or shred it for tacos with pickled onions—either way, it’s a versatile centerpiece that’ll have everyone asking for seconds.
Applewood Smoked Pork Tenderloin
Get ready for a smoky, savory pork tenderloin that’s surprisingly simple to prepare. Applewood smoke infuses the lean meat with deep flavor, while a quick sear locks in juices. This recipe delivers restaurant-quality results with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork:
– 1 (1.5 lb) pork tenderloin
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Smoke:
– 1 cup applewood chips
Instructions
1. Soak 1 cup of applewood chips in water for 30 minutes, then drain thoroughly.
2. Pat the 1.5 lb pork tenderloin completely dry with paper towels.
3. Rub the tenderloin with 2 tbsp olive oil, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Preheat a smoker or grill to 225°F for indirect cooking.
5. Place the drained applewood chips in a smoker box or foil pouch over the heat source.
6. Put the seasoned pork tenderloin on the cool side of the grill, away from direct heat.
7. Close the lid and smoke the pork until its internal temperature reaches 145°F, about 20-25 minutes.
8. Tip: Use a digital meat thermometer for accuracy; insert it into the thickest part.
9. Remove the pork from the smoker and let it rest on a cutting board for 5 minutes.
10. Tip: Resting allows juices to redistribute, keeping the meat moist.
11. While resting, preheat a cast-iron skillet over medium-high heat.
12. Sear the rested tenderloin in the hot skillet for 1-2 minutes per side until browned.
13. Tip: Searing after smoking creates a flavorful crust without overcooking.
14. Slice the pork tenderloin against the grain into 1/2-inch thick pieces.
Done right, the pork is juicy and tender with a perfect pink center. The applewood smoke adds a sweet, aromatic depth that pairs beautifully with the savory sear. Serve it sliced over a bed of creamy polenta or alongside roasted vegetables for a complete meal.
Herb-Crusted Smoked Pork Tenderloin
Savor a smoky, herbaceous main that’s surprisingly simple to master. This pork tenderloin gets a flavorful crust and tender interior from a quick smoke and sear. It’s a showstopper for any dinner table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Herb Crust:
– 1 tbsp olive oil
– 2 tbsp Dijon mustard
– 1/4 cup finely chopped fresh parsley
– 2 tbsp finely chopped fresh rosemary
– 1 tbsp finely chopped fresh thyme
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Pork:
– 1 (1.5 lb) pork tenderloin, trimmed
– 2 cups hickory wood chips, soaked in water for 30 minutes
Instructions
1. Preheat a smoker or grill for indirect cooking to 225°F. Drain the soaked wood chips.
2. Pat the pork tenderloin completely dry with paper towels. Tip: Drying ensures the crust adheres properly.
3. In a small bowl, mix olive oil and Dijon mustard. Brush this mixture evenly over the entire surface of the pork.
4. In another bowl, combine parsley, rosemary, thyme, salt, and pepper. Press the herb mixture firmly onto the mustard-coated pork.
5. Add the drained wood chips to the smoker box or directly onto the coals. Place the pork on the indirect heat side of the grill.
6. Smoke the pork until its internal temperature reaches 145°F, about 25-30 minutes. Use a meat thermometer for accuracy.
7. Remove the pork from the smoker and let it rest on a cutting board for 10 minutes. Tip: Resting allows juices to redistribute.
8. While resting, preheat a cast-iron skillet over high heat. Sear the rested pork for 1-2 minutes per side until the crust is golden and crisp. Tip: A hot skillet creates a perfect sear without overcooking.
9. Slice the pork into 1-inch thick medallions.
The tenderloin stays incredibly juicy inside with a crisp, aromatic herb crust. Its smoky flavor pairs beautifully with roasted vegetables or a simple apple slaw. For a creative twist, slice it thin and serve on crusty bread with a horseradish cream.
Spicy Cajun Smoked Pork Tenderloin
Master the art of bold flavor with this spicy smoked pork tenderloin. It delivers a fiery Cajun kick balanced by sweet smoke. You’ll need a smoker or grill set up for indirect heat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the rub:
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried oregano
– 2 tsp cayenne pepper
– 1 tsp black pepper
– 1 tsp salt
For cooking:
– 2 lbs pork tenderloin
– 2 tbsp olive oil
– 1 cup apple cider vinegar
– 1 cup apple juice
Instructions
1. Preheat your smoker to 225°F using hickory or apple wood chips.
2. Pat the 2 lbs pork tenderloin completely dry with paper towels.
3. Brush the tenderloin all over with 2 tbsp olive oil.
4. In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 2 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt to make the rub.
5. Coat the entire tenderloin evenly with the spice rub, pressing it into the meat.
6. Place the tenderloin directly on the smoker grate.
7. Smoke the pork for 45 minutes at 225°F.
8. Combine 1 cup apple cider vinegar and 1 cup apple juice in a spray bottle.
9. After 45 minutes, spritz the pork every 15 minutes with the vinegar-juice mixture to keep it moist.
10. Continue smoking until the internal temperature reaches 145°F, about 60 minutes total.
11. Remove the pork from the smoker and let it rest for 10 minutes on a cutting board.
12. Slice the tenderloin against the grain into ½-inch thick pieces.
Zesty and tender, the pork boasts a crisp, spicy crust with a juicy, smoky interior. Serve it sliced over creamy grits or shred it for loaded nachos to highlight its bold flavor.
Garlic and Herb Infused Smoked Pork Tenderloin
Kick off your weekend with this robust smoked pork tenderloin, where garlic and herbs create a savory crust that locks in moisture. It’s surprisingly simple to prepare yet delivers restaurant-quality results perfect for gatherings or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the rub:
– 1 pork tenderloin (about 1.5 lbs)
– 2 tbsp olive oil
– 4 garlic cloves, minced
– 1 tbsp dried rosemary
– 1 tbsp dried thyme
– 1 tsp kosher salt
– 1/2 tsp black pepper
For smoking:
– 2 cups wood chips (hickory or apple), soaked in water for 30 minutes
For finishing:
– 1/4 cup apple cider vinegar
Instructions
1. Pat the pork tenderloin dry with paper towels to ensure the rub adheres properly.
2. In a small bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, kosher salt, and black pepper to form a paste.
3. Rub the paste evenly over the entire surface of the pork tenderloin, coating all sides.
4. Preheat your smoker to 225°F, using a thermometer to verify accuracy for consistent cooking.
5. Drain the soaked wood chips and add them to the smoker according to manufacturer instructions.
6. Place the pork tenderloin directly on the smoker grate, inserting a meat thermometer into the thickest part.
7. Smoke the pork for 45-60 minutes, maintaining 225°F, until the internal temperature reaches 145°F.
8. Remove the pork from the smoker and let it rest on a cutting board for 10 minutes to redistribute juices.
9. While resting, drizzle apple cider vinegar lightly over the pork to add a bright, tangy finish.
10. Slice the pork against the grain into 1/2-inch thick pieces for maximum tenderness.
Hearty and aromatic, this tenderloin boasts a smoky crust with juicy, fork-tender interior. Serve it sliced over creamy polenta or shred it for tacos with pickled onions to balance the richness.
Sweet and Smoky BBQ Pork Tenderloin
Whip up a crowd-pleasing main that balances sweet, smoky, and savory flavors in under an hour. This pork tenderloin gets a flavorful rub and a sticky glaze for a simple yet impressive result. It’s perfect for weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the rub:
– 1 tbsp smoked paprika
– 1 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For the pork:
– 1 (1 to 1.5 lb) pork tenderloin
For the glaze:
– 1/2 cup barbecue sauce
– 2 tbsp honey
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin completely dry with paper towels. Tip: Drying the meat ensures the rub sticks better and promotes browning.
3. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to make the rub.
4. Rub the olive oil all over the surface of the pork tenderloin.
5. Coat the oiled pork evenly with the spice rub mixture, pressing gently to adhere.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
7. Sear the pork tenderloin in the hot skillet for 2-3 minutes per side, until a golden-brown crust forms. Tip: Don’t move the pork while searing to develop a proper crust.
8. While the pork sears, whisk together the barbecue sauce, honey, and apple cider vinegar in a small bowl to make the glaze.
9. Transfer the skillet with the seared pork to the preheated oven.
10. Roast for 15 minutes.
11. Remove the skillet from the oven and carefully brush half of the glaze over the pork.
12. Return the skillet to the oven and roast for another 5-10 minutes, until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer. Tip: Always use a thermometer for perfectly cooked, juicy pork.
13. Remove the pork from the oven and let it rest on a cutting board for 5 minutes.
14. Slice the pork into 1/2-inch thick medallions.
15. Serve the sliced pork drizzled with the remaining glaze.
Keep leftovers juicy and flavorful for sandwiches or salads the next day. The tender slices boast a caramelized crust and a moist interior, with the sticky glaze adding a perfect sweet-and-tangy finish. Try serving it over creamy grits or with a crisp coleslaw for a complete meal.
Pineapple Glazed Smoked Pork Tenderloin
Ditch the boring pork tenderloin with this sweet-smoky pineapple glazed version that’s surprisingly simple to nail. Direct heat and fruit create a caramelized crust while keeping the interior juicy. Get your smoker or grill ready for this crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the pork:
– 1 pork tenderloin (about 1.5 lbs)
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the glaze:
– 1 cup pineapple juice
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
Instructions
1. Pat the pork tenderloin dry with paper towels.
2. Rub the pork all over with olive oil, then season evenly with kosher salt and black pepper.
3. Preheat your smoker or grill to 225°F using indirect heat.
4. Place the pork on the grill grates and smoke for 30 minutes.
5. While smoking, combine pineapple juice, brown sugar, soy sauce, apple cider vinegar, smoked paprika, and garlic powder in a small saucepan over medium heat.
6. Bring the glaze mixture to a simmer, then reduce heat to low and cook for 15 minutes until thickened slightly, stirring occasionally.
7. After 30 minutes of smoking, brush the pork generously with the pineapple glaze.
8. Increase the grill temperature to 400°F and move the pork to direct heat.
9. Cook for 10-15 minutes, brushing with more glaze every 5 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
10. Remove the pork from the grill and let it rest for 10 minutes on a cutting board.
11. Slice the pork against the grain into 1/2-inch thick pieces.
12. Serve immediately with any remaining glaze drizzled on top.
Resting ensures the juices redistribute for maximum tenderness. The glaze forms a sticky, caramelized bark that contrasts beautifully with the smoky, pink interior. Try serving slices over coconut rice or shredding leftovers for tacos with pickled onions.
Peppered Smoked Pork Tenderloin
Fancy a smoky, peppery pork dish that’s surprisingly simple? This peppered smoked pork tenderloin delivers bold flavor with minimal fuss. It’s perfect for weeknights or impressive enough for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the rub:
– 1 tbsp coarse black pepper
– 1 tbsp kosher salt
– 1 tsp garlic powder
– 1 tsp smoked paprika
For the pork:
– 1 (1.5 lb) pork tenderloin
– 1 tbsp olive oil
For the smoking:
– 2 cups wood chips (hickory or apple), soaked in water for 30 minutes
Instructions
1. Preheat your smoker or grill to 225°F for indirect heat.
2. Pat the pork tenderloin completely dry with paper towels.
3. In a small bowl, combine coarse black pepper, kosher salt, garlic powder, and smoked paprika to make the rub.
4. Brush the pork tenderloin all over with olive oil.
5. Sprinkle the rub mixture evenly over the entire surface of the pork, pressing gently to adhere.
6. Drain the soaked wood chips and add them to the smoker box or directly to the coals.
7. Place the pork tenderloin on the grill grates away from direct heat.
8. Close the lid and smoke the pork for 45 minutes, maintaining a steady 225°F temperature.
9. Check the internal temperature of the pork with a meat thermometer; it should reach 145°F for safe consumption.
10. Remove the pork from the smoker and let it rest on a cutting board for 10 minutes before slicing.
11. Slice the pork tenderloin against the grain into ½-inch thick pieces.
Creating a flavorful crust starts with thoroughly drying the meat before applying the rub. Consistent low heat is key for tender, juicy results—use a thermometer to monitor the smoker’s temperature. Letting the pork rest allows the juices to redistribute, preventing a dry texture. Crisp on the outside and succulent within, this pork boasts a robust pepper kick balanced by smoky undertones. Consider serving it sliced over a bed of creamy polenta or tucked into warm tortillas with a tangy slaw.
Coffee-Rubbed Smoked Pork Tenderloin
Elevate your weeknight dinner with this smoky, coffee-rubbed pork tenderloin. It’s surprisingly simple to prepare and delivers restaurant-quality flavor. The coffee rub creates a savory, slightly sweet crust that pairs perfectly with the tender, juicy meat inside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the rub:
– 2 tbsp finely ground coffee
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the pork:
– 1 (1.5 lb) pork tenderloin, trimmed
– 1 tbsp olive oil
Instructions
1. Preheat your smoker or grill to 225°F. If using a grill, set it up for indirect heat.
2. Pat the pork tenderloin completely dry with paper towels to help the rub adhere.
3. In a small bowl, combine the ground coffee, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper.
4. Brush the entire surface of the pork tenderloin with the olive oil.
5. Rub the coffee spice mixture evenly over all sides of the pork, pressing gently to form a crust.
6. Place the seasoned pork directly on the smoker grate or on the cool side of the grill.
7. Smoke the pork for approximately 45 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F. Tip: Avoid opening the smoker lid frequently to maintain a consistent temperature.
8. Remove the pork from the smoker and transfer it to a cutting board. Tip: Let it rest, tented loosely with foil, for 10 minutes to allow the juices to redistribute.
9. Slice the pork tenderloin against the grain into 1/2-inch thick medallions. Tip: Slicing against the grain ensures the meat is tender and not chewy.
Resting the meat yields incredibly juicy slices with a firm, smoky crust. The coffee rub mellows into a deep, savory flavor without bitterness. Serve it sliced over creamy polenta or shred it for next-level tacos.
Mustard and Brown Sugar Smoked Pork Tenderloin
You’ll find this mustard and brown sugar smoked pork tenderloin delivers a perfect balance of sweet and tangy flavors with minimal effort. It’s an impressive yet approachable centerpiece for any gathering. The smoking process infuses the meat with a subtle smokiness that complements the glaze beautifully.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the Pork
– 2 pork tenderloins (about 1.5 lbs each)
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp freshly ground black pepper
For the Glaze
– 1/2 cup Dijon mustard
– 1/2 cup light brown sugar, packed
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
Instructions
1. Pat the pork tenderloins completely dry with paper towels.
2. Rub the tenderloins evenly with 2 tbsp olive oil.
3. Season all sides of the tenderloins with 1 tbsp kosher salt and 1 tsp black pepper.
4. Preheat your smoker to 225°F using fruitwood like apple or cherry chips.
5. Place the seasoned tenderloins directly on the smoker grate.
6. Smoke the pork for 45 minutes, maintaining a steady 225°F temperature.
7. While the pork smokes, combine 1/2 cup Dijon mustard, 1/2 cup brown sugar, 2 tbsp apple cider vinegar, and 1 tsp smoked paprika in a small bowl to make the glaze. Tip: Whisk vigorously until the sugar fully dissolves for a smooth, lump-free glaze.
8. After 45 minutes of smoking, brush a generous layer of the glaze over the entire surface of each tenderloin.
9. Increase the smoker temperature to 375°F.
10. Continue cooking the glazed tenderloins for 15 minutes, or until the internal temperature reaches 145°F when checked with an instant-read thermometer inserted into the thickest part. Tip: Avoid brushing on extra glaze during this final cook to prevent burning the sugar.
11. Transfer the smoked pork tenderloins to a clean cutting board.
12. Let the meat rest, uncovered, for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring moist slices.
13. Slice the tenderloins against the grain into 1/2-inch thick medallions.
14. Serve immediately with any remaining glaze on the side.
Let the tenderloin rest properly for juicy, fork-tender slices. The mustard cuts through the sweetness with a pleasant tang, while the smoke adds a deep, aromatic layer. Serve it sliced over creamy polenta or alongside a crisp apple slaw for contrasting textures.
Asian Five-Spice Smoked Pork Tenderloin
Melt-in-your-mouth tender pork gets a bold, aromatic upgrade with this Asian five-spice smoked pork tenderloin. It’s surprisingly simple to pull off at home, delivering restaurant-quality flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Pork:
– 1 (1.5 lb) pork tenderloin
– 1 tbsp olive oil
For the Dry Rub:
– 1 tbsp Chinese five-spice powder
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 tsp smoked paprika
For the Glaze:
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
For Smoking:
– 1 cup wood chips (apple or hickory), soaked in water for 30 minutes
Instructions
1. Pat the pork tenderloin completely dry with paper towels.
2. Rub the olive oil all over the pork.
3. In a small bowl, combine the five-spice powder, salt, black pepper, and smoked paprika to make the dry rub.
4. Coat the pork evenly with the dry rub, pressing it into the surface.
5. Let the pork rest at room temperature for 15 minutes to allow the seasoning to adhere.
6. While the pork rests, prepare your smoker or grill for indirect heat, aiming for a steady temperature of 225°F.
7. Drain the soaked wood chips and add them to the smoker box or directly onto the coals if using a charcoal grill.
8. Place the pork on the grill grate over indirect heat, close the lid, and smoke for 30 minutes.
9. Meanwhile, make the glaze by combining the honey, soy sauce, rice vinegar, ginger, and minced garlic in a small saucepan.
10. Simmer the glaze over medium-low heat for 5 minutes, stirring occasionally, until slightly thickened.
11. After 30 minutes of smoking, brush the pork generously with the glaze.
12. Continue smoking for another 10-15 minutes, or until the internal temperature of the pork reaches 145°F when checked with an instant-read thermometer inserted into the thickest part.
13. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
14. Slice the pork against the grain into 1/2-inch thick medallions.
15. Serve the sliced pork with any remaining glaze drizzled on top.
Aromatic smoke infuses the pork, creating a juicy interior with a perfectly caramelized, sticky-sweet crust. Serve it sliced over a bed of coconut rice or shred it for next-level banh mi sandwiches.
Conclusion
Ready to elevate your meals? This roundup offers 33 delicious smoked pork tenderloin recipes, from classic to creative, perfect for any home cook. We hope you find inspiration to fire up your smoker and try something new! Don’t forget to leave a comment with your favorite, and share this article on Pinterest to help fellow food lovers.
