Name: Smoked Pork Tenderloin
Prep time: 45 min
Cook time: 100 min
Total time: 865 min
Ingredients: 1 pork tenderloin (2 1/2 pounds); Olive oil (for searing meat); 2 dried New Mexico chiles; 2 dried Guajillo chiles; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon black peppercorn; 2 tablespoons whole cumin; 2 tablespoons dried fennel seeds; 2 tablespoons dried mustard seeds; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1 tablespoon kosher salt; 1 tablespoon brown sugar ( optional)

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Smoked Pork Tenderloin 3 — This Smoked Pork uses a dry adobo rub for maximum flavor.

This smoked pork tenderloin recipe uses my favorite rub, an adobo mix made with dried chiles and spices. It’s perfect served on its own, or stuffed inside a pulled pork sandwich with coleslaw and BBQ sauce.

Although cooking time can vary by your smoker, I recommend 200-250 F for up to 2 hours, or until the internal temperature reads 145 F.

Slice the smoked pork and serve with coleslaw and your favorite Southern fixings.

After you remove your smoked pork from the grill, allow the tenderloin to rest up to 15 minutes. It will carry over cook to about 150 F. Then, either slice into medallions, or shred for your favorite pulled pork dishes!

Smoked Pork Tenderloin

Recipe by Jason Hill – CookingSessions.com

This smoked pork recipe uses my favorite rub, an adobo mix made with dried chiles and spices. Although cooking time can vary by your smoker, I recommend 200-250 F for up to 2 hours, or until the internal temperature reads 145 F. After you remove it from the grill, allow the tenderloin to rest up to 15 minutes. It will carry over cook to about 150 F.

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Prep Time 45 mins

Cook Time 1 hr 40 mins

Marinating Time 12 hrs

Total Time 14 hrs 25 mins

Course Main Course

Cuisine American

Servings

Ingredients

1 pork tenderloin 2 1/2 pounds
Olive oil for searing meat

Adobo Dry Rub

2 dried New Mexico chiles
2 dried Guajillo chiles
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon black peppercorn
2 tablespoons whole cumin
2 tablespoons dried fennel seeds
2 tablespoons dried mustard seeds
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon kosher salt
1 tablespoon brown sugar optional

Instructions

Make the Dry Rub

Make the dry rub. Remove the stem and dump out the seeds from the dried chiles. Preheat pan on high. Toast the chiles breaking them up with your hands. Add the rest of the ingredients, except the salt and brown sugar (if using). Stir for a couple minutes with a wooden spoon to bring out the flavor.Remove from the heat. Add the salt. Transfer to a spice mill or coffee grinder and blend. You may have to work in batches.

Prepare the Pork

Trim pork of some fat and connective tissue (called “silver”).
Coat all sides of the pork with a layer of adobo rub.
Wrap in plastic wrap and refrigerate to marinate overnight.

Next Day

The next day, heat your pellet grill or smoker to 200 to 220 F.
Drizzle olive oil on a griddle and sear all sides of the tenderloin to lock in the juices.
Place tenderloin on the pellet grill. Remove when internal temperature reaches 145 F, about 1 hour and 40 minutes.
Let the meat rest for 15 minutes on a plate, and it will carry over cook to about 150 F.
Slice into medallions and serve with coleslaw and barbecue sauce for a sandwich, or inside warmed corn tortillas for a carnitas taco.

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