Smoker Bliss: Tender, Smoky Pork Tenderloin with Adobo Rub
Calling all grill masters and smoke enthusiasts! Get ready to elevate your pork game with this recipe for Smoked Pork Tenderloin. Seasoned with my flavorful Adobo Dry Rub, this method utilizes the magic of indirect heat smoking. This creates a juicy and incredibly tender pork tenderloin with a deep, smoky flavor. Enjoy it sliced on its own or nestled inside a pulled pork sandwich dripping with BBQ sauce!
The Power of Smoke
Smoking takes pork tenderloin far beyond the realm of ordinary grilling. This low and slow cooking method allows the smoke to gently penetrate the meat. This infuses it with a rich and complex flavor that traditional grilling simply can’t replicate. The result? Pork that’s incredibly moist, melt-in-your-mouth tender, and bursting with smoky goodness.
Spice Up Your Life (the Adobo Way)
The secret weapon in this recipe is my signature Adobo Dry Rub. This vibrant blend is inspired by classic Filipino adobo flavors. It combines New Mexico chiles, guajillo chiles, oregano, cumin, and other spices to create a warm, savory, and slightly smoky flavor profile that perfectly complements the pork.
Let’s Get Smoking!
Gather your ingredients and fire up your smoker because it’s time to create some smoky magic!
Ingredients:
- Pork Tenderloin: Choose a fresh, whole pork tenderloin for the best results.
- Adobo Dry Rub:Ā This recipe uses my signature blend. Feel free to experiment with your favorite store-bought rub or create your own.
- Olive Oil: Helps the rub adhere to the meat.
- Apple Cider Vinegar (Optional):Ā A spritz of apple cider vinegar during the smoking process helps keep the meat moist.
Equipment:
- Green Mountain Grills Smoker (or your preferred smoker)
- Wood chips (hickory or applewood recommended)
- Basting spray bottle (optional, for apple cider vinegar)
- Instant-read thermometer
Making the Smoked Pork Tenderloin
- Prep the Pork Tenderloin: Pat the pork tenderloin dry with paper towels. If desired, you can trim off any excess silver skin from the exterior.
- Season Generously: Drizzle the pork tenderloin with olive oil to create a base for the rub. Liberally coat the entire surface of the pork tenderloin with your chosen Adobo Dry Rub. Ensure all sides are evenly seasoned.
- Preheat the Smoker: Get your Green Mountain Grills Smoker (or your preferred smoker) fired up and preheated to 225Ā°F (110Ā°C). Add your chosen wood chips for smoke flavor. Hickory or applewood work particularly well with pork.
- Smoke to Perfection: Place the seasoned pork tenderloin on the smoker grate. For an extra layer of moisture (optional), you can spritz the pork tenderloin with apple cider vinegar. Do this every 30 minutes or so during the smoking process.
- Smoke Until Tender: Smoke the pork tenderloin for a total of 1-2 hours. It’s done when the internal temperature of the thickest part of the meat reaches 145Ā°F.
- Rest and Enjoy: Once the pork tenderloin reaches the desired internal temperature, remove it from the smoker. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in an even more flavorful and tender experience.
Pro Tips:
- Spatchcock the Pork Tenderloin (Optional):Ā Slicing the pork tenderloin horizontally in half will reduce cooking time and ensure even cooking.
- Internal Temperature Matters:Ā Remember, the USDA recommends cooking pork to an internal temperature of 145Ā°F (63Ā°C) for safety. Some people prefer their pork slightly more pink. In this case, remove it from the smoker at 140Ā°F (60Ā°C) and let it rest to reach 145Ā°F (63Ā°C) internally.
- Sauce it Up!:Ā After resting, brush the pork tenderloin with my BBQ sauce for an extra layer of flavor.
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
More Delicious Recipes
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- Pork Tenderloin & Bing Cherries
- BBQ Korean Pork Belly
- Bengal Barbecue Sauce
- Beef Tenderloin with Marsala Sauce
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Smoked Pork Tenderloin
Recipe by Jason Hill – CookingSessions.comIngredients
- 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 Ā 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.
