Smoked Pork Tenderloin Recipe Pellet Smoker

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is often cheaper.

Take 4 pork tenderloins out of the package and pat them dry with paper towel.

Trim off the silver skin from the pork tenderloins, leaving the fat on for flavor.

Tie up the pork tenderloins for even cooking by cutting off the tail, leveling it out, and lacing it back up.

Place the tied pork tenderloins on a wire rack and season them with Notorious pig seasoning.

Turn on the pellet smoker and fill it with fruit wood blend pellets from Lumberjack.

Preheat the pellet smoker to 275°F (135°C) for about 15 minutes.

Once preheated, place the pork tenderloins in the center of the smoker with the heads towards the fire pot.

Insert temperature probes into the pork tenderloins and rotate them 90° every time the temperature increases by 15°F.

After 1 hour, when the internal temperature reaches 130°F, apply a glaze of Blues Hogs raspberry chipotle to the pork tenderloins.

Wait until the internal temperature reaches 135°F and then apply another coat of glaze.

At 1 hour and 20 minutes, when the internal temperature reaches 140°F, remove the pork tenderloins from the smoker.

Put the pork tenderloins on a cutting board and loosely tent them with aluminum foil to rest for about 15 minutes.

After resting, slice the pork tenderloins into thin pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary