How to Make Smoked Pork Tenderloin

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.

Trim the silver skin off the pork tenderloin using a sharp knife and remove any excess fat.

Square up the thin end of the pork tenderloin to prevent burning and overcooking.

In a small pot, add 1/2 cup of chicken stock, 2 tablespoons of butter, and 1 tablespoon of garlic powder. Heat on low until the butter melts and the garlic powder dissolves.

Let the garlic butter mixture cool down, then put it into an injector and inject the pork tenderloin all over.

Season the pork tenderloin with a salt and pepper base seasoning that also contains citrus and mushroom powder on all sides.

Let the seasoned pork sit while setting up the barbecue.

Prepare the barbecue by removing the cooking grate and charcoal baskets, then lighting a fire lighter and filling a charcoal chimney with enough charcoal to fill one basket.

Wait for the charcoal to ash over and become red hot, which takes about 15 minutes, then place the charcoal in the barbecue and close the lid.

Open the vents and preheat the barbecue for a few minutes, then add a chunk of cherry wood to the charcoal.

Place the pork tenderloin on the opposite side of the fire and close the lid, cooking for about 40 minutes at around 350°F (180°C).

Check the internal temperature after about 30 minutes; it should be around 140°F (60°C).

Remove the pork tenderloin and let it rest on foil for around 10 minutes, during which the internal temperature will rise to 145°F (63°C).

After resting, heat oil in a pan on high heat and sear the pork tenderloin on all sides for color.

Slice the pork tenderloin and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary