Go From Raw to Ready in No Time! Making Smoked Pork Tenderloin a Quick and Tasty Meal!

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.

Open the pack of pork tenderloin and trim off any large fat and silver skin.

Trim the pointed end for a consistent cook and remove any knots.

Apply the suckle Busters honey barbecue rub liberally on both sides of the tenderloin, patting it in rather than rubbing.

Let the seasoned tenderloin sit for a couple of minutes to sweat in the rub.

Place the tenderloin on a smoking rack, ensuring it is positioned well.

Preheat the smoker to between 250°F and 275°F (121°C to 135°C).

Smoke the tenderloin for about 45 minutes to an hour, checking the temperature after 30 minutes.

Check the internal temperature after about 40 minutes, aiming for around 130°F (54°C) before glazing.

Apply the suckle Busters honey barbecue glaze on the tenderloin once it reaches about 130°F, and let it sit for 5-10 minutes before checking the temperature again.

After about 55 minutes, check the internal temperature again, aiming for 141°F to 142°F before removing from the smoker.

Tint the tenderloin with foil and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary