Smoked pork tenderloin is the perfect meat for a quick meal made on the smoker. Tender, juicy and full of flavors from smoky bacon, garlic, rosemary and sage.
- 2 pounds of pork tenderloin ( this usually comes in one package and each piece is about 1 pound each)
- 2-3 tablespoons of softened bacon grease (not liquid)
- 1 and 1/2 tablespoons of minced garlic
- 2 tablespoons of kosher salt
- 1 tablespoon of dried parsley
- 1 tablespoon of brown sugar
- 1/2 tablespoon of paprika
- 1 teaspoon of pepper
- 1 tablespoon of dried sage
- In a small bowl, add ingredients for the dry rub and mix to combine evenly.
- Remove any excess fat and the silver skin from the pork tenderloins.
- Rub the room temperature bacon grease evenly over both pork tenderloins.
- Evenly cover the tenderloins with the dry rub by sprinkling over the entire tenderloin and rub in. I found it easier to sprinkle the seasoning on a baking tray and roll the tenderloins in it. There will be excess rub leftover. Just want to make sure they are covered evenly.
- Cover each tenderloin with plastic wrap individually and let marinate for 30 minutes.
- Pre heat smoker to 250°F and add wood chips according to your smokers directions. I used hickory wood chips.
- Place the tenderloins directly on the grates of the smoker, close the door and smoke until pork reaches an internal temperature of 145°F. Remove from the smoker and let rest 5 minutes before slicing into medallions.
- Although, in my experience this takes about an hour, all tenderloins are different thicknesses. The smoking time may vary depending on how thin or thick your cut is. I would start spot checking at the 30/45 minute mark with a cooking thermometer.
- I know the ingredient amounts seem like a lot, but you will not use all of the dry rub. You will just be coating the pork in it and discarding the rest that doesn't stay on the pork.
- Category: Meat
- Method: Smoker
- Cuisine: American
Keywords: smoked pork tenderloin, gluten free pork tenderloin, smoked pork tenderloin dry rub