I feel like I have to start this post by stating that I am not an expert when it comes to smoking or grilling meats. Generally, I leave those departments to Bud. For whatever reason, I find our grill and our smoker a little intimidating. Bud makes fun of me because I’m usually fairly adventurous in the kitchen except when it comes to meat. He’s much more adventurous when it comes to our grill and our smoker. In fact, he’s basically perfected his smoked pork tenderloin recipe. We love it so much that it’s one of our go-to recipes for the smoker.
This smoked pork tenderloin is great for so many reasons. It’s simple and straightforward. It uses just a few ingredients, but is still packed with flavor. The flavors also compliment each other really well. The molasses combines with the smokiness and sweetens the tenderloin. A little bit of salt and pepper gives the tenderloin a nice little crust. Because there are so few ingredients, the ingredients that are in the recipe really shine.
We usually pair our smoked tenderloin with sweet potatoes or a simple salad. That way, we get a balanced meal that’s very filling. Next time we make this smoked pork tenderloin for dinner, I may have a try at making it all on my own. Now that I’ve written out the recipe it doesn’t seem quite as intimidating. I bet you can make something in the smoker too!
Smoked Pork Tenderloin
- 1 tablespoon pepper
- 3 tablespoons salt
- 1/4 cup molasses
- 2 pork tenderloins
Start your smoker, using wood or charcoal of choice (we opt for charcoal with a mix of pecans) and set the internal temperature between 215 and 250 degrees.
Meanwhile, combine salt and pepper in a small bowl.
Coat both tenderloins lightly with the molasses. Then, evenly sprinkle both tenderloins with the salt and pepper mixture.
Once the smoker has reached the desired internal temperature, place both tenderloins directly on the rack inside the smoker.
Cook until internal temperature of the pork has reached 155 degrees (we have an remote digital thermometer that monitors the internal temperature of what's inside our smoker). This will take about 3 to 4 hours depending on how well your smoker maintains a consistent temperature.
Once the pork has reached 155 degrees, remove it from the smoker. Allow it to sit for at least 30 minutes before slicing and serving.