This recipe is a doozie! Pork, and its products, seems to find itself in every meal around here. Of course, bacon is at the core of proper cuisine. But, a good pork tenderloin can be a staple in the disciplined chef’s arsenal.
This recipe is extra special because it has three levels – or layers – of flavor to leave you begging for more with each bite.
Round 1: Ruckus Rub
The first step in making this knock-out Smoked Pork Tenderloin is a great Rub!
- 1 teaspoon paprika
- 1 teaspoon dark brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon pure chile powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
Combine the ingredients in a glass measuring cup and set aside.
Round 2: “Contenderloin”
- 2 pork tenderloins, approx. 1lb each
- Extra Virgin Olive Oil (EVOO)
Pork Tenderloin is a lean white meat that takes on a great smoky flavor. The first thing to know is that the meat will be coming off the smoker as soon as it reaches 145°. If you overcook, you’ll dry out the meat. The Chutney does wonders, but let’s pair it with some tender and juicy meat, not Pork Jerkey!
- Rinse the tenderloins under cold water and pat dry with a paper towel.
- Remove the silverskin and any excess fat. Tenderloins typically come with a thin sinewy skin covering the length of the loin. Use a sharp knife to remove this layer, and trim any excess fat while you’re at it.
- Rub each tenderloin down with EVOO, making sure to cover every area.
- Apply the Rub to each tenderloin, and don’t leave a single area uncovered. Use all of the Rub!
- Smoker Prep
- Set your smoker for a cooking temp of 250°. If your smoker doesn’t go that high, your meat will simply take longer to cook.
- If your smoker came with a water pan, use it!
- Smoker is ready when it’s holding the temp steady.
- Place the tenderloins on the smoker grate. Keep the smoke going for at least 30 minutes. You can keep a lighter smoke going for the entire time as well. (Apple or Cherry work well with Pork)
- Monitor meat temp. A digital probe thermometer works great for this. They even have a feature that allows you to set an alarm for a specific temp. Remove the pork when it reaches an internal temp of 145°. This typically takes 60 to 90 minutes.
- Cover the smoked tenderloins with tinfoil and let them rest for about 10 minutes. During this time you can prep the Chutney.
- When ready to serve, slice the tenderloins with your knife at a 35° offset, resulting in oval pieces. ½” thick slices serve well. You should end up with 15-20 pieces per tenderloin, depending on the size of the tenderloin and the thickness of each slice.
Round 3: Champion Chutney
- Smuckers “Simply Fruit” (Apricot, Orange, or Peach work well)
- BBQ Sauce (Sweet Baby Rays with a touch of Famous Dave’s Devil’s Spit)
Don’t have time to simmer a mystic chutney concoction for an hour? This super fast Chutney adds a great finishing touch to your fantastic smoked tenderloin, and will really impress a crowd!
- Put the contents of the Smuckers Fruit into a small saucepan on low-medium heat.
- Stir occasionally until it starts to melt.
- Add in your BBQ-sauce-of-choice.
We’ve had good luck with the original Sweet Baby Rays, or any similar rich and thick BBQ sauce. You can add some heat with a Famous Dave’s Devil’s Spit. Mix and match! All in all, you want about a 1-1 ratio of fruit to BBQ sauce.
Bring to a bubbly simmer and stir until it’s well blended.
Your pork is now ready to serve. This tenderloin is sure to leave you saying…”I could have been a contender!”