Smoked Pork Tenderloin

Smoked Pork Tenderloin can be served as a main coarse or sliced up and dipped in hot mustard as an appetizer. Either way, you’ll love it.

You will need . . .

  • 1 - Pork tenderloin
The rub
  • 2 - tablespoons sweet paprika
  • 2 - tablespoons seasoning salt
  • 1 - tablespoon garlic powder
  • 1 - tablespoon onion powder
  • 1 - tablespoon brown sugar
  • 1 - teaspoon freshly ground black pepper
  • 1 - teaspoon mild curry
Mix spices together until thoroughly combined. Put a light coating of olive oil over the entire pork loin, sprinkle generously with the rub and pat into the meat.

The Smoker

Heat the smoker to 225 degrees or set up the grill for indirect grilling. Add the wood chips.

Put the pork in the smoker right in the center of the cooking chamber, or as far away from the heat as possible if you're using a grill.

When the internal temperature reaches 145 degrees, it will be about medium rare.

Remove the pork tenderloin from the smoker when desired doneness is reached and let it rest for about 10 minutes before slicing.

Follow the direction for a juicy tenderloin and lets get smoky!

Glazed ribs are a great twist to the basic pork ribs.

Smoked pork ribs is a great starting point for the smoker.

Smoked pork shoulder ... smoke it ... pull it ... and eat it.

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