Smoked Pork Tenderloin Recipe

Ingredients

Pork

450 – 700 g pound whole pork tenderloin
handful of apple and pecan wood chunks

Rub

2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon salt
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon mustard powder

Barbecue Sauce

½ cup ketchup
½ cup brown sugar
¼ cup Worcestershire sauce
2 tablespoons white vinegar
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

Preparation

1. Preheat your smoker to 115°C.
2. Combine brown sugar, paprika, salt, onion powder, black pepper and mustard powder in a bowl and mix with your fingers to break up any lumps. Generously apply the rub to all sides of the pork tenderloin.
3. Place the tenderloin in your smoker with 2 to 3 wood chunks on top of the hot coals. Cook until the deepest section of the pork tenderloin reaches an internal temperature of 43°C, or about 1 to 1½ hours.
   HOT TIP – Use an instant read thermometer to determine the internal temperature of the pork.
4. While the pork is cooking, combine all barbecue sauce ingredients in a saucepan and simmer for 10 minutes.
5. Once the tenderloin has reached its targeted temperature, brush it with barbecue sauce.
6. Preheat your grill for direct grilling at 260°C.
7. Transfer the pork tenderloin to the grill and cook until the internal temperature reaches 70°C, about 2 minutes per side.
8. Remove the tenderloin from the grill and let rest at room temperature for 10 minutes before serving.