“You can never put too much pork in your mouth as far as I’m concerned.” Lewis Black
Although I have grilled and broiled pork tenderloins for many years, I am just now mastering the art of smoking them in my wood pellet smoker/grill.
When shopping for the meat, be careful that you purchase a pork tenderloin and not a pork loin which is much, much larger and will require a lot of additional cooking time. The tenderloin actually comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork.
Pork tenderloin is an excellent selection for those limiting fat intake and it is super lean but still packed with flavor.
Meat temperature is the secret to success with this recipe. Remember that it is vital you take it off the smoker when the internal temperature of the tenderloin reaches 145°F …. After a 3 to 5 minute rest, it is ready for carving & serving.
Remove your pork tenderloin from the package and use a sharp knife to remove any excess fat and silver skin
Lightly coat the meat with a thin coat of Honey Mustard which will act as an adhesive so the dry rub with stay on the tenderloin.
Lightly pat the dry rub onto the mustard covered tenderloin.
Place the tenderloin in a ziplock plastic bag and let it rest in the refrigerator for several hours (preferably overnight) before cooking it.
Preheat your smoker to 220°F.
Place the tenderloin in the smoker, close the lid, and smoke until the internal temperature of the tenderloin reaches 135°F. (For a 1 lb tenderloin at 220°F, this will take about 30 - 45 minutes but always go by temperature, not time!)
Baste on all sides with BBQ Basting Sauce. Continue to cook until the internal temperature of the tenderloin reaches 145°F and the sauce tightens up.
Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.
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