Kamado Joe Smoked Pork Tenderloin

Today, I’ve got a mouthwatering adventure for you that involves one of my all-time favorite grilling gadgets – the Kamado Joe. We’re going to dive headfirst into the world of Kamado Joe Smoked Pork Tenderloin. Trust me, you won’t want to miss this smoky, juicy goodness. So, grab your apron and let’s get cookin’!

How to Make Smoked Pork Tenderloin on Kamado Joe

Let’s kick things off with the main event – cooking that succulent pork tenderloin to perfection on your Kamado Joe. Here’s a short and sweet summary of the steps:

1. Prepare the Pork: Start by patting that tenderloin dry and trimming off any excess fat. You want it looking sharp.
2. Rub-a-Dub-Dub: Season it up! My go-to rub is a mix of brown sugar, smoked paprika, garlic powder, salt, and pepper. It’s sweet, smoky, and a little spicy – perfect for pork.
3. Fire It Up: Get your Kamado Joe all fired up and stabilized at around 225-250°F. I usually use some apple or cherry wood chunks for that added smoky flavor.
4. Sear and Smoke: Sear the pork on high heat for a couple of minutes on each side to lock in those juices. Then, lower the heat and let it smoke away for about 30-45 minutes. You’re looking for an internal temperature of 145°F.
5. Rest and Slice: Don’t rush it! Let that pork rest for a bit before slicing. This step is crucial for keeping it juicy. Then, carve it up and serve it hot!

Type of Rub

Ah, the rub – it’s where the flavor magic happens! Now, there’s a whole universe of rubs out there, but I like to keep things simple and bold when it comes to pork tenderloin. That brown sugar gives it a sweet caramelized crust, the smoked paprika adds smokiness, and the garlic, salt, and pepper kick in some savory goodness.

But here’s the deal: you can get creative with your rub. Throw in some cumin, chili powder, or even a hint of coffee grounds for a unique twist. Experiment and make it your own – that’s the fun part of cooking, right?

Choosing Wood

Choosing the right wood for smoking is like selecting the perfect wine for your meal – it can take your dish to a whole new level. For pork tenderloin, I’m all about the fruity and mild woods. Apple and cherry wood are my top picks. They infuse a sweet, delicate smokiness without overpowering the pork’s natural flavor.

A pro tip: Soak your wood chunks in water before using them. This slows down the combustion process, giving you a longer, more consistent smoke.

What Should You Serve

Now, let’s talk sides. When you’re serving up that beautiful pork tenderloin, you want sides that complement, not overpower. My all-time favorite pairing is a classic coleslaw. It’s got that refreshing crunch and a tangy dressing that perfectly balances the meat’s richness.

Add some roasted sweet potatoes or corn on the cob for a well-rounded meal. And don’t forget the sauce! A drizzle of homemade BBQ sauce or a dollop of Dijon mustard can take things up a notch.

What to Do with Leftovers

Let’s face it; sometimes you’ll have leftovers, and that’s not a bad thing at all. Pork tenderloin is incredibly versatile, and there’s so much you can do with it:

1. Tenderloin Tacos: Thinly slice the pork, warm up some tortillas, and assemble a taco fiesta with your favorite toppings.
2. Pork and Veggie Stir-Fry: Cut the leftover tenderloin into bite-sized pieces and stir-fry with veggies in a tasty sauce.
3. Pork Sandwiches: Make a killer sandwich with some fresh bread, leftover pork, and your favorite condiments.
4. Pork Fried Rice: Turn your leftovers into a quick and delicious fried rice dish.

Don’t let that delicious smoked pork go to waste – get creative and enjoy it in new ways!

So there you have it, folks – my take on Kamado Joe Smoked Pork Tenderloin. It’s a flavor-packed adventure that’s worth every second spent by the grill. Whether you’re a seasoned pitmaster or just getting started, this recipe is a must-try. So fire up your Kamado Joe, grab some wood chunks, and get ready to savor that mouthwatering, smoky goodness.

I want to thank you for joining me on this culinary journey. Remember, cooking is all about having fun and experimenting with flavors, so don’t be afraid to put your own spin on things. And as always, when it comes to food, I say, “Eat, savor, and enjoy every delicious bite!” Happy grilling, my friends!

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Smoked Taco Meat

Discover the ultimate Kamado Joe smoked pork tenderloin recipe. Elevate your grilling game with this mouthwatering and easy-to-follow dish.

Course Main Course

Prep Time 15 minutes

Cook Time 1 hour

Servings 4

Ingredients

• 2 pork tenderloins about 1.5 lbs each
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• Wood chunks apple or cherry wood
• BBQ sauce or Dijon mustard for dipping

Instructions

Prepping the Pork

1. Start by patting the pork tenderloins dry with paper towels. This will help the rub stick better.
2. Trim off any excess fat from the tenderloins.

Mixing the Rub

1. Mix the brown sugar, smoked paprika, garlic powder, salt, and black pepper in a small bowl. This is your flavorful rub.

Firing Up the Kamado Joe

1. Fire up your Kamado Joe and get the temperature stabilized at around 225-250°F. Make sure to use some apple or cherry wood chunks for that irresistible smoky flavor.
2. Once you've got a nice bed of charcoal going, place a handful of the soaked wood chunks on top to start smoking.

Sear and Smoke

1. While the grill is heating up, take the prepared pork tenderloins and generously coat them with the rub you mixed earlier. Be sure to cover all sides for maximum flavor.
2. Once your Kamado Joe is good to go, sear the pork on high heat for 2-3 minutes on each side. This will lock in those juices and give it a beautiful crust.
3. After searing, move the pork to the cooler side of the grill and close the lid. Let it smoke for about 30-45 minutes or until the internal temperature reaches 145°F. Use a meat thermometer to be precise.

Rest and Slice

1. This is the hardest part – letting that mouthwatering pork rest for at least 10 minutes. Trust me, it's worth the wait because it keeps the juices locked in.