Masterbuilt Smoked Pork Tenderloin

You know, there’s nothing quite like the smell of smoked pork tenderloin wafting through the backyard. I remember the first time I fired up the old Masterbuilt – my buddy Mike was over, and we were determined to get it right. Now, years later, I'm here to share the secrets of nailing that perfect smoked pork tenderloin with you. Grab a drink, sit back, and let's dive into it!

How To Make Smoked Pork Tenderloin On Masterbuilt

Let me take you through the recipe step-by-step. This isn't rocket science, but it does need a bit of love and attention.

1. Prep the Pork: First things first – pick up a good pork tenderloin from your local butcher. Rub it down with a blend of your favorite spices. My go-to mix? A combo of brown sugar, paprika, garlic powder, onion powder, and a hint of cayenne for that kick. Make sure to really massage those spices into the meat.
2. Marinade: If you’ve got time, let it marinate overnight. Trust me, it makes a world of difference. I usually pop it into a Ziploc bag with a little apple cider vinegar and some olive oil.
3. Set Up Your Masterbuilt: Preheat your smoker to 225°F. This low and slow method ensures a tender, juicy finish. Use the water pan for moisture – fill it with apple juice or water.
4. Choose Your Wood: Ah, the wood choice! This is where the magic happens. For pork tenderloin, I swear by applewood or cherrywood. They add a sweet, fruity flavor that pairs perfectly with the pork. Avoid stronger woods like mesquite; you want the meat to shine, not be overpowered.
5. Smoking Time: Place the pork tenderloin directly on the grill grates and close the lid. Smoke it for about 2-3 hours, or until the internal temperature hits 145°F. Don't forget to check on it every hour – spritz it with a bit of apple juice to keep it moist.
6. Rest and Slice: Once it’s done, let it rest for about 10-15 minutes before slicing. This step is crucial; it lets the juices redistribute, keeping every bite succulent.

Additional Tips for Smokin' Success

• Temperature Control: Keep an eye on your smoker’s temperature. Fluctuations can mess with the cooking process. Invest in a good thermometer if you haven’t already.
• Experiment with Flavors: Don’t be afraid to try new spice rubs or marinades. Sometimes I mix things up with a bit of cumin or mustard powder.
• Patience is Key: Smoking is an art, not a race. Enjoy the process, have a beer, and relax. The end result is always worth the wait.

What to Serve with Your Smoked Pork Tenderloin

Now, you’ve got this beautifully smoked tenderloin – what do you serve it with? Here are a few of my favorites:

• Classic Coleslaw: The tanginess of the coleslaw cuts through the rich, smoky flavor of the pork.
• Grilled Corn on the Cob: Smothered in butter and sprinkled with a bit of chili powder – heaven!
• Baked Beans: A barbecue staple. The sweetness of the beans complements the savory pork perfectly.
• Garlic Mashed Potatoes: Because who doesn’t love mashed potatoes?

What to Do with Leftovers

If you’ve got leftovers (though, let’s be honest, that’s a big if), there are plenty of ways to repurpose them:

• Pork Sandwiches: Slice it thin and throw it on a roll with some barbecue sauce and pickles.
• Pork Tacos: Shred the pork, add some cilantro, onion, and a squeeze of lime – taco night sorted!
• Pork Fried Rice: Toss it into some leftover rice with veggies and soy sauce for a quick and tasty meal.

Final Thoughts

Overall, smoking a pork tenderloin on a Masterbuilt is more than just cooking; it’s an experience. It brings people together, creates memories, and most importantly, it’s a heck of a lot of fun. So, the next time you’re looking to impress at your backyard BBQ, give this recipe a whirl.

Masterbuilt Smoked Pork Tenderloin

Print Recipe

Discover the ultimate Masterbuilt smoked pork tenderloin recipe that will impress your taste buds and guests alike. Get ready to savor every bite!

Course Main Course

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Marinating 4 hours hrs

Servings 4

Ingredients

Spice Rub:

• ¼ cup brown sugar
• 2 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt

Marinade:

• ½ cup apple cider vinegar
• ¼ cup olive oil
• 2 cloves garlic minced
• 1 tablespoon soy sauce

Pork:

• 2 pork tenderloins about 1 lb each

Spritz:

• 1 cup apple juice
• ¼ cup apple cider vinegar

Instructions

Preparation

• In a small mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well.
• Rub the spice mixture evenly over the pork tenderloins. Make sure to cover all sides thoroughly.
• In another small bowl, whisk together apple cider vinegar, olive oil, minced garlic, and soy sauce.
• Place the rubbed pork tenderloins in a Ziploc bag or a large container. Pour the marinade over the pork, ensuring it's well-coated. Seal the bag or cover the container and refrigerate overnight, or for at least 4 hours.

Smoking

• Preheat your Masterbuilt smoker to 225°F. Fill the water pan with apple juice or water to maintain moisture during smoking.
• Choose your wood. For this recipe, use applewood or cherrywood for a sweet, fruity smoke flavor.
• Remove the pork from the marinade and let any excess drip off.
• Place the pork tenderloins directly on the smoker grates.
• Insert a meat thermometer into the thickest part of one of the tenderloins.
• Mix apple juice and apple cider vinegar in a spray bottle.
• Every hour, spritz the pork tenderloins to keep them moist and enhance the flavor.
• Smoke the pork until the internal temperature reaches 145°F. This usually takes about 2-3 hours.
• Once the pork reaches the desired temperature, carefully remove it from the smoker.

Finishing Touches

• Let the pork tenderloins rest for 10-15 minutes on a cutting board. This allows the juices to redistribute, ensuring a juicy and flavorful bite.
• After resting, slice the pork tenderloins into medallions, about ½ inch thick.