Pork tenderloin is one of the most popular cuts of pork, and there are so many ways to prepare it. But if you want a truly delicious meal that will make your taste buds dance, then look no further than the Pit Boss pork tenderloin recipe.
This easy yet elegant meal has become an instant classic in homes across the country. Using simple ingredients and a few unique flavors, this dish is sure to be a hit at any gathering or special occasion.
How to smoke pork tenderloin on a Pit Boss smoker
To get started, begin by preheating your grill to 225°F. Then, season your pork tenderloin with your favorite spices such as salt, peppercorn, garlic powder, sugar, and paprika. Next, place your pork tenderloin on the grill, close the lid and let it smoke for 1-2 hours.
During this time, you can check the internal temperature of the meat with a thermometer. Once the internal temperature reaches 140-145 degrees Fahrenheit, remove the pork from the grill and let it rest for 10-15 minutes before carving. After resting, carve the pork into thin slices and enjoy!
Preparing for smoking
Start by selecting a pork tenderloin that is between 1-3 pounds and is uniformly shaped. Trim any fat or silver skin off the outside of the meat and pat it dry with a paper towel.
Next, season the pork with a dry rub of your choice, making sure to rub it into the meat evenly. Allow the meat to sit for at least an hour at room temperature before you start smoking it.
The best rubs to use
The key to making a successful smoked pork tenderloin is in the rub you use. Here are some of the best rubs for smoking pork tenderloin to get your mouth watering:
For a classic flavor, try a blend of brown sugar, garlic powder, paprika, onion powder and black pepper. This combination of sweet and savory flavors will turn your smoked pork tenderloin into a crowd pleaser. For a more unique flavor, try a rub made from dried oregano, chili powder, ground cumin, smoked paprika and garlic powder. This spicy rub will give your pork an alluring smoky aroma that will have your guests begging for more!
If you’re looking for something a little different, try combining equal parts of brown sugar, garlic powder, and sea salt with ground mustard and cayenne pepper. This sweet and spicy rub will give your pork an irresistible flavor that is sure to be the star of the meal.
What wood chips or pellets to use
The best types of wood chips or pellets to smoke a pork tenderloin depend on your desired flavor profile. For a subtle smoky flavor, try using oak wood chips or pellets. For a bolder smoky flavor, hickory wood chips or pellets are the way to go. For a sweeter flavor, fruit woods such as apple and cherry are perfect.
If you prefer more of an earthy flavor, mesquite wood chips or pellets are great. It’s important to note that you should use a milder wood with pork tenderloin because the meat is delicate and can easily be overpowered by stronger flavors.
Additionally, it’s best to soak the wood chips in water for about 30 minutes before using them in the smoker. This will help create more smoke and will also help prevent the wood from burning too quickly.
How long to smoke a pork tenderloin
Generally, you should smoke your pork tenderloin for 1-2 hours at 225°F. To help you get the most out of your cooking time, it is important to use an accurate thermometer to check the internal temperature of the meat at regular intervals. The minimum safe internal temperature for pork is 145°F and it is recommended that you cook it until it reaches 145-155°F.
To make sure your pork tenderloin doesn’t dry out while cooking, try using a spray bottle to mist the meat with oil or marinade every 20 minutes. This can help keep the pork moist and flavorful.
How much to serve per person
The answer depends on a few factors. If you’re serving other meats, you can get away with a smaller portion of pork tenderloin. For a single entrée meal, plan on 1/2 to 3/4 of a pound per person. If you’re serving the pork sliced, you’ll want to plan for a bit more.
What to side dish to serve
There are many side dishes that can be served to pair perfectly with smoked pork tenderloin, making it a complete meal. For a light side dish, try roasted vegetables. Roasting brings out the natural sweetness in all types of vegetables, and they will pair nicely with the smokiness of the pork.
To add some crunch, serve a refreshing green salad with a bright vinaigrette. A simple potato dish is also a great choice, such as mashed potatoes, roasted potatoes, or scalloped potatoes.
If you’re looking for something heartier, try serving a grain-based side like quinoa or wild rice. For a classic accompaniment to your smoked pork tenderloin, serve a savory gravy or sauce.
Finally, don’t forget about some of the staples like dinner rolls or garlic bread.
What to do with leftovers
If you’re feeling creative, you can repurpose the smoked pork tenderloin into a new meal. You can use the leftovers to make tacos or quesadillas, or you can mix it with a variety of vegetables and grains to make a flavorful salad.
Another option is to chop the smoked pork tenderloin into cubes and use it to top off a pizza. For an easy weeknight meal, you can also turn the leftovers into pulled pork sandwiches, adding your favorite seasonings and sauces.
If you’re looking for something less traditional, try adding it to macaroni and cheese for an extra layer of smoky flavor. The possibilities are endless when it comes to transforming your leftover smoked pork tenderloin into something delicious. So don’t be afraid to get creative in the kitchen and find new ways to enjoy this tasty dish.
Pit Boss Pork Tenderloin
Impress your guests with this easy and delicious Pit Boss Pork Tenderloin recipe!
- 2 pieces Pork Tenderloin (1-3 lbs)
- 2 tbsp Brown Sugar
- 1 tbsp Olive Oil
- 1 tbsp Crush Peppercorn
- 1 tbsp Garlic Powder
- 1 tsp Paprika
Preheat Pit Boss smoker to 225°F.
In a small bowl, mix together brown sugar, peppercorn, garlic powder, and paprika.
Brush the tenderloins with olive oil and coat it with the rub mixture.
Place the tenderloins in the smoker and let it cook for 1.5-2 hours or until internal temperature reaches 145°F.
Before serving, let the tenderloin rest for 15 minutes after smoking.