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 Time15minutes
Cook Time1hour
Servings4
Ingredients
2pork tenderloinsabout 1.5 lbs each
1/4cupbrown sugar
2tablespoonssmoked paprika
1tablespoongarlic powder
1tablespoonsalt
1teaspoonblack pepper
Wood chunksapple or cherry wood
BBQ sauce or Dijon mustard for dipping
Instructions
Prepping the Pork
Start by patting the pork tenderloins dry with paper towels. This will help the rub stick better.
Trim off any excess fat from the tenderloins.
Mixing the Rub
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
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.
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
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.
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.
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
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.