Smoked Pork Tenderloin
Ingredients
Brine
-
2
cups
apple cider
-
4
cups
water
-
3
tablespoons
kosher salt
-
¼
cup
sugar
-
2
cloves
garlic
-
2
teaspoons
peppercorns
-
1
orange
thinly sliced
-
1
lemon
thinly sliced
-
2
sprigs
rosemary
-
2
leaves
bay leaves
Pork
-
2½
pounds
pork tenderloin
-
¼
cup
BBQ rub
-
⅔
cup
BBQ sauce
Instructions
- Combine all brine ingredients in a pot and simmer until salt and sugar dissolve.
- Cool the brine, then pour it into a large bowl and add the pork. Cover and refrigerate for 2 hours.
- Preheat the smoker to 250°F and load it with wood chips.
- Remove the pork from the brine, pat dry, and rub BBQ seasoning over the meat.
- Place the pork on the smoker rack or in a disposable foil pan and smoke for 1½ hours until the internal temperature reaches 145°F.
- Brush BBQ sauce over the pork, lower the smoker temperature to 175°F, and smoke for an additional 30 minutes.
- Let the pork rest for 5 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
277
Total fat
5g
Total carbohydrates
26g
Total protein
29g
Sodium
643mg
Cholesterol
92mg
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