Smoked Pork Tenderloins
Ingredients
The pork
The dry rub
-
1
tbsp
kosher salt
-
1
tsp
black pepper
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
½
tsp
masala
-
½
tsp
sumac
-
½
tsp
cumin
-
½
tsp
nutmeg
-
1
tbsp
olive oil
Instructions
- Preheat the smoker to 250°F.
- Trim any excess fat or silver skin from the pork tenderloins.
- Mix the dry rub ingredients in a small bowl.
- Pat the pork tenderloins dry and rub them with olive oil.
- Coat the pork with the seasoning mix on all sides and let sit for 30 minutes.
- Optionally, wrap the tenderloins in plastic wrap and marinate overnight.
- Add wood chips to the smoker tube and place the pork on a wire rack with a drip pan underneath.
- Check the smoker after one hour and add more wood if needed.
- Use a meat thermometer to monitor the internal temperature, cooking until it reaches 145-150°F.
- Remove the pork from the smoker, tent with foil, and let it rest for 15 minutes.
- Slice the pork into ½ to ¾ inch slices and serve.
Nutrition Facts (estimated)
Servings
8
Calories
140
Total fat
4g
Total carbohydrates
1g
Total protein
24g
Sodium
732mg
Cholesterol
74mg
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