Marinade for Smoked Pork Tenderloin
Combine the following ingredients:
- 1 tsp cumin
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 2 tsp Morton’s Kosher Salt
- 1 tsp black pepper
- 1 tbsp chili powder
- 2 tbsp olive oil
- ¼ cup water
- 1 tbsp lemon juice
- 1 tbsp lime juice
Marinate tenderloin overnight in a ziplock bag or for at least 2 hours.
Get Grill or Smoker to 225F
Pork tenderloin isn’t a big cut of meat and we’re only going to 145F internal.
Meaning, the lower and slower the better; If you can go below 225F, to around 180F – do it.
Smoke with cherry wood – as cherry goes great with pork.
Take Tenderloin Off the Smoker at 145F Internal
My pork tenderloin smoked for roughly 1 hour and 30 minutes.
Pork is safe to consume at 145F.
Going past 145F will only cause the meat to dry out more and more.
Rest on the counter for 10 minutes and then slice.
Smoked Pork Tenderloin
Chipotle-style Flavor
Ingredients
- 1 lb Pork Tenderloin
Marinade
- 1 tsp cumin
- 4 garlic cloves minced
- 1 tsp dried oregano
- 2 tsp Morton’s Kosher Salt
- 1 tsp black pepper
- 1 tbsp chili powder
- 2 tbsp olive oil
- ¼ cup water
- 1 tbsp lemon juice
- 1 tbsp lime juice
Instructions
- Take pork tenderloin out of package and pat dry.1 lb Pork Tenderloin
- In a mixing bowl, combine marinade ingredients.1 tsp cumin, 4 garlic cloves, 1 tsp dried oregano, 2 tsp Morton’s Kosher Salt, 1 tsp black pepper, 1 tbsp chili powder, 2 tbsp olive oil, ¼ cup water, 1 tbsp lime juice, 1 tbsp lemon juice
- To a gallon storage bag add your pork tenderloin and marinade.
- The next day, get your smoker to 225F. If you can go lower to around 180F – do it.
- Once at temperature, put your tenderloin on the smoker and add a piece of your favorite hardwood.I like cherry with pork so that's what I used.
- Smoke the tenderloin until it reaches 145F internal.
- Once at temperature, take off the smoker and rest for 10 minutes.
- After resting, slice and enjoy!
