Smoked Pork Tenderloin
Servings: 8 servings
Calories: 210kcal
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Ingredients
- 3 lb pork tenderloin Two 1.5-lb pieces
Dry rub
- 2 tsp kosher salt or to taste
- 2 tsp black pepper coarsley ground
- 2 tsp ancho chile powder
- 1 tsp garlic powder or granulated garlic
- 1 tsp onion powder or granulated onion
- 1 tsp coriander powder
Instructions
- Mix the dry rub ingredients in a small bowl and set aside.
- Apply the rub evenly, patting down to make it stick to the meat.
- Place the seasoned tenderloins on a baking sheet fitted with a cooling rack. Refrigerate for 24 to 48 hours, uncovered.
- Preheat the smoker to 225F - 250F. Smoke the tenderloins over cherrywood smoke until the internal temperature reaches 145F, about 1.5 hours.
- Remove the cooked tenderlions from the smoker, wrap in butcher paper and let rest for at least 10 minutes before slicing and serving.
Nutrition
Calories: 210kcal | Carbohydrates: 1g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 969mg | Potassium: 693mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Calcium: 17mg | Iron: 2mg