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Smoked Pork Tenderloin

Pork Tenderloins


Difficulty: 1/5
Prep Time: 5 minutesCook Time: 2-1/2 to 3 hours
Serves: 4 as a main course, 8 to 10 as an appetizer
Pellets: Hickory or Apple


  • 2 pork tenderloins, trimmed of silverskin (see Note below), each about 1-1/4 to 1-1/2 pounds
  • 1/2 cup apple juice or cider
  • 3 tablespoons honey, warmed
  • Favorite barbecue rub



Drain the tenderloins and pat dry if they came in a vacuum-sealed package with liquid.Combine the apple juice and honey in a small bowl and brush over the outside of the tenderloins. Season the meat generously with the rub. If desired, cover with plastic wrap and refrigerate for 2 to 3 hours.When ready to cook, start the your grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the tenderloins on the grill grate and smoke until the internal temperature of the pork is at least 145 degrees F (medium-rare), 2-1/2 to 3 hours. Let rest for 5 minutes before slicing. The pork may be served hot, cold, or at room temperature.