There is no better use of our time on a lazy summer day than to toss something on the smoker and let it cook low and slow! This smoked pork tenderloin is a simple and delicious recipe that you cook up on the weekend and enjoy all week long.
When we moved down to Texas, I was super excited about some good BBQ. However, I didn’t realize where I lived in Texas did not have any great down south BBQ joints. That is when I picked up a smoker and started to experiment.
The first thing I learned is if you control the temp it is hard to burn your food. Did you know if your pork or beef is too tough when you try to chew it, it doesn’t necessarily mean you cooked it too long, it is more likely you didn’t cook it long enough?
See most meats you smoke are cooked low and slow just like if you put meat into a slow cooker. If you only cook it for 4 hours on high it will be tougher to chew. Now take the same cut of meat and instead of cooking it for 4 hours on high do 8 low and slow it will melt in your mouth. The same concept goes with smoking. Low and Slow is always the best.
This smoked pork tenderloin was seasoned with a simple BBQ wet rub of.
- sea salt
- allspice berries
- coriander seeds
- mustard seed
- peppercorns
- red pepper flakes
- oregano
- cilantro
- smoked salt
- onion powder
- garlic powder
- paprika
- cumin
- chili powder
- brown sugar
- ginger
- Worcestershire
- Mango Peach Juice
Rub it on the pork 24-48 hours before smoking. This will help tenderize (thanks to the salt) and season the pork.
Now there are so many types of smokers the old fashion charcoal ones, electric, or just a smoker box you put on your propane grill whatever form of smoker you decide to use. I recommend reading the user guide and figuring out what the manufacturer recommends.
I used an electric one for this recipe. I cooked it at for 7 hours until the internal heat reached which means the pork is fully cooked 145-165 degrees Fahrenheit. 145 degrees with be rare to medium so pinker and 165 is well done no pink.
When done you can cut against the grain of the meat to get slices or you can slice with the grain or use two forks and shred it. Sweet, Smokey, and savory what else do you need in the main course.
Peach Mango Smoked Pork Loin
Equipment
- Smoker
Ingredients
Marinade
- 1 cup apple peach mango juice
- 1 tbsp Worcestershire
- 1 tsp liquid smoke (Hickory)
- 1 tsp soy sauce
Dry Rub
- 2 tbsp sea salt
- 2 whole allspice berries
- 1 tbsp coriander seeds
- 1 tsp mustard seed
- 1 tsp pepper seeds
- 1 tsp red pepper flakes
- 1 tbsp oregano
- 1 tbsp dry cilantro
- 1 tbsp smoked salt
- 1 ½ tsp onion powder
- 1 tbsp garlic powder
- 2 tbsp paprika
- ½ tbsp cumin
- 1 tbsp chili powder
- 3 tbsp brown sugar
- ½ tbsp ginger
Main ingredients
- 4 lb pork loin
- Peach Wood for Smoking
- Hickory Wood for Smoking
Instructions
Marinade
- Combine all marinade ingredients together in a large dish, bowl, or brine bag. (Make sure what you use fits in the fridge) Place Pork Loin in the marinade, cover, and allow it to rest in the marinade in the fridge for 24 hours.
Dry Rub Seasoning
- Combine all the rub ingredients in a coffee/herb grinder and combine. Wait at least 5 minutes before opening and removing the blend, pepper up the nose is no fun, you want to let those particles rest.
- Once ready take the pork loin out of the marinade, and rub the dry rub mix all over the marinade. Place in a new large dish, bowl or brine bag, cover and place back in fridge for another 24 hours.
Ready to Smoke
- Check the manufactures instructions for wood chip recommendations soak not soak?
- Preheat/get smoker ready according to manufactures directions.
- Place pork on smoker and smoke for 3-4 hours. Until internal temp is at least 145 degrees Fahrenheit. Serve with Peach Mango BBQ Sauce.
Peach Mango BBQ Sauce
Ingredients
- ¼ cup ketchup
- 15 oz Tomato Sauce
- ½ tbsp liquid smoke
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mustard
- 2 tbsp apple cider vinegar
- 1/8 cup molasses
- 1/4 cup apple peach mango juice
- ¼ tsp ground mustard
- ¼ tsp fresh ground pepper
- ½ tsp smoked salt
- ½ tbsp onion powder
- ½ tbsp garlic powder
- ¼ tsp paprika
- 1/8 tsp ground cumin
- ½ tbsp chili powder
- 1 tbsp brown sugar
Instructions
- Combine all the ingredients in a large sauce pot on high. Stirring often bring the mixture to a boil. once you see a rapid bubble reduce heat to low and allow to simmer 30 minutes.
- Remove from the heat and allow to cool before jarring up.
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Looks great! I can’t wait to try out this recipe! Thank you