This simple smoked pork tenderloin is cooked low and slow with a delicious tangy bright flavor perfect for the weekend and to enjoy all week long.
Keyword Smoked Meal, Smoked Pork
Cook Time 3hours
Marinade and Season Time 2days
Total Time 2days3hours
Author Leah Ashley
1cup apple peach mango juice
1tspliquid smoke (Hickory)
1tspred pepper flakes
1 ½tsponion powder
Peach Wood for Smoking
Hickory Wood for Smoking
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.
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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