Smoked Pork Tenderloin
Lean and flavorful smoked pork tenderloin with herb crust.
Jump to RecipePork tenderloin is one of the most underrated cuts for smoking. It's lean, cooks relatively quickly, and absorbs smoke flavor beautifully. With a fresh herb crust, this elegant dish is perfect for impressing guests without spending all day tending the smoker. It's become one of my favorite weeknight BBQ options.
This recipe shines at dinner parties where you want something a bit more refined than typical BBQ fare. It's also wonderful for Sunday family dinners or holiday meals when you want to offer something different from the usual ham or turkey. The medallion presentation looks restaurant-quality on the plate.
For sides, I gravitate toward dishes that complement the herb crust. Roasted fingerling potatoes with the same herbs create a cohesive flavor profile. Sautéed spinach or Swiss chard adds color and nutrition. A wild rice blend or risotto elevates the meal further. For something lighter, an arugula salad with shaved Parmesan and lemon dressing is perfect.
While rosemary and thyme are classic, don't hesitate to experiment with other herb combinations. A Mediterranean twist with oregano, lemon zest, and sun-dried tomato works wonderfully. Try a Southwestern version with cumin, chili powder, and lime. For an Asian-inspired variation, use five-spice, ginger, and sesame.
Because tenderloin is so lean, it can dry out if overcooked. I always pull mine at 145°F and let it rest for at least 10 minutes - carryover cooking will bring it to the perfect temperature. Slicing it into medallions right before serving ensures everyone gets beautifully presented, evenly cooked pieces.
Ingredients
Instructions
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1
Trim any silver skin from the tenderloins by sliding a sharp knife just underneath it and pulling it away. Silver skin won't break down during cooking and turns chewy.
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2
Finely chop the fresh rosemary and thyme, mince the garlic, and mix them into the olive oil to create an herb paste.
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3
Rub the herb paste all over the tenderloins, then season with salt and pepper. For a bolder crust, add a coating of Bad Byron's Butt Rub.
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4
Get your smoker up to 275°F and add cherry wood chunks for a subtle, fruity smoke that won't overpower the lean meat.
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5
Place the tenderloins on the smoker grate and cook for about 1 hour. Tenderloin is lean, so avoid overcooking.
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6
Remove the tenderloins when the internal temperature hits 145°F — use an instant-read thermometer to check the thickest part.
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7
Tent loosely with foil and rest for 10 minutes. Slice into 1/2-inch medallions and serve.