Smoked Pork Tenderloin
When it comes to pork, the tenderloin is unbeatable in flavor and tenderness.
- 2 pork tenderloins
- Maple syrup
- Baumann’s Rub
- Peach jam
- Baumann’s BBQ Sauce
Step 1: Prep the Pork Tenderloins Remove the pork tenderloin from it’s package and rinse well under cold water. Pat dry with a paper towel and remove any loose pieces, clumps of fat, etc. Cut off the tail to even it up a little bit. This thinner piece on the end will get done earlier than the rest and by cutting if off, you can season and cook them as normal and remove it from the cooker when it is perfectly done. Not cutting it off and cooking it separately would result in having a piece at the end that is overdone, dried out and just not very good.
Step 2: Season the Meat Brush on some maple syrup to help the rub to stick better and to add some extra sweetness to the mix. Sprinkle Baumann’s Rub onto the pork tenderloins making sure to get it onto all sides. Place the meat on a Bradley rack or a cookie sheet and you are good to go.
Step 3: Smoking the Tenderloin Place the pork tenderloins directly on the smoker grate or if you used a Bradley rack, you can simply set the Bradley rack on the grate and it will work great. Maintain 225°F until the pork tenderloins reach 145°F internally. Place the probe in the center of the meat and when it reaches 145 °F, it is done and should be removed right away. Let the meat rest for about 30 minutes under foil before slicing to allow all of that juice to redistribute throughout the meat. Slice the meat into ¼ inch medallions and serve right away.