Smoked Pork Tenderloin

Ingredients

• 2 × 454 g (1 lb each)pork tenderloins
• 30 ml (2 tablespoons)honey
• 15 ml (1 tablespoon)olive oil
• 12 g (1 tablespoon)brown sugar
• 120 ml (½ cup)low-sodium soy sauce
• 4 clovesgarlic, minced
• 5 ml (1 teaspoon)onion powder

Instructions

1. 1

   Mix the marinade

   Stir together the honey, olive oil, brown sugar, soy sauce, minced garlic and onion powder. Put the pork and marinade into a food storage bag, seal it and move the bag around until the tenderloins are coated.

2. 2

   Chill the pork

   Refrigerate the sealed bag for at least 1 hour and up to 24 hours.

3. 3

   Heat the smoker

   Preheat the smoker to 107°C (225°F).

4. 4

   Smoke the tenderloins

   Set the tenderloins directly on the smoker grate and cook for 60–90 minutes, until the internal temperature reaches 63°C (145°F).

5. 5

   Rest and slice

   Rest the pork for 3 minutes, then slice it to serve. Add your favourite barbecue sauce on top if you like.

What is smoked pork tenderloin?

Pork tenderloin is a long, lean cut, and smoking it gives it a gently smoky flavour without needing a complicated preparation. This American-style version uses a soy-based marinade sweetened with honey and brown sugar.

The marinade brings saltiness, sweetness and garlic flavour to the pork, while cooking over a low smoker heat helps keep the tenderloin juicy. Its short ingredient list also makes it straightforward to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 31g protein, 7g carbs, 6g fat.

The pork provides most of the protein, while the honey, brown sugar and soy sauce contribute carbohydrates. Olive oil accounts for some of the fat, with additional fat coming from the pork itself. Serve a moderate portion with plenty of vegetables and a potato or grain side to balance the plate.

Why this marinade works

Sweet and savoury: honey and brown sugar balance the salty soy sauce and help the marinade cling to the meat. Olive oil rounds out the mixture, while garlic and onion powder add savoury depth.

Low-sodium soy sauce: this is the specified choice for the recipe; avoid swapping in regular soy sauce without considering that it may make the finished pork saltier.

Marinating and handling

Coat evenly: seal the pork and marinade in a food storage bag, then turn and gently move it around so the marinade reaches all sides. Keep the bag in the fridge for at least 1 hour, or as long as 24 hours.

Before cooking, handle the raw pork and its marinade carefully, and keep them separate from ready-to-eat foods. Discard marinade that has been in contact with raw pork rather than using it as a topping.

Reading the doneness cues

Use a thermometer: cook the tenderloins until the centre reaches 63°C (145°F), as directed. Insert the thermometer into the thickest part of the meat for a useful reading.

The recipe gives a cooking window of 60–90 minutes, but the temperature is the key cue rather than the clock alone. Tenderloins can vary in thickness, so begin checking as they approach the lower end of the time range.

Resting and slicing

Rest the pork for 3 minutes before slicing, as the method specifies. This brief pause also gives you time to prepare the serving platter or barbecue sauce.

Slice across the tenderloin into even pieces for serving. A drizzle of your favourite barbecue sauce is suggested, but the pork can also be served without it.

What to serve with it

Vegetables: serve the pork with a green salad, steamed greens or roasted vegetables for freshness alongside its sweet-savoury flavour.

Filling sides: potatoes, rice or bread make a more substantial plate and work well with any sauce on the slices. Choose one or two sides according to the meal you want.

Recipe notes & tips

• Give the tenderloins room on the smoker grate so smoke can circulate around them.
• Use a food thermometer to check the thickest part of each tenderloin.
• Start checking the temperature towards the beginning of the 60–90 minute cooking window.
• Refrigerate the pork throughout the marinating time.
• Slice the tenderloins across the grain for serving.
• Add barbecue sauce at the table so everyone can choose how much they want.

Variations

• More garlic: add extra minced garlic to the marinade for a stronger savoury flavour.
• Peppery finish: add freshly ground black pepper to the marinade.
• Barbecue glaze: brush barbecue sauce over the sliced pork when serving.
• Longer marinade: leave the pork in the fridge for up to 24 hours, as the recipe allows.
• Sauce on the side: serve the tenderloin plain with barbecue sauce for dipping.

Common mistakes to avoid

• Skipping the thermometer: cooking time varies, so check for 63°C (145°F) in the thickest part.
• Leaving the pork out to marinate: keep it in the fridge for the full marinating time.
• Uneven coating: move the sealed bag around to cover all sides of the tenderloins.
• Slicing immediately: rest the meat for 3 minutes before cutting.
• Cooking by time alone: use the stated 60–90 minutes as a guide and let the internal temperature determine when it is ready.

How to store

Refrigerate leftover pork in a covered container and use within 3–4 days. Reheat gently until hot, taking care not to overcook the lean meat.

Frequently asked questions