Smoked Pork Tenderloin

Smoke your next pork tenderloin with the tangy sweetness of apple wood chips. Top with your favourite barbecue sauce and serve with cowboy beans and collard greens. This smoked pork tenderloin is delicious and tender.


For the Pork Tenderloin

450 g pork tenderloin
2 tablespoons yellow mustard
1 cup apple juice, in a bottle spritzer
handful of applewood chips

For the Dry rub

2 tablespoons salt
3 tablespoons coarse ground black pepper
3 tablespoons paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion


  1. Preheat your smoker to 115°C.
  2. Evenly combine salt, pepper, paprika, garlic and onion in a small bowl.
  3. Cover the pork tenderloin with mustard and liberally apply dry rub. Place the tenderloin in the refrigerator until smoker reaches 115°C.
  4. Place the pork tenderloin in the smoker and spritz with apple juice every 45 minutes until internal temperature of 75°C, about 2½-3 hours.
    HOT TIP – If you prefer to tame the smoked flavour, wrap your pork tenderloin in butcher paper roughly 90 minutes into the cook. This will prevent your pork tenderloin from absorbing additional smoke.
  5. Remove from smoker and let rest for 10 minutes. Slice and serve.
    HOT TIP – Cook your pork tenderloin thoroughly to an internal temp of 75°C for smooth, even slices.