Smoked Pork Tenderloin Recipe



1 Bone-In Pork Tenderloin (5 to 6 lbs)
½ gallon of Apple Juice
2 Tbsp Kosher Salt
1 tsp Black Pepper
2 tsp Garlic Powder
2 Tbsp BBQ Dry Rub Seasoning (your favourite brand)
2 Tbsp Brown Sugar


  1. To brine the tenderloin before smoking, place it in a sealed plastic bag with ½ gallon of apple juice for at least 6 hours or overnight.
  2. Preheat smoker to 225°F.
  3. Combine the Kosher salt, black pepper, and garlic powder to make a “white” seasoning. Apply generously to the tenderloin.
  4. Apply the BBQ dry rub seasoning to the tenderloin.
  5. Apply the brown sugar to the tenderloin.
  6. Smoke at 225°F for 3 to 4 hours until internal temp of tenderloin is 145°F.
  7. Let rest before serving.
  8. Optional Black Pepper Honey Glaze – combine 3 tsp of black pepper with 12oz of honey. Mix well.

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