Originating from the heart of American barbecue tradition, smoked pork tenderloin is a dish that offers savory, smoky flavors paired with juicy, tender meat. This easy-to-make recipe requires just a few simple ingredients and brings a delightful, comforting meal to your table. Whether it’s for a family dinner or a casual gathering, this smoked pork tenderloin is sure to impress.
Recette du filet de porc fumé
4
portions15
minutes1
heure226
kcal1
heure15
minutesLaissez l'écran de votre appareil allumé
Ingrédients
680 g 1 1/2 lb pork tenderloin
2 cuillères à soupe 2 cuillères à soupe huile d'olive
2 cuillères à soupe 2 cuillères à soupe sucre roux
2 cuillères à café 2 cuillères à café kosher salt
1 cuillère à café 1 cuillère à café poivre noir
1 cuillère à café 1 cuillère à café paprika fumé
1 cuillère à café 1 cuillère à café ail en poudre
1 cuillère à café 1 cuillère à café poudre d'oignon
1/2 cuillère à café 1/2 cuillère à café cayenne pepper
Equipement
Smoker or grill with a lid- Thermomètre à viande
- Petit bol à mélanger
- Couteau et planche à découper
- Aluminum foil
- Basting brush
- Pince
Directions
- Remove any silver skin from the pork tenderloin using a knife. Pat dry with paper towels.
- In a small mixing bowl, combine brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub olive oil over the pork tenderloin, then evenly coat it with the spice mixture. Ensure the seasoning covers all sides.
- Set your smoker or grill to 225°F (110°C). If using a grill, set it up for indirect cooking and add wood chips or chunks (such as apple, hickory, or cherry) for smoking.
- Place the seasoned pork tenderloin directly on the smoker or grill grates. Insert a meat thermometer into the thickest part of the tenderloin.
- Smoke the tenderloin until the internal temperature reaches 145°F (63°C), approximately 1 hour. Cooking time may vary based on the thickness of the meat and consistency of the smoker’s temperature.
- Once cooked, remove the tenderloin from the smoker and tent it with aluminum foil. Allow it to rest for 5-10 minutes before slicing.
- Slice the pork tenderloin into medallions and serve with your choice of sides.
Notes
- For an extra layer of flavor, consider marinating the pork tenderloin overnight in a simple mixture of apple juice, a splash of soy sauce, and your favorite herbs. This will add a deeper flavor and help keep the meat exceptionally moist during smoking.
Can I use a gas grill instead of a smoker?
Yes, you can use a gas grill by setting it up for indirect cooking. Add a smoker box or a foil packet filled with wood chips to the grill to create the smoky flavor.
