It's all in the marinade! I live in North
Carolina, so I prefer to use Southern style sauces and
rubs. I like
Carolina Treet from Legacy Foods. It's a thick sauce made with a blend
of vinegar and spices. It's also low in sugar and contains no tomato
products. I discovered it a few years ago and it's become my "go-to"
for chicken and pork smoking. You can also make your own marinade with
the ingredients listed below.
Patrick's tried and true recipe for making perfect smoked pork loins
using my simple recipe.
2 pork tenderloins
NC-style marinade (I like
Carolina Treet from Legacy Foods)
Salt and pepper
How to smoke pork tenderloins:
Marinate the pork tenderloins in your chosen marinade for at
least 2 hours or overnight in the refrigerator.
Preheat the smoker to 250°F (121°C) and add pecan wood for a
Remove the tenderloins from the marinade, allowing any excess
to drip off, and lightly coat them with olive oil. Season with salt
Place the tenderloins on the smoker grate and smoke for approximately
1.5-2 hours or until the internal temperature reaches 145°F (63°C).
Once done, remove from the smoker and let them rest for 5-10
minutes before slicing.
Serve with your favorite sides for a smoky and tender pork feast.
Pork Tenderloin Versus Pork Loin
Pork Tenderloin: A long, narrow, and cylindrical
cut of meat that runs along the pig's backbone. It is one of the
most tender cuts of pork and is known for its lean and delicate
texture. Pork tenderloins are typically smaller in size compared
to pork loins. They are often sold as whole pieces or in packs of
Pork Loin: A larger and broader section
of the pig between the shoulder and the back leg. It is a versatile
cut with both lean and well-marbled portions. Pork loins are much
larger than tenderloins. They weigh several pounds and can be prepared
as roasts or boneless chops.
Patrick's BBQ tips:
Try Different Types of Wood!
Experiment with various wood to find the
smoky flavors that
you like best.