The secret to smoked pork tenderloin that stays juicy is to smoke it low at 225°F and pull it right at 145°F, then rest it so the center stays blush-pink and tender. Layering all three blends from the Brunk Starter Trio Bundle gives this lean cut the savory flavor and peppery bark it needs, in about 90 minutes.

Ingredients

  • 2 pork tenderloins (1–1¼ lb each), silver skin trimmed
  • 2 Tbsp yellow mustard or olive oil (binder)
  • 2 tsp Brunk Garlic King All Purpose Garlic Seasoning (from the Brunk Starter Trio)
  • 1 Tbsp Brunk Black Blend BBQ Rub (from the Starter Trio)
  • 1 tsp Everyday Brunk Original All Purpose Seasoning (from the Starter Trio), for finishing
  • 2 Tbsp brown sugar (optional, for a sweeter bark)
  • 2 Tbsp butter and 1 Tbsp honey, melted together (optional glaze)

Instructions

  1. Pat the tenderloins dry and trim off the shiny silver skin. Fold the thin tail end under and tie it with butcher's twine so the meat cooks evenly.
  2. Coat the tenderloins in a thin layer of mustard or oil. Season all over with Garlic King first, then Black Blend (mixed with brown sugar if using). Let them sit for 15–20 minutes while the smoker heats.
  3. Preheat your smoker to 225°F with apple, cherry or hickory wood.
  4. Smoke the tenderloins for 1¼–1¾ hours, until an instant-read thermometer in the thickest part reads 140°F.
  5. If you're using the glaze, brush it on now. Keep smoking until the internal temp hits 145°F, about 10–15 more minutes.
  6. Rest the pork loosely tented with foil for 5–10 minutes. Slice into ½-inch medallions and finish with a light sprinkle of Everyday Brunk Original.

Brunk tip

Pork tenderloin goes from juicy to dry fast, so cook to temp, not the clock. Pulling at 145°F and resting is the whole game. With the Brunk Starter Trio, Garlic King seasons the meat, Black Blend builds the bark and Everyday Brunk Original brightens it at the table. For an even crust, sear the rested tenderloins over high heat for 60 seconds per side.