Imagine cutting into a perfectly smoked pork tenderloin that's so tender it practically melts in your mouth, with a smoky exterior that promises an explosion of flavor in every bite. This pellet grill recipe is your ticket to transforming an ordinary cut of meat into a restaurant-quality masterpiece that will have your family and friends begging for seconds. Whether you're a grilling novice or a seasoned pitmaster, this foolproof method guarantees a mouthwatering main course that's incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Wood pellets for smoking
Instructions
- Begin by preparing the pork tenderloin. Trim any excess fat or silver skin from the tenderloin to ensure a more tender final dish.
- In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. This will be your spice rub.
- Rub the olive oil all over the pork tenderloin, ensuring it is evenly coated. This will help the spice rub adhere better.
- Sprinkle the spice mixture generously over the pork tenderloin, pressing it into the meat to ensure it sticks. Make sure to coat all sides evenly.
- Preheat your pellet grill to 225°F (107°C). Add your choice of wood pellets for smoking; hickory or applewood work particularly well with pork.
- Once the grill is preheated, place the seasoned pork tenderloin directly on the grill grates. Close the lid to maintain a consistent temperature.
- Smoke the pork tenderloin for about 45 minutes, or until it reaches an internal temperature of 145°F (63°C). Use a meat thermometer to check the temperature for accuracy.
- Once the pork has reached the desired temperature, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute within the meat.
- After resting, slice the pork tenderloin into medallions and serve immediately. You can pair it with your favorite sides, such as grilled vegetables or a fresh salad.
Tips
- Choose Quality Meat: Select a fresh, well-trimmed pork tenderloin for the best results.
- Pat Dry Before Seasoning: Ensure the meat is completely dry before applying oil and spices to help the rub adhere better.
- Don't Overcook: Use a meat thermometer to hit the perfect 145°F internal temperature - this prevents dry, tough meat.
- Wood Pellet Selection: Hickory and applewood offer the best complementary flavors for pork.
- Resting is Crucial: Always let the meat rest for 10 minutes after cooking to redistribute juices and ensure maximum tenderness.
- Experiment with Rub: Feel free to customize your spice blend to suit your taste preferences.
- Low and Slow is the Way: Maintain a consistent low temperature for even smoking and optimal texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 1g
Protein: 22g
Fat: 10g
Saturated Fat: g
Cholesterol: 65mg
