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A smoked pork tenderloin sliced into medallions on a cutting board, dark seasoned bark around juicy pale slices

Smoker Meal-Prep Day (and the Pork Tenderloin That Won)

Smoker Meal-Prep Day (and the Pork Tenderloin That Won)

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Whenever Marshall and I know we're both going to be home at the same time for at least a week straight, I load the smoker up with basically every protein we own. I know that sounds excessive, but it means I'm not starting dinner from scratch every single night: turkey breast, a bone-in pork shoulder, a rack of ribs, and this time, a pork tenderloin, which we had genuinely never put on the smoker before.

I'll admit I was a little nervous about it. Tenderloin is so lean that it felt like the kind of cut that would just dry out and turn into jerky the second I looked away. It did not. It came off tender, juicy, with the prettiest little smoke ring, and I am now fully converted. Pork tenderloin on the smoker might be my favorite thing that came off that rack.

We ate the first one for dinner that night with jarred chimichurri, steamed broccoli, and homemade ranch, and the second one got sliced up, wrapped in foil, and stashed in the fridge for sandwiches and salads the rest of the week. Very few chef things happening over here, just a woman trying not to cook dinner twice.

Since people always ask, here's what everything else got: jerk seasoning on the turkey breast, and Butt Rub (yes, that's really what it's called) on both the ribs and the pork shoulder. The tenderloin is the one that gets the full recipe below, because it was the new kid on the rack.

The Recipe

Method

  1. Pat both tenderloins completely dry with paper towels. Dry meat is what lets the seasoning actually stick instead of sliding off.

  2. Coat the tenderloins all over with the spicy mustard. It's not really there for flavor. It adds a little acidity and gives the rub something to grab onto.

  3. Season generously on all sides with the Kinder's Garlic & Herb, then go over that with a light dusting of Slap Ya Mama's. That's the combo I use just for tenderloin. The other cuts on the smoker get different rubs.

  4. Get your smoker running at 250°F and put the tenderloins on. Spritz them down with apple cider vinegar every so often while they cook so they don't dry out.

  5. Smoke for about 2 hours 15 minutes, or until a thermometer reads 145°F in the thickest part. Mine were sharing smoker space with turkey breast, ribs, and a pork shoulder, so pull yours whenever it hits temp. Don't wait around on the rest of the meat.

  6. Let it rest a few minutes, then slice. We served ours with jarred chimichurri, steamed broccoli, and homemade ranch, and let me tell you, it was so tender.

  7. Whatever you don't eat that first night, slice it up, wrap it in foil, and pop it in the fridge. It's perfect for sandwiches and salads all week.

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