Spiced and Smoked Pork Loin Recipe

Preparing the Pork Tenderloin

Pork tenderloin is one of the most tender and flavorful cuts of pork. When smoked on a Traeger grill, it transforms into a juicy, melt-in-your-mouth delight. The first step is to properly prepare the pork tenderloin before seasoning and smoking.

Begin by trimming any excess fat and silver skin from the tenderloins. This helps the seasoning adhere better and ensures an even cook. Pork tenderloins typically weigh 1-1.5 pounds each, so this recipe calls for two tenderloins totaling around 2.5 pounds.

The Mexican Seasoning

To give the smoked pork tenderloin a bold, south-of-the-border flavor profile, we’ll be using a blend of Mexican-inspired spices. This includes chipotle chili powder, cumin, oregano, cinnamon, salt, and pepper. The spices complement the natural sweetness of the pork perfectly.

Feel free to adjust the spice blend to your taste preferences. If you want a milder flavor, reduce the chipotle chili powder. For extra heat, add a bit more. The beauty of making your seasoning is you can tailor it to your liking.

Brown Sugar & Hot Sauce Glaze

After the pork is generously coated in the Mexican spice rub, it’s time to add a sweet and spicy glaze. This is achieved by brushing on a mixture of brown sugar and hot sauce during the final stages of smoking.

The caramelized brown sugar adds a nice sheen and subtle sweetness, while the hot sauce provides a kick of heat and acidity to balance the flavors. I recommend using a medium-heat hot sauce like Cholula, but you can substitute it with any bottle you enjoy.

Perfectly Smoked Pork Tenderloin

Smoking pork tenderloin requires a delicate touch, as this lean cut can easily become dry and stringy if overcooked. The key is to maintain a low temperature of 225°F on your Traeger grill and monitor the internal temperature closely.

You’ll want to pull the tenderloins off the smoker once they reach an internal temp of 145°F. This will leave them juicy and slightly pink in the center. Remember, the temperature will continue to rise a bit as the meat rests.

For maximum smoky flavor, I recommend using a hardwood pellet like Traeger’s Signature or Hickory blend. But feel free to experiment with other flavors that complement the Mexican spices.

Serving Your Mexican Pork Tenderloin

No smoked pork tenderloin is complete without the right side dishes. My personal favorites are smoked charro beans and a fresh Mexican street corn salad (esquites). The bold, savory flavors of the pork pair beautifully with these Tex-Mex accompaniments.

You can also get creative with leftover smoked pork tenderloin. It makes a killer addition to fried rice, breakfast burritos, or Mexican-style kolaches. The possibilities are endless when you have such a versatile and delicious protein on hand.

FAQ: Spiced and Smoked Pork Loin Recipe

How do I trim a pork tenderloin?

Trimming a pork tenderloin is an important step to ensure even cooking and maximum tenderness. Start by placing the tenderloin on a cutting board. Using a sharp knife, locate and remove any silver skin – the thin, shiny membrane that runs along the length of the meat.

Next, trim off any excess fat or ragged edges. You want the tenderloin to be as evenly shaped as possible. Be careful not to remove too much fat, as a small amount will help keep the meat moist during smoking.

Finally, pat the tenderloin dry with paper towels. This helps the seasoning adhere better. With the prep work done, you’re ready to season and smoke your pork tenderloin to perfection.

Can I use a different rub or seasoning?

Absolutely! The Mexican-inspired spice blend in this recipe is just one way to season smoked pork tenderloin. Feel free to use your favorite rub or seasoning instead.

Some other tasty options include:

• Classic BBQ dry rub (brown sugar, paprika, garlic powder, onion powder, chili powder, etc.)
• Lemon pepper seasoning
• Cajun or Creole seasoning
• Herb-based rubs with rosemary, thyme, oregano

No matter which route you go, be sure to generously coat the pork tenderloins before smoking. This helps develop a nice outer crust and infuses the meat with maximum flavor.

How long does it take to smoke pork tenderloin?

The total cooking time for smoked pork tenderloin can vary depending on a few factors:

• Size/weight of the tenderloins
• Smoker temperature
• Desired level of doneness

As a general guideline, plan for around 1-1.5 hours of total cooking time when smoking pork tenderloin at 225°F. However, the best way to determine doneness is by monitoring the internal temperature.

You’ll want to pull the tenderloins off the smoker once they reach an internal temp of 145°F. This will leave them slightly pink in the center, but juicy and tender. Remember, the temperature will continue rising a bit as the meat rests.

If you prefer your pork more well-done, you can take it up to 160-165°F. But be careful not to overcook, as pork tenderloin can quickly become dry and chalky above 165°F.

Can I make this in the oven instead of a smoker?

Absolutely! If you don’t have access to a pellet grill or smoker, you can still enjoy delicious smoked pork tenderloin by adapting the recipe for the oven.

Here’s how to do it:

1. Preheat your oven to 400°F.
2. Prepare the pork tenderloins as directed, trimming and coating them with the Mexican spice rub.
3. Place the seasoned tenderloins on a foil-lined baking sheet or in a shallow roasting pan.
4. Roast for 25-30 minutes, flipping and brushing with the brown sugar-hot sauce glaze halfway through.
5. Continue roasting until the internal temperature reaches 145°F, about 40-45 minutes total.
6. Let the pork rest for 5 minutes before slicing and serving.

While you won’t get the same level of smoky flavor, oven-roasted pork tenderloin with this Mexican seasoning blend is still incredibly delicious. Serve it alongside your favorite sides for an easy weeknight dinner.

How do I store and reheat leftover smoked pork tenderloin?

Leftover smoked pork tenderloin can be stored in an airtight container in the refrigerator for 3-4 days. When you’re ready to enjoy the leftovers, there are a few tasty reheating options:

• Slice the pork and reheat it in a skillet over medium heat, flipping occasionally, until warmed through.
• Place sliced pork in a baking dish, pour a small amount of broth or water over the top, then cover and reheat in a 325°F oven for 10-15 minutes.
• For individual portions, reheat slices in the microwave in 30-second intervals until heated to your liking.

You can also chop up the leftover smoked pork tenderloin and use it in other dishes, like fried rice, breakfast burritos, tacos, or even as a pizza topping. The flavorful meat holds up well to being repurposed into all sorts of recipes.

Conclusion:

Smoked pork tenderloin is an easy, versatile, and incredibly delicious way to enjoy this premium cut of meat. With a few simple steps – trimming, seasoning, smoking, and glazing – you can transform humble pork tenderloin into a mouthwatering main dish.

The key is using the right techniques and ingredients to ensure a perfectly cooked, juicy, and flavorful result every time. Whether you’re feeding a crowd or meal prepping for the week, smoked pork tenderloin should be a staple in your barbecue repertoire.

So fire up your Traeger, gather your favorite Tex-Mex sides, and get ready to savor the bold, smoky goodness of this Mexican-inspired pork tenderloin. Your taste buds will thank you!