The best tips for smoking pork tenderloin. Try something new again!

Summer barbecue season is upon us, but why not try smoking something this time?

If you have a smokehouse, then you will definitely use our luxurious recipes for smoked pork tenderloin 5 times differently!

We have great options for you that you won’t be able to resist and you won’t even think about grilled meat.

So let’s look at it together!

Smoked doll filled with cheese and jalapeños

Smoked pork tenderloins are a delicacy in themselves, and what more so when they are filled with a luxurious mixture of cream cheese, cheddar and jalapeños. The doll is incredibly full of flavor and amazingly spicy. You just have to try it!

What you will need

• 2 pork tenderloins
• 4 jalapeño peppers, seeded and chopped
• 230 g of cream cheese
• 1 cup cheddar, grated
• 1 tablespoon of chili powder
• 10-12 slices of bacon

Method

• Trim the pork tenderloin from all fat and membrane.
• Holding the knife horizontally, cut the pork tenderloin in half, being careful not to pierce the other end.
• In a small bowl, mix the jalapeño peppers with the cream cheese, cheddar and chili.
• Spread the cheese and jalapeño mixture evenly into the holes of the dolls.
• Close the dollops so that the cheese remains inside the meat pocket.
• Wrap the dolls in bacon and place them on the smoker with the open cut side up so that the melted cheese stays in the pocket and does not leak out.
• Set the smoker to 135 degrees Celsius and use the wood of your choice (apple or cherry work great).
• Smoke the pork until it reaches an internal temperature of 63 degrees Celsius and the bacon is browned and crispy, about 2 1/2 – 3 hours.
• Remove the pork tenderloin from the smokehouse and let it rest for about 10 minutes.
• Cut into 2.5 cm medallions and serve.

Pulled pork roll in bacon

Bacon Wrapped Smoked Doll is a tender and tasty dish that is easy to prepare and the whole family will enjoy!

What you will need

• 12-14 thin slices of bacon
• 1 pork doll
• 2 tablespoons of BBQ seasoning

Method

• Place 7-8 strips of bacon in parallel rows on a cutting board or cling film.
• Fold every other strip of bacon (start from the second strip) almost to the end and place one strip of bacon across, perpendicular to the other strips.
• Straighten the folded strips back to their full length, then fold the strips you didn’t fold before and lay the next strip perpendicular.
• Repeat this process until you reach the end.
• Cover with cling film and gently roll the bacon with a rolling pin.
• Bacon can get a little hot and difficult to work with, so if time allows, let it cool for about 15-20 minutes before wrapping the pork tenderloin.
• Season the pork tenderloin liberally, then place it on one end of the bacon.
• Roll up the bacon doll and tie with kitchen string to secure.
• If you don’t have string, you can use toothpicks to hold everything in place.
• Heat the smoker to approx
• Start by heating the smoker to around 120-135°C.
• When the smoker is heated, add a few small pieces of apple wood or use hickory wood.
• Smoke the pork tenderloin until it reaches 63°C to prevent the lean meat from drying out.
• It usually takes about 1 hour.
• After removing, cover the doll with foil and let it rest for 5-10 minutes before slicing and serving.
• Enjoy it!

BBQ doll prepared in a smokehouse

Season the pork tenderloin with a sweet and smoky spice mixture, let it smoke and finally brush it with delicious BBQ sauce and let it finish in the smoker to perfection. A delicacy!

What you will need

• 2 pork tenderloins (weighing approx. 550 g each)
• 50 g cane sugar
• 1 spoon of smoked paprika
• 1/2 teaspoon dried garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground mustard
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 60 g of BBQ sauce

Method

• Trim all the fat and silver skin from the pork tenderloin and pat dry with a paper towel.
• Mix all the spices together.
• Leave it at room temperature for 20-30 minutes.
• Preheat the smokehouse to 110ºC.
• Place the meat in the smoker and smoke for 75-90 minutes until the meat is about 46ºC to 51ºC.
• Brush the meat with BBQ sauce and smoke for another 25-35 minutes, until the meat reaches an internal temperature of 63ºC to 68ºC.
• Let the meat rest at room temperature for at least 5 minutes before slicing and serving.

Pork tenderloin with smoked blackberry and bourbon sauce

A fantastic recipe for a smoked dollop with a rich and tasty blackberry and bourbon sauce that absolutely everyone will love! Enjoy the perfect combination of pork and sweet and salty taste.

What you will need

For the pork tenderloin:

• 1 kg pork tenderloin (2 pork tenderloin), without silver skin
• 1 tablespoon Dijon mustard,
• 2 tablespoons of BBQ seasoning

For the sauce:

• 480 g of fresh blackberries
• 1 spoon of sugar
• 1 teaspoon of salt
• ¼ cup bourbon
• 1 teaspoon of extra virgin olive oil
• 2 tablespoons chopped shallots
• ¼ cup balsamic vinegar
• 2 teaspoons fresh chopped rosemary
• ½ teaspoon sugar (optional)

Method

• Set the smoker to 107-121 degrees Celsius and put fruit wood in it.
• Rinse the blackberries and place them in a glass baking dish (ideally 20×20 cm).
• Mix with 1 tablespoon sugar, 1 teaspoon salt, and ¼ cup bourbon.
• Place in the smoker and smoke for 90 minutes, then remove.
• Add extra virgin olive oil to a small saucepan and sauté the shallots over medium heat for about 3-5 minutes.
• Add the balsamic vinegar and bring to a boil.
• Add the smoked blackberry mixture and rosemary.
• Let everything cook together for about 5 minutes, stirring often.
• Use a fork or potato masher to mash the blackberries to mash them into a thick sauce.
• Taste and re-season if necessary.
• If the sauce is not sweet enough, add another ½ teaspoon of sugar at a time.
• For meat, also prepare a smokehouse for 107 to 121 degrees Celsius and put fruit wood in it, for example from an apple or cherry tree.
• Brush the pork tenderloin with Dijon mustard and then sprinkle with BBQ seasoning.
• Place in the smoker and smoke for up to 90 minutes or until the internal temperature at the thickest part of the doll is 60 degrees Celsius.
• Remove and let rest for 10 minutes.
• Slice and drizzle with blackberry sauce.
• Bon apetite!

Mexican smoked doll

This luxurious smoked pork tenderloin is flavored with Mexican spices and brushed with a mixture of cane sugar and hot sauce. Yum!

What you will need

• 2 pork tenderloins, each weighing approx. 600 g
• 1 tablespoon of dried chili
• 1 tablespoon of dried oregano
• 1 teaspoon of salt
• 2 teaspoons of garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon of black pepper
• 1 teaspoon of cumin
• 1/2 teaspoon cinnamon

For the frosting:

• 50 g cane sugar
• 2 spoons of hot sauce

Method

• Trim the silver skin from the pork tenderloin and pat dry with a paper towel.
• Mix all the spices together and leave it at room temperature for 20-30 minutes.
• Preheat the smokehouse to 107ºC.
• Smoke the pork tenderloins for 1.5-2 hours or until they reach an internal temperature of 51ºC.
• Mix the cane sugar and spicy sauce until smooth and spread the mixture over both pork tenderloins.
• Continue smoking until the pork reaches an internal temperature of 63-68ºC, about 20-30 minutes.
• Remove from the smoker and let the pork rest for a few minutes before slicing and serving.
• Enjoy it!

And how did you like our recipes for smoked pork tenderloin today? Write to us in the comments!