Simple Pork Tenderloin

Pork Tenderloin

Nothing is more oddly satisfying than a perfectly done piece of pork. Much like a perfectly cooked steak, slicing into it to release all the ooey gooey goodness. Alright, before I start breathing heavy, let’s continue on to the pork. Pork Tenderloin is exactly  that, tender. Now, I ain’t talking about your “I come frozen in a box” crap.

I am talking about actual pork loin.


I love cooking outdoors, so this is one that  I smoked, but  this rub, it doesn’t matter how you cook it. If you like barbecuing, smoking or grilling is the way to go.

Smoking 250 degrees 1.5 hours per pound

Grilling  350-400 degrees 25-35 minutes  

Oven 400 degrees for 13-15 minutes

As long as the internal temperature reaches 145 degrees, it’s considered done. I have had cooked all the way to 160 when I pulled it off, and it was still moist. When someone can master the art of fire(i’m not a master), one can produce some of the best food. Knowing how to use seasonings, fire, and smoke, to create a masterpiece is a gift.

I had always wanted to grill or smoke a pork loin, but I didn’t want to ruin the final product. Pork when overcooked, drys out. I didn’t want to end up with a dry, over smoked, or burnt dinner. Nothing is worse than ruining dinner, or the fast food you’re about to buy. I smoked this pork loin on a newer smoker of mine. I am still learning its secrets like hot spots, smoke penetration, and fire management. I hate having over smoked meat. Adding too much wood to the smoker will give the meat almost a rubbery taste. A way to avoid this is by wrapping it in foil halfway through. Fire management and hotspots are two areas that just take time and practice.

However it’s cooked, you want to ensure it ends up juicy, with a flavorful outer layer. Ne sure to let the pork loin rest for 5 or 10 minutes after it reaches temp. This will help to retain the juices. I like to slice it like a roast, so about a half inch thick.  I served this with a apple sweet potato hash, and mashed potatoes. Make this dinner for a surprise, or to give yourself a break from the same old same old.


1 Pork Loin

¼ Cup Dry Rub


Smoking 250 degrees 1.5 hours per pound

Grilling  350-400 degrees 25-35 minutes  

Oven 400 degrees for 13-15 minutes

Done when temperature reaches 145 degrees.

Rest for 5 to 10 minutes

Slice and serve!


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