Smoked pork tenderloin

What is tastier than a tender pork tenderloin? Perhaps a smoked pork tenderloin! At Barbecook, we’re in to try out this delicacy! Ready to push your boundaries? 

Smoked pork tenderloin

Pork meat

Many people think that pork is fat meat, but we assure you nothing could be further from the truth. Belgian pork is of very good quality and also very juicy. The pork tenderloin is one of the most popular pieces of pork. It is a long muscle coming the pig's back. The pork tenderloin is very lean and low in calories. It contains a lot of proteins, vitamins and minerals. 

Preparation of smoked pork tenderloin in the smoker

We use the hot smoke technique with our Oskar to prepare the tenderloin. We have chosen apple-flavoured smoking chips, as they are a perfect match for the preparation of the tenderloin. It is important to soak the smoking chips in water for about two hours. Then let them drain.

Using the Barbecook charcoal starter, we light Barbecook’s Oskar in no time. When you see that the coals are getting a nice grey layer, wrap the smoking chips in some aluminium foil, prick a few holes in it and put it on the coals. Then hang the tenderloin on one of the sturdy hooks and start smoking. Make sure that the temperature of the Oskar does not exceed 110°C. You can easily see this on the built-in thermometer. Count on smoking for an hour.

To grill the pork tenderloin afterwards, we use the Loewy charcoal barbecue. Thanks to the QuickStart® system, you make the barbecue grill-ready in only 15 minutes. When the pork tenderloin has sufficient smoke flavour, place it centrally on the grid of your Loewy. Cook to a core temperature of 65°C for a nice pink pork tenderloin. You can easily check the temperature with the digital thermometer.

Let the pork tenderloin rest for a while and then cut it into slices. Season with pepper and coarse sea salt. Good luck!

Smoking facts

Do you like dishes with an authentic taste full of character? Then smoking is undoubtedly something for you. Smoking used to be a method to preserve food longer. Now it's mainly used to add extra flavours to your favourite dishes. It's seen as one of the purest and healthiest ways to prepare food, as it doesn't require oil or butter. Meat, fish, poultry, crustaceans, vegetables, cheeses,... in principle everything you can prepare on the barbecue can also be prepared in the smoker. Depending on which smoking chips, wood chunks or smoking dust you use, you can add a specific flavour to your favourite dishes.

Barbecook offers smoking chipswood chunks and smoking dust in all scents and colours. Do you like mild and spicy? Then choose olive smoking chips. These are ideal for poultry. Do you prefer a spicy citrus flavour? Then perhaps lemon smoking chips are something for you. These can be perfectly combined with seafood. Do you prefer a subtle smoke flavour? Then go for the Alder wood.

What many people don’t know is that you can smoke both hot and cold. The big difference lies in the temperature. Hot smoking takes place at a temperature between 50 and 75°C. By filling your smoker with water-soaked smoking chips or wood chunks, your food will acquire a smoky flavour and will be cooked. Cold smoking doesn't cook the food, it only gives a smoky flavour. This is done at a temperature of between 20 and 25°C. Please note, when cold smoking fish, meat or poultry, you should definitely brine it beforehand.