Smoked Pork Tenderloin

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

2 cups apple cider

4 cups water

3 tablespoons kosher salt

1/4 cup sugar

2 cloves garlic (smashed)

2 teaspoons peppercorns

1 orange (thinly sliced)

1 lemon (thinly sliced)

2 rosemary sprigs

2 bay leaves

2 1/2 pounds pork tenderloin

1/4 cup BBQ rub

2/3 cup BBQ sauce

Directions

For the brine: Combine all brine ingredients in a pot. Simmer for 3-4 minutes over medium heat or until salt and sugar is dissolved. Cool.

Pour the brine into a large bowl. Add the pork and cover. Refrigerate for 2 hours.

Preheat an electric smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.

Remove the pork from the brine and pat dry. Rub the BBQ seasoning all over the meat.

Place the meat either on the smoker rack or in a disposable foil pan. Smoke for 1 1/2 hours or until a thermometer inserted into the center of the meat registers 145 degrees F.

Brush the BBQ sauce all over the pork. Lower the smoker temperature to 175 degrees F and smoke for an additional 30 minutes.

Let the pork sit for 5 minutes, then slice and serve.

Nutrition

• Calories: 277 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 92 mg
• Sodium: 643 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 29 g