Smoked Pork Tenderloin

Pork tenderloin is one of the most underrated cuts for smoking. It's lean, cooks relatively quickly, and absorbs smoke flavor beautifully. With a fresh herb crust, this elegant dish is perfect for impressing guests without spending all day tending the smoker. It's become one of my favorite weeknight BBQ options.

This recipe shines at dinner parties where you want something a bit more refined than typical BBQ fare. It's also wonderful for Sunday family dinners or holiday meals when you want to offer something different from the usual ham or turkey. The medallion presentation looks restaurant-quality on the plate.

For sides, I gravitate toward dishes that complement the herb crust. Roasted fingerling potatoes with the same herbs create a cohesive flavor profile. Sautéed spinach or Swiss chard adds color and nutrition. A wild rice blend or risotto elevates the meal further. For something lighter, an arugula salad with shaved Parmesan and lemon dressing is perfect.

While rosemary and thyme are classic, don't hesitate to experiment with other herb combinations. A Mediterranean twist with oregano, lemon zest, and sun-dried tomato works wonderfully. Try a Southwestern version with cumin, chili powder, and lime. For an Asian-inspired variation, use five-spice, ginger, and sesame.

Because tenderloin is so lean, it can dry out if overcooked. I always pull mine at 145°F and let it rest for at least 10 minutes - carryover cooking will bring it to the perfect temperature. Slicing it into medallions right before serving ensures everyone gets beautifully presented, evenly cooked pieces.