Smoked Pork Tenderloin

Start your smoker, using wood or charcoal of choice (we opt for charcoal with a mix of pecans) and set the internal temperature between 215ºF and 250ºF.

Meanwhile, combine salt and pepper in a small bowl.

Coat both tenderloins lightly with the molasses. Evenly sprinkle both tenderloins with the salt and pepper mixture.

Once the smoker has reached the desired internal temperature, place both tenderloins directly on the rack inside the smoker. Cook until internal temperature of the pork has reached 155ºF (we have a remote digital thermometer that monitors the internal temperature of what’s inside our smoker). This will take about 3 to 4 hours depending on how well your smoker maintains a consistent temperature.

Once the pork has reached 155ºF, remove it from the smoker. Allow it to sit for at least 30 minutes before slicing and serving.