Super tender and flavorful, brined and smoked pork tenderloin that can feed a couple or an entire crowd. It's easy and quick enough for a weeknight meal.
Bring half of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and sugar.
Transfer the brine to another container big enough to hold the pork and add the remaining water (with a few ice cubes). Cool completely before adding the pork. Place the pork in the brine and refrigerate for 2 to 4 hours.
Thoroughly rinse the pork and pat dry with paper towels. Then let the pork sit out for 30 minutes to get to room temp while you prep the smoker.
Drizzle some canola or olive oil and the tenderloins and add an optional dry rub.
Prep and preheat the smoker to 225° to 250° F for indirect cooking with a water pan in place.
Smoke until the internal temperature reaches 145° F. Use a probe thermometer to verify.
Rest for 10 minutes before slicing and serving.
Notes
This brine is slightly stronger in salt content than normal. This allows for it to brine quicker.
If you have a hot side of the smoker, you can quickly sear the tenderloins to add some extra flavor on the outside.