Smoked Pork Tenderloin Recipe

This Smoked Pork Tenderloin recipe combines tender pork with warm allspice, cinnamon, nutmeg, thyme, brown sugar, and a maple-cider basting liquid for a deeply flavorful barbecue main. Featured on License to Grill with Rob Rainford, the tenderloins are seared first, then slowly smoked over indirect heat and basted several times for a juicy, aromatic finish.

The Inspiration

This Smoked Pork Tenderloin recipe appears in The Lunar Eclipse episode and showcases the show’s signature approach to building barbecue flavour in layers.

On License to Grill, Rob Rainford often combines bold spice rubs with low-and-slow smoking, and this recipe follows that formula with a warm, slightly sweet seasoning blend. Allspice, brown sugar, onion powder, celery salt, nutmeg, cinnamon, and thyme create a rub that feels aromatic and comforting without overpowering the pork.

A maple-based mop adds another layer of flavour during smoking. Chicken stock keeps the mixture savoury and fluid, canola oil adds richness, cider vinegar brings acidity, and maple syrup contributes sweetness that works naturally with pork. The reserved spice mixture is added to the mop so the same flavours carry through every stage of the recipe.

Ingredients

1 tablespoon of ground all spice (15ml)
1 tablespoon of brown sugar (15ml)
1 tablespoon of onion powder (15ml)
1 ½ teaspoon of celery salt (7.5ml)
1 teaspoon of ground nutmeg (5ml)
1 teaspoon of ground cinnamon (5ml)
1 teaspoon of dried thyme (5ml)
2 x 14 ounce pork tenderloins
2 teaspoons of vegetable oil (10ml)
2 handfuls of wood chips
1 handful of wood chips, soaked in water for 30 minutes

Basting Liquid

1 cup of chicken stock (250ml)
2 tablespoons of Canola oil (30ml)
1 tablespoon of cider vinegar (15ml)
2 tablespoons of Maple Syrup (30ml)

Method

Combine all of the spices into a bowl and mix well. Separate 1/3 of this mixture and set it aside for use later. Coat the tenderloins with 1 teaspoon of oil each. Massage the remaining 2/3 of the spices into the pork tenderloins being sure to coat them evenly.
Place the tenderloins into a sealable plastic bag and leave in the fridge to marinate for 4 hours to overnight.
Remove the tenderloins from the fridge 30 minutes prior to barbecuing.
Prepare the smoker. Turn the barbecue onto high heat. With a fork, poke several holes into the bottom of a tin pie plate. Squeeze the excess water from the wet chips and place them into the pie plate. Add the dry chips and mix. Place the plate directly on top of the heat source – below the grill grate.
Place the tenderloins onto grill on high heat and sear the outside, turning until their exterior is well charred. This will take approximately 3 minutes per side. Reduce the heat under the smoke package and turn the heat off everywhere else. Move the tenderloins over to sit on the grate over top of the burners that are off. Close the lid and allow to smoke for 1 ½ hours.
Prepare your mop. In a small saucepan, combine the 1/3 of the spice mixture from the rub that was set aside with the other mop ingredients. Place over heat and warm this mixture. Use it to baste the tenderloins 2- 3 times during the smoking process – after 30 minutes, after 50 minutes, and again after 1 hr & 15 minutes.
The tenderloins are ready when their internal temperature has reached 160 F. Cover the meat with foil and allow it to rest for 10 minutes before serving.

Serving Suggestions

This Smoked Pork Tenderloin pairs beautifully with roasted potatoes, grilled vegetables, smoked rice, or a crisp cabbage slaw. The warm spice rub and maple basting liquid work especially well with sides that have a little acidity or freshness.

For a larger barbecue spread, serve the pork alongside grilled corn, beans, roasted squash, or a simple green salad. A drizzle of any extra warmed basting liquid can be served on the side if desired.

Because the tenderloin slices neatly into medallions, it also works well for entertaining. Arrange the slices on a platter and garnish with fresh thyme or herbs for an easy family-style presentation.

Final Thoughts

This Smoked Pork Tenderloin recipe is all about layering flavour through seasoning, searing, smoking, and basting. The spice rub gives the pork a warm aromatic foundation, while the initial sear adds colour and char. Slow smoking then develops deeper barbecue flavour, and the maple-cider mop keeps the meat moist while reinforcing the sweetness and spice.

Find more recipes from License to Grill here!