Smoked to tender perfection, this balsamic smoked pork tenderloin makes an easy summertime dinner.
A sweet balsamic reduction makes an amazing glaze, and quick and easy chimichurri adds color and bright flavor to this meal!
TLDR: Best parts of smoked pork tenderloin
QUICK: Relatively quick, anyway! This tenderloin recipe is done in less than 2 hours, most of it hands off.
FLAVOR: Sweet balsamic glaze and a vibrant chimichurri make a fantastic flavor combo.
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Ingredients
For the smoked pork tenderloin
PORK TENDERLOIN: This recipe calls for 2 tenderloins, as they often come packaged in twos. Try to grab a package with two similarly-sized tenderloins so they cook at around the same rate.
BALSAMIC VINEGAR: Our glaze will be a simple blend of balsamic vinegar and honey. Frankly, higher-quality balsamic vinegars taste better, so I encourage you to pay a little more for this.
HONEY: A little honey just adds a bit more sweetness to the balsamic!
For the chimichurri
CILANTRO: For me, cilantro is essential for chimichurri! That said, if you're a cilantro hater, you could use all parsley.
PARSLEY: Adding a little parsley to chimichurri just expands the herby flavor. But in a pinch, you could use all cilantro.
GARLIC: If you can't get enough garlic, feel free to add more than 2 cloves to the chimichurri!
RED WINE VINEGAR: My favorite acid for chimichurri! But you can use lemon juice if you'd like.
OLIVE OIL: Opt for a milder olive oil so it doesn't overpower the sauce.
Instructions
- BRINE: Dissolve 2 tablespoons of salt in about 3 cups of water. Pour over the tenderloins in a dish, ensuring they're completely covered with water, and refrigerate for at least 1 hour and up to 18 hours before smoking.
- SMOKE: Pat the tenderloins dry and place in a smoker set to 225 degrees F. Smoke for 1 ½ hours before starting to check temp. Once the tenderloins reach 130 degrees F, you'll start basting.
- MAKE GLAZE: Combine the balsamic vinegar and honey in a saucepan and reduce by about half.
- BASTE: Brush the tenderloins with glaze every minute or so, flipping at least once, for 10-15 minutes until the tenderloins reach an internal temperature of 140 degrees F. Rest for at least 5 minutes.
- MAKE CHIMICHURRI: Mince cilantro, parsley, and garlic. Combine all the chimichurri ingredients to make the sauce.
FAQs
145 degrees F is the food safe temperature, but I like to pull the tenderloin at around 140 degrees F - it'll continue cooking for a few minutes after coming off the grill and come up to temp then.
This recipe is written for pork tenderloin, so while you could use the balsamic glaze and chimichurri sauce with any cut of pork, the smoking temperature and times are not as easily adjustable.
A 1-lb pork tenderloin will take about 1.5 to 2 hours to smoke, but cook times can vary (especially on a smoker) so make sure you are paying attention primarily to the internal temperature. Pork tenderloin is done when cooked to 145 degrees F.
The easiest step you can take is brining the tenderloin! I use a wet brine (water + salt) that the tenderloin is submerged in for at least 2 hours for this recipe. But you can use a dry brine if needed, too - just rub kosher salt all over the outside of the tenderloin and refrigerate until ready to smoke.
What to serve with smoked pork tenderloin
The easy answer: veggies!
So many different vegetables go great with pork tenderloin, whether you add them to the grill alongside the tenderloin or roast in the oven.
- Roasted broccoli or brussels sprouts make an excellent side dish - and you can drizzle additional chimichurri over them!
- As a starch, we like serving with rice or polenta.
- Sweet potato rounds make a great low-effort side.
More grilling recipes from CJE
Grilling season may be relatively short-lived in North Dakota, but we take full advantage when the weather is nice!
- Maple Dijon Grilled Chicken Thighs are a summer go-to for ourselves or a crowd
- Want something a little extra? Smoked Prime Rib is the way to go!
- Get your BBQ on with Sticky-Sweet Pork Ribs
Did you make balsamic smoked pork tenderloin? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Balsamic Smoked Pork Tenderloin with Chimichurri
- Prep Time: 10 minutes
- Brine Time: 2 hours
- Cook Time: 100 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Entree
- Method: Smoked
Description
Smoked to tender perfection on a pellet grill, this balsamic smoked pork tenderloin with vibrant chimichurri makes an easy summertime dinner. Serve with a fresh salad, rice, or polenta to round out the meal!
Ingredients
For the Pork Tenderloin:
- 2-2.5 pound pork tenderloins
- 1 ½ tablespoons kosher salt
- 1 cup balsamic vinegar
- ¼ cup honey
- 2 tablespoons olive oil
For the Chimichurri:
- 1 cup fresh cilantro
- ½ cup fresh parsley
- 1 medium garlic clove
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
Instructions
- At least 2 hours and up to 1 day before grilling, brine the pork tenderloins. Dissolve 1 ½ tablespoons salt in 2 cups water. Place the pork tenderloins in a shallow container or bowl and pour the salt water overtop. Add more water, if necessary, to fully submerge the tenderloins. Cover and refrigerate until ready to grill.
- Set the pellet grill to 225 degrees F. Remove tenderloins from brine and rub with 1 tablespoon olive oil. Place the tenderloins directly on grill grates, on the outer edges of the grill so they're not directly over the burn pot. Cover and cook for 1 ½ to 2 hours, until the internal temperature reaches 135 degrees F.
- Meanwhile, combine balsamic vinegar and honey in a saucepan over medium high heat. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally. Simmer for 10-15 minutes, until reduced by about half. The balsamic reduction should have thickened and gotten syrupy - you'll know it's ready when it coats the back of a spoon. Depending on the quality of the balsamic vinegar you started with, this may take longer or shorter!
- When the tenderloin has reached 135 degrees F, baste with balsamic reduction every 2 minutes for 10 minutes, until internal temperature reaches 145 degrees F. If you have leftover balsamic reduction, save for serving. Remove pork from heat and let rest at least 5 minutes before slicing into 1-inch thick coins.
- While the tenderloin is resting, make the chimichurri. Finely chop cilantro, parsley, and garlic. Add the red wine vinegar, salt, red pepper flakes, and olive oil. Whisk until emulsified.
- Serve the tenderloin with chimichurri and any reserved glaze drizzled overtop.
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