What temperature is pork tenderloin done at?

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.

Can I use a different cut of pork, like pork loin?

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.

How long does it take to smoke pork tenderloin?

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.

How do I prevent dry pork tenderloin?

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.

Balsamic Smoked Pork Tenderloin with Chimichurri

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

Units Scale

For the Pork Tenderloin:

2-2.5 pound pork tenderloins
1 1/2 tablespoons kosher salt
1 cup balsamic vinegar
1/4 cup honey
2 tablespoons olive oil

For the Chimichurri:

1 cup fresh cilantro
1/2 cup fresh parsley
1 medium garlic clove
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil

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Instructions

At least 2 hours and up to 1 day before grilling, brine the pork tenderloins. Dissolve 1 1/2 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 1/2 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.