There’s something special about this reverse-seared pork tenderloin recipe that makes it one of my all-time favorites. It’s not just about the incredible smoky flavor or the perfectly seared bark—it’s the versatility and convenience that truly make this dish shine. Whether I’m feeding a hungry crowd at a weekend cookout or meal-prepping for the week ahead, this recipe never disappoints.

Why I Love Pork Tenderloin?

This pork tenderloin is just as good on day two (or three) as it is fresh off the smoker. The leftovers are incredibly versatile, making it a star ingredient in a variety of cuisines. Slice it thin and add it to sandwiches, tacos, or salads for a quick and satisfying meal. Or dice it up and toss it into stir-fries, pasta dishes, or breakfast scrambles for an unexpected flavor boost. The possibilities are endless, which is why I always make sure to prepare enough for leftovers.

The Science of Reverse Searing

Reverse searing is a game-changing method for cooking meat, especially for cuts like pork tenderloin. Unlike traditional searing, where you start by searing the exterior and finish cooking in the oven or grill, reverse searing flips the process. Here’s why it’s so effective:

1. Even Cooking: By starting with low, indirect heat, the meat cooks gently and evenly. This prevents overcooking on the edges while the center comes up to temperature.
2. Enhanced Flavor: The slow cooking process allows the natural flavors of the meat to shine and provides ample time for smoke to infuse the meat if you’re using a smoker.
3. Perfect Crust: Once the meat reaches the desired internal temperature, a quick sear over high heat creates a beautiful, flavorful crust without drying out the interior.
4. Precision: The use of a meat thermometer ensures you hit the perfect doneness every time, eliminating the guesswork.
5. Juicier Results: Resting the meat after the sear allows the juices to redistribute, ensuring every bite is tender and moist.

This method is particularly effective for pork tenderloin, a lean cut that can easily dry out with traditional cooking methods. By reverse searing, you get the best of both worlds: a tender, juicy interior and a beautifully caramelized exterior.

Why Pork Tenderloin is Perfect for Meal Planning

Storage is a breeze with this cut of meat. Once cooked, the tenderloin can be wrapped tightly in foil or stored in an airtight container in the refrigerator for up to three days. It also freezes beautifully, so you can enjoy the smoky goodness weeks later. Whether you’re a seasoned grill master or a first-time smoker, this recipe is straightforward, reliable, and guaranteed to impress.

Let’s dive into the steps to make this unforgettable reverse-seared pork tenderloin, perfect for any occasion.

Meal Ideas with Pork Tenderloin

One of the reasons I love this pork tenderloin recipe is because it lends itself to so many creative and delicious meal ideas. Here are some of my favorite ways to enjoy it:

1. Classic Sandwiches: Slice the tenderloin thin and layer it onto a toasted bun with your favorite barbecue sauce, pickles, and slaw for a mouthwatering pulled-pork-style sandwich.
2. Tacos: Shred or slice the pork and tuck it into warm tortillas. Top with fresh salsa, diced onions, cilantro, and a squeeze of lime for a quick and flavorful taco night.
3. Salads: Add slices of tenderloin to a bed of mixed greens, cherry tomatoes, and cucumbers. Drizzle with balsamic vinaigrette or a tangy mustard dressing for a hearty, protein-packed salad.
4. Stir-Fries: Dice up the pork and toss it into a hot skillet with your favorite vegetables, soy sauce, and sesame oil. Serve over rice or noodles for an Asian-inspired dish.
5. Breakfast Boost: Chop the tenderloin into small cubes and add it to scrambled eggs or an omelet. Pair with hash browns or toast for a satisfying breakfast.
6. Pasta Dishes: Slice the pork and mix it with creamy Alfredo sauce and pasta for a rich and comforting dinner. Alternatively, try it with marinara and penne for a lighter option.
7. Grain Bowls: Build a wholesome bowl with quinoa or brown rice, roasted vegetables, and sliced tenderloin. Top with a dollop of hummus or a drizzle of tahini for a Mediterranean twist.
8. Flatbreads or Pizzas: Thinly slice the pork and use it as a topping for flatbreads or pizzas. Combine with caramelized onions, mozzarella, and barbecue sauce for a smoky-sweet treat.
9. Soups: Add diced pork to hearty soups or stews, such as bean soup, vegetable soup, or a spicy chili. The tender meat adds depth and flavor.

These ideas showcase just how versatile pork tenderloin can be, transforming leftovers into exciting new meals that keep the whole family happy.

Be sure to check out our Pork Tenderloin Meal Plan to get specific recommendations!

Perfect Reverse Seared Pork Tenderloin

Recipe by JoshCourse: Recipes, PorkCuisine: BBQDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

300

kcal

Achieve tender, flavorful brisket with this step-by-step guide.

Ingredients

• 3 to 4-pound Pork Tenderloin

• 2 TBS Meat Church Holy Voodoo seasoning (or substitute with Meat Church Honey Hog for a less spicy flavor)

Directions

• Prep Your Smoker
  Before you begin, prepare your smoker for indirect cooking at 225°F. Ensure you have enough fuel for the duration of the cook, as the pork tenderloin will take about an hour to reach the desired internal temperature. A wood combination like hickory or apple wood works well for pork, offering a nice balance of sweetness and smokiness.
• Prepare the Pork Tenderloin
  While the smoker is heating, focus on prepping your tenderloin:
  Begin with a clean and fresh 3 to 4-pound pork tenderloin. Trim any excess silver skin or fat to ensure even cooking and a more tender bite.
  Season all sides generously with Meat Church Holy Voodoo seasoning for a spicy kick. If you prefer a milder option, Meat Church’s Honey Hog seasoning is a great substitute. Be thorough, ensuring every surface is evenly coated for maximum flavor.
• Start Smoking
  Place the seasoned pork tenderloin on the smoker over the indirect heat area. Close the lid and let it cook slowly, allowing the smoke to infuse the meat with its signature flavor.
• Monitor Temperature
  Use a reliable meat thermometer to track the internal temperature of the pork tenderloin. Smoke the tenderloin until it reaches an internal temperature of 130°F. This step ensures the meat remains juicy and doesn’t dry out before the final sear.
• Move to Direct Heat
  Increase the temperature of your smoker or grill to 400°F. Move the tenderloin to the direct heat for the finishing sear. This step will help develop a flavorful bark.
• Flip and Sear
  Flip the tenderloin multiple times to sear all sides evenly. This process should only take a few minutes per side, as you’re aiming for a golden-brown crust without overcooking the interior.
• Final Temperature Check
  Remove the tenderloin from the heat once it reaches an internal temperature of 140°F. This ensures the pork remains tender and juicy while being fully cooked.
• Rest the Meat
  Allow the tenderloin to rest for 10 to 15 minutes. This step helps the juices redistribute throughout the meat, ensuring every bite is tender and flavorful.
• Slice and Enjoy
  Slice the tenderloin into thin strips and serve immediately. Pair with your favorite sides, such as roasted vegetables, creamy mashed potatoes, or a crisp green salad.

Notes

• Tips:
  • Trim Properly: Removing the silver skin ensures the tenderloin cooks evenly and has a smooth texture.
  • Use a Thermometer: Precision is key when cooking pork. Avoid guessing and invest in a quality meat thermometer for consistent results. I recommend the ThermoPop 2.
  • Experiment with Wood: Different wood types impart unique flavors. Try cherry, pecan, or maple for variations.