Quick and Easy recipe for smoked pork tenderloin that can be made in the Ninja Woodfire Outdoor Grill or the Ninja Woodfire Outdoor Oven in under an hour!
Fill the Ninja Woodfire hopper with ¼ cup of apple wood pellets or your pellet of choice. Make sure the grill grate is inside the Woodfire. Select the Smoker Function and set the temperature to 225℉/105℃. Set the time to 1 hour. Hit start. The display should read "IGN" and the ignite icon will start blinking.
¼ cup apple wood pellets
Trim any silver skin from the thawed pork tenderloin(s). Liberally rub the tenderloin with the seasoning blend or your favorite rub. This can be done up to 1 day in advance and the tenderloin should be stored in the refrigerator until about 1 hour before you want to smoke it.
2 whole pork tenderloin, 2 Tablespoons brown sugar, 1 Tablespoon fine grind sea salt or kosher salt, 2 teaspoons black pepper, 2 teaspoons Italian seasoning, 2 teaspoons dried basil, 1 teaspoon onion powder, 1 teaspoon garlic powder
Let the smoker run for at least 10 minutes after the countdown starts so that you release the heavy white smoke before placing the pork tenderloin on the grate. This smoke can leave an acrid and bitter flavor on smaller cuts of meat and more delicate foods.
Once the time display reads 45 or 50 minutes left, place the seasoned pork tenderloin onto the grill plate and close the lid. Do not open the lid for 25 minutes.
When the pork tenderloin has been smoking for a full 25 minutes, start checking the internal temperature with your meat thermometer. When it reaches 5-10° BELOW the temperature you wish to serve it (see recipe notes), remove the tenderloins from the smoker and place them on a cutting board or tray to rest for 10 minutes. Remember to temp each tenderloin because they can vary in size and one may be done quicker than the other.
Once the pork has rested, slice and serve!
Making the Italian Pork and Pasta
While the pork is on the smoker, make up the marinara sauce and bring a pot of salted water to a boil.
1 batch homemade marinara
When the pork comes off the smoker and is resting, put the angel hair pasta into the boiling water and cook according to package instructions or until it is al dente. Drain and place pasta into a mixing bowl. Add butter and toss until melted. Taste and season with salt and pepper as needed. Add the parsley and toss to combine.
Put the pasta onto a serving platter and top with the marinara sauce. Place the sliced smoked pork tenderloin on the side or on top and serve with grated parmesan cheese.
I've included the pasta and marinara in the recipe card if you want to serve the smoked pork tenderloin like I did, which was absolutely delicious!The nutritional information is only for the pork tenderloin.The spice blend is enough for 2 pork tenderloins, so if you are only making 1, cut all spice ingredients in half. All the instructions remain the same for smoking one tenderloin or two.