World Champion Smoked Pork Tenderloin

Three Little Pig’s BBQ 

World Champion Smoked Pork Tenderloin

Deer Tenderloin

Spice Rub 

  1. Mix all the spice rub ingredients together. Trim the pork tenderloins. Generously cover with spice rub. Wrap in bacon strips. Pack in the brown sugar in either a zip-lock plastic bag or a half-pan catering tin overnight
  2. Place the tenderloins on the smoker at 250 degrees while adding the Three Little Pig’s Touch of Cherry Rub on the Tenderloins, and than add two small chunks of wild cherry–flavor wood. Remove from smoker when 155 degrees is reached internally and let sit for 10 minutes. Then glaze with Three Little Pig Competition BBQ Sauce.

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Sauces & Seasonings/GoodOne Manufacturing


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4 Responses to World Champion Smoked Pork Tenderloin

  1. Theo Cook says:

    Going to try your pork tenderloin recipe this weekend but I had a question about the suggested spice rub. It calls for one bag of brown sugar. How much exactly? Is the brown sugar part of the spice rub and used to cover the tenderloin? How much for each? Chris thanks so much for all you taught me at Hal’s Charcoal & More BBQ Boot Camp earlier this month. Still Smokin! 😊

  2. John says:

    This is the Banned recipe from the ARBBQC! Banned because its too good! THIS is the only GOTO recipe for Pork Loin for Championship caliber flavor.

  3. Craig says:

    Secret to a good pork tenerloin or any tenderloin is to be all over it with a digital thermometer.

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