Trim the silver skin off of the pork tenderloin and any excess fat. Pat the pork dry with paper towels. Set on a large plate or pan. Brush all sides of the pork lightly with olive oil. 2-3 pounds pork tenderloin, ¼ cup olive oil
In a small bowl, whisk together all of the ingredients for the rub. 2 tablespoons smoked paprika , 1 ½ tablespoons dark brown sugar , 1 tablespoons sea salt , 1 ½ teaspoons black pepper , 1 ½ teaspoons chili powder , 1 ½ teaspoons onion powder , 1 ½ teaspoons ancho chili pepper, ¾ teaspoon cayenne pepper, ¾ teaspoon cumin, ¾ teaspoon dry mustard
Sprinkle the spice rub on all sides of the pork tenderloin and rub it in gently.
Set the smoker to 225ºF and preheat for 15 minutes.
Place the pork tenderloins on the grill grates of the smoker and close the lid.
Smoke for 1 ½ to 2 hours until the internal temperature of the pork reaches 145ºF.
Take the tenderloins off the grill and let them rest on a plate for 5 minutes before slicing and serving.
Serve with bbq sauce if desired.
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Notes
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the pork tenderloin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**