Print

Low Carb Pork Tenderloin Smoked with Dry Rub [Keto, Gluten Free, Sugar Free]

Coated in dry rub and smoked to perfection, this pork tenderloin recipe takes it to the next level!
Course Dinner, Main Course
Cuisine American
Special Diet Dairy-Free, Gluten-Free, Paleo, PSMF
Prep Time 1 day 2 minutes
Cook Time 2 minutes
Total Time 1 day 4 minutes
Servings 4 Servings
Calories 163kcal
Author Tasha Metcalf

Ingredients

Instructions

  • Remove fat and tough silverskin (fascia) from pork tenderloin.
  • Coat pork tenderloin in yellow mustard.
  • Combine salt, pepper, garlic powder, chili powder, oregano, and parsley in a small bowl or shaker. Evenly distribute the dry rub over the tenderloin.
  • Wrap the tenderloin in plastic wrap and place in refrigerator for 2-24 hours, depending on your timeframe.
  • Remove tenderloin and allow to reach room temperature by resting on counter for 30 minutes.
  • Start smoker with wood of your choice and set to a temperature of 200 degrees Fahrenheit.
  • Heat a large frying pan or skillet over high heat and sear pork tenderloin on all sides.
  • Place pork tenderloin on smoker. Smoke until internal temperature reaches 145 degrees Fahrenheit for medium rare and 160 degrees Fahrenheit for medium. This will take approximately 2-2.5 hours, but time may vary depending on your smoker set-up. Base cook time off of the internal temperature.
  • Remove pork tenderloin from heat and let rest 10-15 minutes before slicing.

Notes

1 serving = 1/4 of the pork tenderloin.

Nutrition

Calories: 163kcal | Carbohydrates: 4g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 2014mg | Potassium: 549mg | Fiber: 1g | Vitamin A: 595IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 2.1mg