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Juicy, tender, amazing flavor, hint of smoker, and very inexpensive. Smoked pork tenderloin is a FANTASTIC choice for a nice meal to enjoy with friends and family. We have all had baked tenderloin, so let's now take it to the next level and smoke it!
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How to smoke pork tenderloin - Step by Step Video
Why this recipe is the BEST
I LOVE smoking pork tenderloin for so many reasons. First, it's just such a tasty pork dish that can handle bold seasonings which gives it a great crust yet juicy interior.
Second, pork tenderloin is a very lean and healthy cut of meat. Packed with protein and containing little fat makes this recipe a great choice if you are being health conscious, or is just a great benefit if you're not!
Third, pork is EXTREMELY inexpensive. Just like chicken, pork being the "other white meat", your dollar goes a long way when purchasing at your local grocery store or butcher.
What is pork tenderloin?
Tenderloin is a long, narrow, boneless cut of meat that comes from the back of the animal that runs along the backbone. Unlike a smoked beef tenderloin, pork tenderloin is a very inexpensive cut of meat.
This cut of pork comes from the rear of the pork loin on the inside of the ribcage. The tenderloin and loin are two different cuts that are found on the pig. The pork loin is larger in diameter than the tenderloin. Check out my smoked pork loin recipe, it's another great option!
How much to buy
Pork loins will differ from the size of the pig it comes from, but expect them to be about 1.5 to 2lbs each. Expect to feed 3-4 people per tenderloin cooked.
Being a very common cut of meat, they are easily found in individual plastic sealed packages at your local grocery store or butcher shop.
Prepping the pork
There isn't much prep to this pork. It does not require marinating or much, if any, trimming of fat. The seasonings I've used are common and it's more than likely you will already have them in your spice cabinet.
Trimming
The tenderloin will come mostly trimmed but will have some fat still attached. Trim some of this off along with any silverskin, but don't get too crazy trying to get it all.
Most tenderloins will come trimmed enough to not even worry about cutting anything off.
Seasoning rub
The dry rub I used for this pork tenderloin recipe is simple yet packed with flavor. Start by rubbing the tenderloin down with olive oil so the dry rub will adhere to the meat and help give the meat a crispy crust. We're going with a rub over a sauce so the crust is nice and crispy.
Dry rub ingredients
- Dark brown sugar
- Sea salt or kosher salt
- Black pepper (freshly cracked)
- Paprika
- Chili powder
Mix the spice rub in a small bowl or shaker glass to sprinkle on the loin after oiling.
Make sure to get all sides of the meat evenly coated like the picture above. Pat the dry rub on the pork so it's well adhered to the meat.
The smoker / grill
Pork tenderloin can be made in a smoker, grill, or even a home oven. To achieve the best flavor, using a smoker or grill is the best option.
Smokers
I'm smoking this pork tenderloin on my pellet smoker, just like the Camp Chef 36 smoker or Traeger 780. Pellet grills are an easy and great way to impart fantastic smoke flavor on the pork, and other meats for that matter, without having to babysit a firebox all day.
A traditional offset smoker, like this Oklahoma Joe's Smoker can also be used when making smoked pork tenderloin.
Gas & charcoal grills
You can definitely use a gas grill or charcoal grill when making pork tenderloin. The cooking time will be a lot faster and the grill temp will be a lot higher.
When using a charcoal grill, the weber is a great choice. These grills have not changed much in decades! They work great and give a great flavor to the meat.
Instead of cooking at a low 225 degrees F. as you would with a smoker, pre-heat the grill to 400 degrees Fahrenheit.
Oven
Using an oven to make pork tenderloin is an easy and great method. You can cook the roast faster and at a temperature of 350° Fahrenheit instead of 225°F since you are not trying to impart a smoke flavor onto the meat.
Keep in mind that if you make this recipe in the oven it will still be MOUTH WATERING, but it will NOT have the smoke flavor you get from cooking on a smoker or grill.
Best wood chips / pellets
My favorite wood chips to use on smoked pork tenderloin is an oak, pecan, hickory, or applewood or cherry wood. These woods impart a fantastic flavor that goes great with this pork recipe.
Mesquite wood is very common to use when smoking meats, but is a little to strong for pork in my opinion. Sticking with a milder wood is best here.
A competition or trophy blend of pellets can also be used. This is usually a mixture of several different types of hard wood which gives a nice smooth smoke flavor to the meat.
Smoking the roast
Pre-heat your pellet smoker or grill to 225°F and place the seasoned pork tenderloin directly on the grill grate.
If your smoker comes with temperature probes, insert them into the larger end of the meat to closely monitor the internal temperature of the meat. We will be cooking to internal temp, not cooking for a certain amount of time.
If your grill or smoker does not come with a thermometer, you can purchase an inexpensive meat thermometer which are really handy and accurate.
Pork tenderloin is prone to drying out if over cooked, making sure to take the roast off the smoker as soon as the internal temperature reaches 145°F is imperative in achieving a nice juicy pork roast. Expect this to take about 1.5 hours to be finished.
Spritzing
It's not required to spritz the pork when smoking, but it's a great way to keep the meat moist and prevent over drying.
Spritzing the pork with apple juice or apple cider vinegar every 30 - 45 minutes will also help the smoke adhere to the outside of the meat providing even more great flavor.
What if I used my grill and not a smoker?
As I mentioned above, pre-heat that grill to 400°F and place the pork tenderloin directly on the grill grate. Cook for 12-15 minutes flipping once while cooking. Grill until an internal temperature of 145°F.
Resting / Slicing / Serving
After you pull the finished smoked pork tenderloin off the smoker, allow it to rest LOOSLY tented under aluminum foil for 10-15 minutes. Do NOT wrap in aluminum foil as this will result in the meat continuing to cook as well as make the crust soggy. Resting also allows the juices to redistribute back within the meat before slicing.
After resting, use a sharp knife to slice the meat into ½" thick pieces. This smoked pork tenderloin recipe has a nice sweetness from the brown sugar and a little bit of spice from the chili powder. It's so tender and just delicious!
Perfect side dishes
FAQ
No. Tenderloin is smaller in size, more tender, and has less visible fat than a pork loin.
It will take about 1.5hrs to smoke a pork tenderloin at 225°F and 12-15 minutes to grill at 400°F. However, always cook to an internal temperature of 145°F instead of relying on a certain time.
It is definitely better to cook a tenderloin on a smoker or grill instead of in an oven. They will have a nice smoke flavor that you cannot get in an oven.
Recommended
Old Pro Tips
- Spritzing with apple cider vinegar will increase the smoke flavor and keep the pork moist
- Make sure to pull the tenderloin off the smoker at an internal temperature of 145°F to prevent over cooking.
- Using a fruit wood such as apple compliments the pork best.
- Don't go thin, slice at least ½" thick when serving for the best look and mouth feel when eating.
Ingredients
Meat
- 2 pound pork tenderloin
Seasonings
- 1.5 tablespoon olive oil
- 1 tablespoon dark brown sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Pre-heat smoker to 225°F using hickory or apple wood
- Combine the dry ingredients (minus the olive oil) in a bowl and mix thoroughly.
- Rub pork tenderloin with olive oil and sprinkle the seasoning evenly on all sides of the roast.
- Place the pork tenderloin directly on the smoker rack away from direct heat.
- Smoke for 1.5 hours at 225°F until an internal temperature of 145°F.
- Allow to rest for 10-15 minutes before slicing into ½" pieces. Serve with your favorite side dishes and enjoy!
Pro Tips
- Spritzing with apple cider vinegar will increase the smoke flavor and keep the pork moist
- Make sure to pull the tenderloin off the smoker at an internal temperature of 145°F to prevent over cooking.
- Using a fruit wood such as apple compliments the pork best.
- Don't go thin, slice at least ½" thick when serving for the best look and mouth feel when eating.
Nutrition
Sue says
Question on the Juiciest Smoked Pork Tenderloin. It instructs "Place the pork tenderloin directly on the smoker rack away from direct heat"
My pellet smoker does not have an area that is not direct heat. It heats throughout. Open to suggestions as this recipe looks awesome.
Thank you!
Will says
You can place it directly in the middle of your pellet smoker. The "away from direct heat" is more for a traditional smoker that will have most of the heat coming in on one side of the smoker.
Troy Naber says
Pork Loin SMOKE:
I used your recipe as a guide and I made a couple of changes and it was my very first ever pork smoke of any kind and it was a 7 pound pork loin and let me tell you it was something beyond epic.
I first dry brined it overnight with a bit of kosher salt and then washed it all off in the morning and then dried the pork loin and then injected it both horizontally and laterally every inch and a half or so with non diluted apple juice and then dried everything off again.
I used the olive oil in the recipe as my first Binder. You could use mustard or whatever you like as a Binder.
I used your recipe with some minor changes (used Coarse black pepper) and doubled the brown sugar and added a teaspoon and a half of onion powder and garlic powder.
Put the seasoning on and then sprayed the pork loin with Pam and then sprinkled both sides with everything bagel seasoning on it as a second seasoning. I then sprinkled about another quarter cup or so of brown sugar over the whole thing at the request of my daughter.
Smoked it at 220° and spritzed it with half-and-half, apple juice and water every 30 minutes or so and took about 3 hours to 145 degrees Fahrenheit internal temperature, pulled off the smoker right away and then just laid aluminum foil over top for about 20 minutes or so as they do not recommend wrapping pork like beef brisket.
It was time to eat and It was epic when finished. It was absolutely oozing with yummy-ness.
Thank you for the guidance and happy smoking.
Will says
Sounds like you made an epic meal! Glad it turned out great and the recipe was helpful. Keep rolling that smoke Troy!
Alex says
I usually don't leave reviews but my whole family had such good things to say I thought they were messing with me, but they were not it's amazing but simple too I love this my first review ever I had to thank you
Will says
Thanks for the comment! Glad everyone enjoyed the tenderloin!
Ed says
This was the most tender and most pork tenderloin I've ever had. Absolutely my favorite.
Gwen says
This is one of the best recipes for the smoker. I've made it twice now because it was such a big hit. I'll be making it again!