This smoked pork tenderloin recipe is the perfect easy recipe for beginners new to smoking meats. Smoking a pork tenderloin is the best way to make sure you have juicy and tender pork.
Pork tenderloin is a lean cut of meat that is the most tender part of the pig, but it has a tendency to dry out if it is overcooked. Smoking a pork tenderloin at a lower temperature really gives a great smoky flavor and the best way to keep it nice and moist.
Seasoning the pork tenderloin
I prefer to use a sweet and salty bbq rub on a smoked pork tenderloin to give it a nice bark. This usually includes brown sugar, salt, black pepper, chili powder, garlic powder, onion powder, and I like smoked paprika for extra smoky flavor.
How to smoke a pork tenderloin
- Choose your wood chips or pellets: There are fruit woods such as peach, cherry wood, or apple wood, and there are others such as hickory wood chunks and mesquite. I would encourage you to experiment with them and find the flavor you like best.
- Preheat your smoker to 225F: This will cook the pork tenderloin in 1 to 2 hours which will provide a light smoke flavor. If you want a more prominent smoke flavor, decrease the temperature to 200 degrees F. The cooking time will vary depending on the size of each pork tenderloin and also the ability of your smoker to hold the temperature.
- Remove tough silver skin: This is a strip of very tough white fat and connective tissue that should be removed from the pork tenderloin with a sharp paring knife.
- Apply the spice rub: Coat the meat generously with the dry rub. Dry rubs do not penetrate meat, so there is no need to let it marinate.
- Use a meat thermometer: A meat thermometer is essential for properly cooked pork tenderloin that isn't undercooked or overcooked. I like to use one that connects to my phone so I can monitor the temperature without having to open the smoker.
- Smoke the pork tenderloin: let seasoned pork tenderloins sit directly on the smoker grate. Let the meat smoke until the internal temperature in the thickest portion is 145F.
Serving suggestions
I like to serve this smoked pork tenderloin with my favorite side dishes: German Cucumber Salad, Keto Coleslaw, or Cauliflower Potato Salad.
Easy Smoked Pork Tenderloin
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Ingredients
- 1 whole pork tenderloin (about 2.5 pounds), see notes
- BBQ dry rub (click here for the best savory and sweet rub recipe)
Equipment
Instructions
- Preheat your smoker to 225F with your favorite flavor wood chips or pellets if using a pellet smoker.
- Use a sharp knife to remove any tough silver skin and excess fat from around the outside of the pork tenderloin. Generously coat all sides of the tenderloin in the BBQ dry rub and set aside while the smoker preheats. There is no need to marinate the tenderloin with a dry rub because dry rubs do not penetrate meat.
- Insert a heat resistant meat thermometer into the thickest part of the pork tenderloin and set directly on the grill grate. Cover the lid and let smoke until the internal temperature reaches 145F. Remove from the grill and let rest 10 minutes before cooking. Serve with your favorite bbq sauce.
Notes
- Pork tenderloin: Most pork tenderloins come 2 per package with a total weight of around 2.5 pounds. I recommend smoking both of them and then freezing one for later, or just smoking one and freeze the uncooked tenderloin for another recipe.
- BBQ rub: Feel free to use whatever store bought rub you like or you can use the recipe I have linked in the ingredients above.
- Type of smoker: This recipe works with any kind of smoker whether it is a charcoal grill using indirect heat, Pellet Grill (pellet smoker), or electric smoker.
- Store leftovers in the refrigerator an airtight container for up to 4 days.
- Nutrition is for 4 ounces of cooked pork tenderloin and does not include any seasonings.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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