Smoked Pork Tenderloin

Name: Smoked Pork Tenderloin
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 2 pounds pork tenderloins (about 1 pound each); 2 tablespoons smoked paprika; 2 tablespoons sugar; 2 tablespoons coarsely ground black pepper; 2 tablespoons Kosher salt; 1/2 tablespoon cayenne pepper

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Ready to elevate your BBQ game? This smoked pork tenderloin is the ultimate balance of flavor and texture, featuring a smoky, caramelized crust with tender, melt-in-your-mouth pork. With our step-by-step instructions, you’ll see just how easy it is to achieve restaurant-quality smoked pork right in your backyard.

Looking for the best recipes for smoked pork tenderloin? This smoked pork tenderloin recipe delivers incredible flavor with minimal effort! Using the right seasoning and smoking technique ensures a juicy, tender cut of pork with a rich, smoky crust that’s perfect for slicing and serving.

Unlike other cuts of pork, tenderloin is naturally lean, making it ideal for quick smoking while still locking in moisture. Whether you’re new to smoking meats or a BBQ pro, this easy, foolproof recipe will help you achieve perfectly smoked pork every time!

Why We Love these Recipes for Smoked Pork Tenderloin

Moist, juicy meat – no marinade needed!
The dry rub and slow smoking method both work to tenderize and keep the meat juicy.
A high protein, lean meal that tastes fantastic.
Pork tenderloin is packed with protein, making it the ideal dinner entree choice to serve your family.
Easy to make on any type of smoker or even your grill.
Smoking pork tenderloin is incredibly easy. You just need time for the meat to rest and then the smoker (or grill) does all the work for you!

Platter of cooked meat behind a large bowl of garden vegetable salad.

Is Pork Tenderloin the Same as Pork Loin?

Although the names sound similar, these are two completely different cuts of meat. Tenderloin is a long, lean (yet tender), boneless cut from the backbone of the hog. Loin, on the other hand, is, cut from the loin muscle. It’s a large, flat cut often cooked as a roast or cut into steaks. It tends to be less expensive.

Tenderloins are always boneless, whereas pork loin can be bone-in or boneless. Because it is a fattier cut, a loin roast may require more prep on your end. We use boneless pork loin to make dutch oven carnitas recipe.

Choosing the perfect sides for this pork dish is easy! The juicy, tender meat tastes fabulous with everything from garlic mashed potatoes and roasted green beans to coconut jasmine rice Instant Pot and pressure cooker broccoli!

For an outdoor barbecue or picnic, we recommend a simple but super flavorful side like pasta and bean salad or Mexican chopped salad. Both have mayo-free dressing, so you don’t need to worry about anything spoiling in the sun.

Raw meat covered in spices on a wood cutting board.

Ingredient Notes and Substitutions

Pork tenderloins: A good cut of pork tenderloin is lean, but will have some fat, and a pinkish-red color. Anything grayish is a no-go! The average cut weighs around a pound. Almost without exception, tenderloins are sold in packages of two.

Kosher salt and coarsely ground black pepper: We’re using seasonings with a larger footprint to form a really nice crust on the meat. Other good salt options include sea salt and pink Himalayan salt.

Smoked paprika and cayenne pepper: We like these spices because they have a subtle and flavorful heat – it isn’t all about being spicy! Chili powder is a good substitute for a little more heat.

Recipe Variations

Classic BBQ-style: Brush the tenderloin with your favorite BBQ sauce during the last 15 minutes of smoking for a sticky, caramelized finish.
Apple-infused: Baste the pork with a mixture of apple juice and apple cider vinegar to enhance the natural sweetness and add moisture while it smokes.
Bacon-wrapped: Wrap the tenderloin in bacon before smoking to lock in even more moisture and add a smoky, savory crunch to every bite.
Hickory: Use hickory wood chips to achieve a bold, smoky flavor that pairs beautifully with a tangy spice rub.
Garlic & herb: Coat the tenderloin with olive oil, garlic powder, onion powder, and fresh herbs for a fragrant and flavorful twist.
Spicy & sweet: Add a pinch of cayenne pepper to your seasoning mix and drizzle with honey or maple syrup for a perfect balance of heat and sweetness.

These recipes for smoked pork tenderloin are easy to customize, allowing you to experiment with different wood flavors, spice rubs, and marinades to create your perfect smoked dish!

How to Make Smoked Pork Tenderloin Recipe

Add the dry rub seasonings to the meat, then wrap it tightly in foil or plastic wrap. Place in the fridge for 2-3 hours to allow them to work their magic!

Large piece of seasoned boneless meat wrapped in plastic wrap.

Set the smoker to the right temperature.
Don’t forget to preheat the smoker to 225°F. This can take up to 15 minutes, so plan each step of your prep accordingly.
Keep a close eye on the internal temperature so you know when it’s done.
The meat temp should be 145ºF at the center of the thickest part of the meat. That is the safe internal temperature for smoked pork.

🎯 TFN Pro Tip

Pork Tenderloin Smoking Time

It takes between 2.5 – 3 hours to smoke pork tenderloin at 225°F. But every smoker and every cut of meat varies, so use an instant-read digital thermometer.

This will help you track the temperature to guarantee you’re not overcooking your dinner.

Maximize moisture by letting it rest.
It’s crucial that you let the meat rest for at least 5 minutes before you slice. 10 to 15 minutes is even better! That gives the meat’s fibers a chance to relax and soak up all of the juices.

Rushing to slice into it will let all of the flavor and juices leak out, leaving you with dry, tough, smoked pork tenderloin.

Slices of smoked and grilled pork on a cutting board next to a large chef's knife.

Slice against the grain for serving.
Look for the natural lines running through the meat – this is the grain. Using a sharp chef’s knife, slice across those lines, not with them.

Serving Suggestions

Once your smoked pork tenderloin recipe is perfectly cooked, let it rest for 5-10 minutes, tented with foil, to keep the juices locked in. Before slicing, use a sharp knife to ensure clean cuts and preserve the tender texture.

Pair this smoky, juicy pork with classic BBQ sides like roasted sweet potatoes, grilled vegetables, or creamy coleslaw. For a Southern-style meal, serve it with cornbread, mac and cheese, or baked beans. If you prefer a lighter option, toss the sliced pork over a fresh green salad or serve it with garlic butter asparagus.

Don’t forget to use a meat thermometer to check for doneness (145°F for juicy, tender pork). If needed, pat the surface dry with a paper towel before slicing to remove excess juices for a cleaner presentation.

This recipe also makes amazing leftovers—use it in sandwiches, tacos, or wraps for easy meals throughout the week!

Recipe FAQs

Can I make a smoked pork recipe without a smoker?

Don’t have a pellet grill or smoker? You can still make smoked meats with any regular grill by attaching a smoke tube. This nifty add-on allows any grill, gas or charcoal, to act as a smoker. It’s really handy!

How do you keep pork tenderloin moist while smoking?

One of the biggest challenges faced by first-time meat smokers is understanding how to smoke a pork tenderloin without drying it out.

Applying a dry rub (as we do in our recipe) helps to lock in moisture while creating a delicious, flavorful crust. It’s a great step toward guaranteeing tender meat!

Additionally, smoking pork tenderloin at a low temperature will prevent it from drying out while soaking in the smoky aroma.

Should I smoke pork tenderloin at 225ºF or 250ºF?

Either temperature is fine. We smoke pork at 225°F. This way, the meat can slowly come to temperature. This low and slow method helps ensure the juiciest meat possible!

What is the best wood or pellet flavors for smoking pork?

We almost always use fruit wood when we smoke pork. Our favorite choices are apple, cherry, and peach.
Pecan is also an excellent smoking wood if you want a strong smoky flavor. It has a stronger impact than one of the fruit woods, but it isn’t overwhelmingly “woody.” And plain oak is good in almost every circumstance.

How do I store and rehat this?

One common misconception about smoked meats is that they keep longer in the fridge — this is not the case. Like any cooked pork product, smoked pork tenderloin can only be refrigerated for up to 4 days.
Reheat leftovers in the oven at a low temperature until warmed through to 145ºF. We recommend brushing broth or sauce to help add moisture to the meat as it reheats.

If you aren’t in the mood to smoke your meal, but you’re craving pork tenderloin, make a simple Instant Pot pork tenderloin instead! Or, check out all of our pork recipes for other easy and delicious dinner ideas!

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