Smoked Pork Tenderloin

5 from 24 votes

Smoked pork tenderloin is moist, juicy, and melt-in-your-mouth tender! Use our tips and recipe to smoke pork tenderloin perfectly at home.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: American, Southern, Smoking

Keyword: pork tenderloin, pork recipe, smoked pork tenderloin, smoking recipe

Servings: servings

Calories: 120kcal

In a medium bowl, whisk together seasonings for dry rub: paprika, sugar, black pepper, Kosher salt, and cayenne pepper.
Place each of the pork tenderloins on a sheet of plastic wrap. Rub the seasonings evenly on the pork. Roll into a log shape to seal and refrigerate for 2-3 hours.
Preheat the smoker or Traeger to 225℉. Grease your grates to prevent the meat from sticking.
Insert a digital temperature probe into the center of the largest tenderloin and place them directly on the grill grates. Close the lid, and smoke until the internal temperature reaches 145℉, about 2 1/2-3 hours.
Remove the tenderloins from the grill and let rest for 5 minutes before slicing. Enjoy!

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.
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.

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.

Storing Instructions:

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 any 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.