Smoked Pork Tenderloin Recipe

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With a simple rub and BBQ sauce, this smoked pork tenderloin recipe requires no marinating and is a super quick cook on the smoker.

pork tenderloin sliced on wood cutting board

I'm a huge fan of pork - from Dr Pepper pulled pork to Mongolian pork to pork medallions with blue cheese sauce.

But let's be honest, when you think of pork, you think of something that is smoked. And while pulled pork is the more traditional way to go, I wanted to do something a little different and healthier with this smoked pork tenderloin.

It doesn't hurt that you can have this ready in an hour. With such a lean cut of meat, smoking adds a ton of flavor without needing extra fat. The end result is a super tender pork that takes on any flavors you add. Or if you are craving chicken instead, you can never go wrong with smoked chicken breast.

Why This Recipe Works

Simple - there are no injections, spritzing or fancy tools for this recipe. Simply make your rub and slather the pork in it. From there you let the smoker do the work.
Flavorful - the best thing about this smoked pork tenderloin is you get a super juicy and tender cut with a little spice on the outside.
Fail proof - by using a thermometer to cook to the perfect temperature where the pork isn't tough.

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Why This Recipe Works
Ingredient Notes
Step-by-Step Photos
FAQs
Cook Times
Side Dish Options
Equipment
Pro Tips/Recipe Notes
Other Pork Recipes
Smoked Pork Tenderloin

overhead shot of ingredients for pork tenderloin

Ingredient Notes

Pork tenderloin - use two 1 lb pieces or one large 2 lb. Make sure you remove the excess fat and silver skin before smoking.
Sugar - by adding some sugar, you get some sweetness to offset the spices. Use light or dark brown sugar for the added molasses.
Spices - the combination of spices adds just the right amount of heat to work with the sugar and BBQ sauce.
BBQ sauce - I like to add some BBQ sauce at the end so it get caramelized. Use your favorite. My go-to is Sweet Baby Ray's.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

process shots of making rub and rubbing on pork tenderloin

Mix the rub ingredients in a bowl and then rub outside the pork.

process shots of smoking pork and adding bbq sauce to it

Smoke pork at 225°F until internal temperature reaches 135°F. Brush with BBQ sauce and cook until it reaches 145°F.

FAQs

What are the Differences Between Pork Tenderloin and Pork Loin?

While they both contain the word pork in it, the tenderloin and loin are different.

• Cut of Meat - Pork tenderloin looks like a long roll and comes from the loin. Pork loin is much wider and longer and comes from the back of the pig.
• Size - Pork tenderloin is usually 1-2 lbs. Pork loin is around 3-5 lbs.
• Texture - The tenderloin gets its name for being one of the more tender cuts of pork. Loin is much tougher and needs to be cooked longer to get tender.

Do I Need to Remove the Silverskin?

Yes. Silverskin becomes very chewy and tough when cooked. Use a sharp knife and slip between the silver skin and the meat to slice away.

What Type of Wood Should I Use?

I like a mild and slightly sweet wood so something like apple, maple or cherry.

How Long to Smoke Pork Tenderloin?

It will take about 1 hour to a smoke a pork tenderloin, but the time will very based of the thickness of the pork and how consistent of a temperature your smoker keeps. Remember to cook to temperature, not time.

How Do I Know Pork is Done?

I mention it below, but if you have a meat thermometer use it. Otherwise you'll have to slice into the pork and the pinker it is, the rarer it is. My go to is 145°F.

Cook Times

Just like beef, everyone likes pork at different temperatures. However for it to be safe to consume, USDA guidelines state that pork should reach an internal temperature of at least 145°F. But you don't want to overcook it either. Anywhere from 145°F to 160°F should work.

A digital meat thermometer is a wise investment and makes it much easier to know the temperature. However you need to keep in mind, once you remove the tenderloin from the oven, the temperature will rise another 5°F or so. Removing the pork at the temperatures below will result in the below:

145°F – will rise to 150°F – slices will be somewhat pink and moist.
150°F – will rise to 155°F – slices will be a little pink and moist.
160°F – will rise to 165°F – slices will not be pink but still should be relatively moist.

Side Dish Options

The beauty of this smoked pork tenderloin is it goes with pretty much everything. To me the perfect marriage is goat cheese polenta, however you can mix it up with sides like:

Equipment

The type of equipment you use can have a big impact on the flavor of the pork. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

Pellet grill - my favorite as I love the simplicity and flavor.
Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.

Pro Tips/Recipe Notes

Use apple wood for smoking. Apple and pork go together like peas and carrots.
If you don't want to make your own spice rub, just use store-bought.
Let the tenderloin rest for 5 minutes before slicing which lets the juices stay inside.
Slice the pork against the grain so it remains tender.

smoked pork tenderloin sliced on wood cutting board

Other Pork Recipes

If you’ve tried this smoked pork tenderloin recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

Smoked Pork Tenderloin