Learn how to make a smoked pork tenderloin that is tender, juicy and absolutely mouthwatering. It’s one of the easiest smoker recipes and takes less than hour on the grill. Make quick and easy weeknight meals with some of the best leftovers. This will be one of your favorite smoker recipes!
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This is one of my favorite cuts of pork. It’s always so tender and juicy and smoked cooking is an excellent way to create a beautiful savory crust that enhances its light, delicate flavor. Since these cuts aren’t very big, you don’t need to worry about low and slow cooking.
Like Smoked Flank Steak or Smoked Turkey Thighs, you can have this on the table in about an hour, making it a great choice for easy meal prep, simple weeknight meals or when you want an easy Traeger pork tenderloin recipe for weekend summer cookouts.
Why you'll love this recipe
- So easy and simple – there is minimal prep and it’s super low-maintenance on the grill
- Short smoke and cook time – smoking a pork tenderloin takes very little hands-on time and it’s a small cut that cooks quickly
- Healthy and lean – this is a very flavorful and lean cut of pork, is high in protein and perfect for most any diet
- Special diet friendly – pork is a great addition to a keto, paleo, AIP, Whole30 or low-FODMAP diet. Choose your favorite pork rub and enjoy!
Ingredients
Put this on your list of easy smoker recipes - it takes very few ingredients:
- Pork tenderloin – these usually come in packs of two and I always make them both. They typically weigh between 1-1.5 pound each.
- Olive oil – helps the rub adhere to the surface
- Pork rub – use your favorite spice blend. See below for my recommendations.
Where to buy
Most grocery stores and butcher shops will carry pork tenderloin. Since they’re so small, they’re often sold in packs of two. However, butcher shops typically sell them individually.
They’re also available from most online butcher shops, as well.
Best pork tenderloin rub
Making a beautifully seasoned tenderloin takes a great pork rub. Here are a few of my favorite homemade spice blends:
- Coffee rub – go bold, rich and savory with herbs, spices and a touch of ground coffee. This is the rub I used for this recipe.
- All-purpose Seasoning – this is one of the most versatile seasonings and is amazing on anything. It’s a combination of aromatic herbs and umami that elevates any dish and we use it on most of our smoker recipes.
- BBQ Rub – if you love traditional BBQ flavors, try this smoky BBQ rub or my low-FODMAP rub without onion or garlic
- Pork rub – this is the rub I use for pulled pork. It's smoky, savory and spicy and complements any pork recipe
Instructions
- Pre-heat the smoker to the Smoke setting (about 150°F to 170°F on a Traeger)
- If your tenderloin hasn’t been trimmed, it’s best to remove the silver skin. This is a silvery piece of tissue that doesn’t soften during cooking. Use a sharp knife and cut along the length of the tenderloin.
Pat dry with a paper towel to remove any excess moisture.
Apply a thin coating of olive oil to the entire surface. This helps the rub adhere to the meat.
Coat with a pork dry rub, making sure you get it into every nook and cranny.
Place on the grill and smoke for 45 minutes.
- Remove from the grill and tent loosly with foil
- Increase the heat to 350°F and once at temp, return the meat to the grill to smoke for an additional 10-15 minutes, or until the internal temperature is between 145°F to 155°F
Remove from the grill, cover with foil and let rest for 5-10 minutes before slicing.
Slice into ½ inch medallions and serve.
TIP: If adding BBQ sauce during smoking, add it only during the final cooking phase, when you increase the heat.
Pork tenderloin internal temperature
Pork internal temperature should be at least 145°F. Remove the meat from the grill as soon as possible after reaching that temp to prevent it from drying out.
How long to smoke
It only takes about an hour. Timing will vary based on the size and thickness of the pork and how consistent the temperature is in your smoker. Since doneness is determined by internal temperature, using a meat thermometer is essential. Using a wireless internal thermometer such as the Meater brand allows you to track the internal temperature without opening the lid to check.
How to cut pork tenderloin
The best way to slice this cut of pork is to slice into ½ inch medallions to serve. Cut either directly across the grain or at a slight angle. If using for sandwiches, consider slicing thinner.
Serving suggestions
This is such a versatile main course and is perfect with your favorite BBQ side dishes. Here are a few of my favorites:
How to store
Store any leftovers in an air-tight container in the refrigerator for up to 4 days or consider freezing.
FAQ
Yes, it can be frozen raw or cooked. If freezing raw pork, wrap it in freezer paper or use freezer bags and store up to 6 months for best flavor and texture. If freezing cooked pork, store in a freezer safe container, freezer bags or in foil and use within 3 months.
The best way to thaw pork is in the refrigerator. Place on a plate on the bottom shelf of the fridge to prevent any dripping onto other foods and avoid cross-contamination. They should only take about a day to thaw.
You can also thaw under running water. Be sure the wrapped pork is completely submerged in cold water and continue running cold water over the meat until thawed, about 2-3 hours. Cook immediately after thawing by this method.
Fruit woods like apple or cherry, but I also like maple and often use this Traeger Hickory, maple, Cherry blend. Tenderloins don't spend much time on the smoker, so you can play with stronger flavored woods like hickory and pecan.
These two cuts are very different and actually come from different parts of the pig. They look, cook and taste differently. Pork loin is a center cut roast that is also cut into pork chops or steaks. It is much larger in size and has a richer flavor. It is less expensive than tenderloin and may be a better option for feeding a crowd.
Tenderloin is cut from along the spine. It is more tender and lean, with a milder taste and costs a little more per pound than pork loin.
Allow approximately 1 tablespoon of dry rub per pound of meat. For 2 tenderloins at about 1.5 pounds each, I used 3 tablespoons of pork rub.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Smoked Pork Tenderloin
Ingredients
- 2 pork tenderloins (1-1.5 pounds each)
- 2 teaspoons olive oil
- 3 tablespoons dry rub (see Notes for my suggestions)
Instructions
- Pre-heat the smoker to the Smoke setting (about 160 °F to 170 °F.)
- If your tenderloin hasn’t been trimmed, it’s best to remove the silver skin. This is a silvery piece of tissue that doesn’t soften during cooking. Use a sharp knife and cut along the length of the tenderloin.
- Pat dry with a paper towel to remove any excess moisture.
- Apply a thin coating of olive oil to the entire surface. This helps the rub adhere to the meat.
- Coat with a pork dry rub, making sure you get it into every nook and cranny.
- Place on the grill and smoke for 45 minutes.
- Remove from the grill and tent loosly with foil. Increase the heat to 350 °F.
- Once at temperature, return the meat to the grill and smoke for an additional 10-15 minutes or until internal temperature is between 145 °F to 155 °F.
- Remove from the grill, cover with foil and let rest for 5-10 minutes before slicing.
- Slice into ½ inch medallions and serve.
Notes
- Coffee rub – go bold, rich and savory with herbs, spices and a touch of ground coffee
- All-purpose Seasoning – this is one of the most versatile seasonings and is amazing on anything. It’s a combination of aromatic herbs and umami that elevates any dish and we use it on most of our smoker recipes.
- BBQ rub – if you love traditional BBQ flavors, try this smoky BBQ rub or my low-FODMAP rub without onion or garlic
- Pork rub – this is the rub I use for Pulled Pork. It's smoky, savory and spicy and complements any pork recipe
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Julie says
These were absolutely perfect and so tender. But why do you say to remove them from the grill when you turn up the heat? I did it, but not sure what difference it makes. Great recipe though!
Tracey Hatch-Rizzi says
Hi Julie,
I'm so glad you liked the recipe! Smoked tenderloins are one of my favorite things.
This is a great question and I'm glad you asked it. The time it takes for the temp to rise varies considerably between smokers. For some it can take just a couple of minutes, while others it could take several. For small cuts of meat, like these tenderloins, a few extra minutes on the grill can be the difference between 'just right' and overdone. So to keep the recipe precise, I prefer to just remove them from the smoker while the temp adjusts and get that final cook just right, without worrying about overcooking.
Best,
Tracey