Smoked Pork Tenderloin

5 from 1 vote

Smoked Pork Tenderloin

Learn how to smoke 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!

Prep Time5

Cook Time55

Resting time10

Total Time1 10

Course: Main Courses

Cuisine: American

Diet: Diabetic

Method: Smoker

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 397kcal

Author: Tracey Hatch-Rizzi

Ingredients

2 pork tenderloins 1-1.5 pounds each
2 teaspoons olive oil
3 tablespoons dry rub see Notes for my suggestions

US Customary - Metric

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

TIP: If adding BBQ sauce during smoking, add it only during the final cooking phase, when you increase the heat.

Best homemade pork rub recipe ideas:

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

Since these rubs are sugar-free, if you're looking for a sweeter rub, feel free to add 1 tablespoon of sugar. It will likely add less than 1g of carbs per serving.

Note: Nutritional information will vary based on the dry rub and seasonings used.

Nutrition