Smoked Pork Tenderloin Recipe

If you are looking for a juicy, smoky, and incredibly flavorful dinner that feels impressive without being difficult, this smoked pork tenderloin recipe is exactly what you need. Pork tenderloin is naturally lean and tender, and when slowly smoked, it develops a rich smoky crust while staying beautifully moist inside. The combination of simple seasoning, gentle smoke, and proper cooking creates a restaurant-quality main dish with very little effort.

This recipe is beginner-friendly and perfect for weekend cookouts, family dinners, or summer gatherings. The pork turns out tender enough to slice with a fork, with a balance of savory spices and subtle sweetness in every bite. Best of all, the entire recipe comes together in under two hours, making it practical for both special occasions and easy weeknight cooking.

Ingredients

For the Pork Tenderloin

• 2 pork tenderloins (about 1 to 1.5 pounds each)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon mustard powder
• Wood chips or pellets for smoking
• Fresh parsley for garnish

How to Make Smoked Pork Tenderloin Recipe

• Prepare the smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chips or pellets. Apple, cherry, or hickory wood all work beautifully with pork tenderloin.
• Prepare the pork: Pat the pork tenderloins dry using paper towels. This helps the seasoning stick properly and encourages a better crust during smoking.
• Mix the seasoning: In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, thyme, and mustard powder until evenly mixed.
• Season the meat: Rub the pork tenderloins with olive oil, then coat all sides generously with the seasoning blend. Press the spices gently into the meat so they adhere well.
• Smoke the pork: Place the seasoned pork tenderloins directly onto the smoker grates. Close the lid and smoke for 60 to 75 minutes, depending on thickness.
• Check for doneness: Insert a meat thermometer into the thickest part of the pork. The pork is ready when the internal temperature reaches 145°F (63°C).
• Rest before slicing: Remove the pork from the smoker and let it rest on a cutting board for 10 minutes. This helps the juices redistribute throughout the meat.
• Slice and serve: Slice the smoked pork tenderloin into medallions and garnish with fresh parsley before serving warm.

Tips for the Best Smoked Pork Tenderloin

How do I keep pork tenderloin from drying out?

Use a meat thermometer and remove the pork once it reaches 145°F internally. Overcooking is the main reason pork tenderloin becomes dry.

What wood works best for smoking pork?

Apple and cherry wood provide a mild sweetness that pairs beautifully with pork, while hickory gives a deeper smoky flavor.

Should I marinate the pork first?

You can marinate the pork for extra flavor, but this dry rub recipe already creates a delicious crust and juicy interior.

Can I make this recipe on a pellet grill?

Yes, pellet grills work perfectly for smoked pork tenderloin and provide steady heat with excellent smoky flavor.

Serving Suggestions

• Serve with roasted potatoes and grilled vegetables
• Pair with creamy coleslaw or potato salad
• Add sliced pork to sandwiches or wraps
• Serve alongside cornbread and baked beans
• Pair with a fresh green salad for a lighter meal

Storage

Room Temperature

Do not leave smoked pork tenderloin at room temperature for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out the meat.

Freezing

Wrap sliced pork tightly in foil or freezer-safe bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 4g
• Protein: 38g
• Fat: 16g
• Saturated Fat: 3g
• Sodium: 720mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Smoked Pork Tenderloin Recipe

Recipe by Milli RoseCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

90

minutes

Calories

320

kcal

1

hour 

30

minutes

Juicy smoked pork tenderloin with a flavorful spice rub and rich smoky finish. Tender, easy to prepare, and perfect for family dinners or summer cookouts.

Ingredients

• 2 pork tenderloins (about 1 to 1.5 pounds each)

• 2 tablespoons olive oil

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 tablespoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon brown sugar

• 1 teaspoon dried thyme

• 1 teaspoon mustard powder

• Wood chips or pellets for smoking

• Fresh parsley for garnish

Directions

• Preheat your smoker to 225°F (107°C) and prepare wood chips or pellets.
• Pat the pork tenderloins dry with paper towels and rub with olive oil.
• Mix salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, thyme, and mustard powder in a small bowl.
• Coat the pork tenderloins evenly with the seasoning mixture.
• Place the pork directly onto the smoker grates and smoke for 60 to 75 minutes.
• Cook until the internal temperature reaches 145°F (63°C).
• Remove the pork from the smoker and rest for 10 minutes before slicing.
• Slice into medallions, garnish with parsley, and serve warm.

Notes

• Use apple or cherry wood for a mild smoky flavor.
• Always rest the pork before slicing to keep it juicy.
• A meat thermometer gives the most accurate results.