If you want an easy smoked meat without spending all day at the smoker, smoked pork tenderloin is the way to go. It cooks quickly, stays super juicy, and with just a handful of simple seasonings, you’ll get tender pork that’s loaded with flavor.
For a whole bunch of smoked side dishes, check out the recipes at Hey Grill Hey.
Why Our Recipe
- One of the easiest and fastest meats to smoke, with juicy pork ready in about an hour.
- Quick homemade rub that lets the pork shine without overpowering it.
- Finished hot with buttery basting for a caramelized, flavorful crust.
This recipe is great whether you’re trying smoked pork tenderloin for the first time or you’re already known for your smoker skills. We’ll show you how to season, smoke, and baste your tenderloin so it turns out perfect every time. Plus, we’ll cover pellet recommendations and tips for getting the best results.
Ingredient Notes
- Pork Tenderloin: Look for a package with two tenderloins, usually totaling around 1 1/2 pounds. Don’t confuse this with pork loin. They’re different cuts with very different cooking times.
- Olive Oil: Helps the seasoning stick and adds a little moisture.
- Salt: Regular table salt works fine. If swapping for kosher salt, use about 2 1/4 teaspoons.
- Black Pepper: Freshly ground pepper will give you the best flavor punch.
- Smoked Paprika: Adds a mild smoky sweetness and a rich color.
- Onion Powder: Brings a savory note.
- Garlic Powder: Adds mellow garlic flavor without the risk of burning.
- Salted Butter: Used for basting. You can also use unsalted if that’s what you have on hand.
Pellet Recommendations
When it comes to pork, you can really play with it to get your own signature flavor.
Apple or Cherry Pellets: For a sweet, mild smoke with a subtle fruity flavor. Great if you want the pork flavor to shine without being overpowered.
Hickory Pellets: Offers a strong, savory smoke. If you love classic barbecue flavor, hickory is the way to go.
Combination: Many pitmasters (including Chef Cayt) like to mix hickory and cherry for a balanced, savory smoke with just a hint of sweetness and a gorgeous reddish hue on the meat.
Makeshift Smokers
If you don’t have a pellet smoker, you can still make amazing pork tenderloin on a gas or charcoal grill! Just be sure to monitor the grill temperature and add more wood chips as needed to keep the smoke going.
Gas Grill: Turn one side on low and leave the other off. Place a smoker box or a foil pouch filled with wood chips over the lit burner. Put the pork loin on the unlit side and keep the lid closed. Try to maintain a steady 225°F.
Charcoal Grill: Push all the coals to one side and add soaked wood chips or chunks directly on the coals. Place the pork loin on the cooler side and adjust the vents to keep the temperature around 225°F.
Use a Meat Thermometer
A meat thermometer is the easiest way to make sure your pork tenderloin turns out juicy and never overcooked. Smoke the tenderloin until it reaches an internal temperature of 135°F (57°C). After basting and finishing at high heat, it should reach 145°F (63°C)—the safe and juicy sweet spot for pork. Always check the temperature in the thickest part of the tenderloin for the most accurate reading.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
To freeze, wrap slices or whole portions tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the Oven: Place slices in a baking dish with a small splash of water to create a little steam. Cover with foil and warm at 300°F for about 10 to 15 minutes or until heated through.
Reheat in a Skillet: Heat a nonstick or cast-iron skillet over medium-low heat. Add a tiny bit of olive oil or butter. Place pork slices in the skillet and warm for 2 to 3 minutes per side, just until heated through. This method helps keep the edges from drying out and can even add a little crispness to the outside.
More smoked meat recipes…
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