The Ultimate Smoked Pork Tenderloin for Any Occasion!
There’s just something special about the aroma of smoked pork drifting through the backyard. Pork tenderloin, when smoked just right, develops a juicy interior with a smoky crust that’s tough to beat. Over the years, I’ve experimented with many ways to cook pork, but slow smoking the tenderloin has become my favorite for family dinners, backyard parties, or simply when I want a meal that feels like a treat.
My smoked pork tenderloin recipe is straightforward enough for those just starting out, but it delivers flavor and presentation that always impresses guests. With a handful of simple ingredients and my step-by-step smoking method, you can count on juicy, flavorful pork every time. And who can resist that delicious smoky aroma?
Why Smoked Pork Tenderloin Is Worth Trying
- Minimal prep, big flavor. All you need is a basic seasoning and a smoker; there are no tricky steps or out-of-the-ordinary tools required.
- Lean and juicy. Pork tenderloin is lean, but smoking keeps it moist and packed with flavor, so you never need to worry about dry meat.
- Great for any meal. Smoked pork fits dinner, is great sliced for sandwiches, and works chopped in salads.
- Perfect for sharing. Sliced smoked tenderloin makes serving guests easy, and leftovers are always a win for lunch the next day.
Smoked pork tenderloin combines ease with a next-level cool quality that makes it a go-to in my kitchen. Not only is it quick to prepare compared to other slow-smoked meats, but it brings people together for a meal that feels special and memorable.
What You Need: Ingredients
Here’s what I usually use for my smoked pork tenderloin:
- 2 pork tenderloins (around 1 to 1.5 pounds each)
- 2 tablespoons olive oil
- 1 tablespoon coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (for extra heat, if you want it)
- Your choice of wood chips (apple, cherry, or hickory are all good options)
If you’d like to switch things up, try incorporating other spices like a touch of coriander or ground mustard to your rub, or prepare a brown sugar-based rub for a sweet finish. The basics stay the same, but there’s plenty of room for tasty improvisation.
Step-by-Step Instructions for Smoked Pork Tenderloin
1. Prep Your Pork
Start by patting the pork tenderloins dry with paper towels. Remove any silver skin since it doesn’t cook down and can be tough to chew. Rub both tenderloins with olive oil to help the seasoning blend stick and lock in moisture during the smoking process.
2. Season Generously
In a small bowl, blend the salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, and chili powder (if using). Sprinkle this spice mix evenly over the tenderloins, gently pressing it in. Cover and let the pork rest at room temperature for about 20 to 30 minutes while you set up the smoker.
3. Fire Up the Smoker
Preheat your smoker to 225 to 250°F (107–121°C). Add your favorite wood chips. Apple and cherry wood chips give a sweet, mellow smoke, while hickory delivers a stronger, deeper smokiness. Just make sure you have good airflow and a steady temperature before adding the meat. If you’re using a grill, set it up for indirect heat and add a foil packet with soaked wood chips for a smoke boost.
4. Smoke the Pork
Arrange the tenderloins on the smoker rack so they’re not touching. Close the lid and smoke until the internal temperature hits 140°F (60°C). Usually, this takes 1.5 to 2 hours depending on the thickness of your pork. Using a digital meat thermometer is crucial to get that just-right, juicy pork—don’t guess! For a deeper smoke ring, try spritzing your tenderloin with apple juice every 30 minutes while it cooks.
5. Rest and Slice
When the pork reaches 140°F, remove it from the smoker and tent loosely with foil. Allow it to rest for 10 to 15 minutes. This pause lets the juices move back through the meat, so each bite is moist. After resting, slice the pork into half-inch medallions and serve while warm.
Tips & Flavor Variations for Smoked Pork Tenderloin
- Brush a little maple syrup or honey on the pork during the final 15 minutes for a sticky, sweet glaze.
- For extra heat, add an extra teaspoon of cayenne or chipotle powder to your rub, or serve with a hot pepper jelly on the side.
- Switch up the rub by mixing in brown sugar instead of paprika and cumin for a sweet-and-savory crust.
- Pair the sliced pork with a quick dipping sauce made of Dijon mustard, honey, and a touch of apple cider vinegar. The tanginess highlights the smoky flavor.
- Marinate the pork overnight in apple juice, fresh garlic, and herbs. Drain, dry, and season before smoking for even more flavor depth.
- Slicing the pork after a good rest keeps every bite juicy—don’t skip this key step!
- If you want a more eye-catching presentation, sprinkle the slices with chopped fresh herbs or serve with roasted seasonal veggies.
FAQs About Smoked Pork Tenderloin
Q: Do I have to use a smoker? Can I use a grill instead?
If you’re without a smoker, set up a grill for indirect heat and toss in a packet of soaked wood chips. Keep one side of the grill cooler, and cook the pork there with the lid shut—it works wonderfully.
Q: How do I know when the pork is perfectly cooked?
Your pork is ready when its thickest part reaches 140°F, followed by a rest. Slightly pink is safe; overcooked means tougher texture and less juiciness, so be sure to check with a thermometer.
Q: Which wood chips taste best for smoking pork tenderloin?
Applewood gives a mild, slightly sweet flavor, cherry adds a hint of fruitiness and color, and hickory provides a bold, deeper smokiness. I sometimes mix cherry and apple for a balance, but feel free to try whatever you like.
Q: Can I prepare pork tenderloin in advance?
Absolutely; you can season and refrigerate the pork up to a day ahead. Bring it out about 30 minutes before smoking, so it cooks evenly and doesn’t stay cold inside while the outside cooks faster.
Q: What about leftovers?
Store leftover smoked tenderloin in an airtight container in the fridge for 3–4 days. It’s great sliced for sandwiches, mixed into pasta, on salads, or simply for snacking. Warm slices gently or eat chilled.
Serving Suggestions: Making the Most of Smoked Pork
- Serve slices piled high on soft sandwich rolls, topped with a heap of coleslaw and your favorite barbecue sauce.
- Pair with creamy mashed potatoes and roasted vegetables. The smoky pork enhances the flavors of sides like sweet potatoes or green beans.
- Crumble cold pork onto big, leafy salads for a protein-packed lunch easy to prep ahead.
- Cube and use in tacos, quesadillas, or burrito bowls for a smoky twist.
- Pair with sauces like bold chimichurri, honey mustard, or even a fresh herb vinaigrette for dipping and extra zing.
- Complement the pork with pickled onions or grilled peaches for a next-level cool flavor combination.
Share Your Smoked Pork Success
If you give smoked pork tenderloin a try, I’d love to hear how it turns out or what twists you put on it. This is hands-down one of my favorite ways to enjoy pork. It’s simple enough for weeknights, but festive enough for weekends and gatherings. Fire up your smoker, gather your favorite sides, and dig into every juicy, smoky bite. Here’s to great food and good company!