Smoked Pork Tenderloin: The Easiest & Most Delicious BBQ Recipe You’re Missing Out On
When you fire up your smoker, certain cuts of meat naturally come to mind: juicy ribs, succulent pulled pork shoulders, or a melt-in-your-mouth brisket. However, there’s one often-overlooked gem that deserves a prime spot on your smoker grates: the humble, yet magnificent, pork tenderloin. If you haven’t tried smoking pork tenderloin, prepare to discover a revelation that will transform your backyard BBQ repertoire. This recipe is designed to be incredibly easy, yielding perfectly tender, smoky, and flavorful results every single time. It’s time to elevate your grilling game with this quick and satisfying smoked pork tenderloin.
Why You Will Absolutely Love This Smoked Pork Tenderloin Recipe
Like many BBQ enthusiasts, I cherish the ritual of firing up the smoker. Whether it’s the dead of winter or a warm summer evening, the allure of slow-cooked, smoky goodness is irresistible. While classics like ribs, pork butts, and briskets are always crowd-pleasers, there’s immense joy in experimenting and discovering new ways to utilize your smoker. This smoked pork tenderloin recipe emerged from that very desire to innovate beyond the usual suspects, and it quickly became a household favorite.
For years, my go-to method for pork tenderloin was grilling – and it was undeniably delicious. Yet, one day, while pondering new smoking possibilities, a thought struck me: “Smoked pork tenderloin has to be good.” And I was absolutely right. This recipe isn’t just “good”; it’s extraordinary, offering a unique flavor profile and a remarkably tender texture that sets it apart from its grilled counterpart.
Here’s why you’ll be adding this to your regular rotation:
- Effortless Preparation: Seriously, it doesn’t get much simpler than this in the world of BBQ. A quick trim, a generous rub, and onto the smoker it goes. Minimal fuss, maximum flavor.
- Incredible Flavor: The gentle kiss of smoke transforms the lean pork tenderloin, infusing it with a depth of flavor that complements any rub you choose. You’ll achieve a beautiful smoke ring and a savory, aromatic crust.
- Amazingly Tender and Juicy: Pork tenderloin is naturally lean, which can sometimes lead to dryness if not cooked properly. However, smoking it low and slow to a precise internal temperature ensures it remains incredibly moist and tender, practically melting in your mouth.
- Quick Cooking Time: Unlike larger cuts that demand all-day commitment, pork tenderloin is relatively small, meaning it cooks in approximately three hours or less. This makes it a fantastic option for a weeknight meal or a less strenuous weekend BBQ.
- Versatility: It pairs beautifully with a wide array of side dishes, making it perfect for any occasion, from a casual family dinner to an impressive backyard gathering.
The result is nothing short of smoked pork Nirvana! Imagine sinking your teeth into tender, smoky medallions, perfectly seasoned and boasting that desirable pink smoke ring. Pair it with some cool, tasty Macaroni Salad, tangy Easy Barbecue Baked Beans, or a flavorful Summer Succotash, and you’ve got a fantastic BBQ spread that’s sure to impress without all the stress.
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Essential Ingredients for Smoked Pork Tenderloin
The beauty of this recipe lies in its simplicity. You don’t need a long list of exotic items. The core components are incredibly straightforward, allowing the quality of the pork and the magic of your smoker to shine through.
- Pork Tenderloins: Typically, you’ll want two tenderloins, often sold in packages weighing around 1-1.5 pounds each. Look for fresh, pink tenderloins without excessive silver skin or discolored spots.
- Your Favorite Rub: This is where you can truly personalize the flavor profile. Whether you prefer a sweet, savory, spicy, or herbaceous blend, choose a rub that you love.
- Your Favorite Wood: The type of wood you choose will significantly impact the smoke flavor. Apple, cherry, pecan, and oak are popular choices that impart a mild to medium fruity or nutty smoke, complementing pork perfectly.
If you’re in need of a fantastic rub, I highly recommend giving our Memphis-style rub a try. I’ve dedicated countless hours to perfecting this blend, and it’s our go-to for all smoked pork, from tenderloins to ribs and butts. It strikes a perfect balance of sweet, savory, and a hint of spice, creating an incredible crust and deep flavor. Of course, feel free to use your own tried-and-true recipe, but if you’re looking for a reliable, crowd-pleasing option, ours is a fantastic starting point.
Step-by-Step Guide: How To Make Perfect Smoked Pork Tenderloin
Creating succulent smoked pork tenderloin is a simple process that yields impressive results. Follow these steps for a dish that’s sure to be a hit:
1. Prepare the Pork Tenderloins
Begin by removing the pork tenderloins from their packaging. Use a paper towel or two to thoroughly pat them dry. This step is crucial as it helps your rub adhere better to the meat, ensuring a more flavorful crust. Next, inspect the tenderloins for any silver skin – a thin, silvery membrane – and carefully trim it off using a sharp knife. Silver skin does not render or soften during cooking, so removing it will prevent a chewy texture. Also, trim off any loose bits of meat or fat that might burn or dry out during the smoking process.
2. Apply the Rub
Generously apply your chosen rub to all surfaces of the tenderloins. Don’t be shy! Gently massage the rub into the meat, ensuring an even coating. Some people prefer to use a binder like mustard or olive oil to help the rub stick, but with lean cuts like tenderloin, I find that the rub adheres perfectly well without it. The natural moisture on the surface of the meat is usually sufficient.
For best flavor penetration, you can prepare the tenderloins the day before and let them sit in the refrigerator overnight. This allows the rub to truly meld with the meat. However, if you’re short on time, a shorter marinating period (even just 30 minutes) will still yield delicious results. Just remember to allow the tenderloins to come to room temperature for about 20-30 minutes before placing them on the smoker for a more even cook.
3. Preheat Your Smoker
Set your smoker to a temperature range of 225-250 degrees Fahrenheit (107-121°C). Maintaining a consistent low temperature is key to infusing the pork with rich smoke flavor while keeping it moist. Make sure your smoker is fully preheated and holding steady at your desired temperature before adding the meat.
4. Begin Smoking
Carefully place the rubbed tenderloins directly onto the smoker grates. Ensure there is enough space around each tenderloin for the smoke to circulate evenly. Close the lid and let the magic happen. The smoking process for pork tenderloin is relatively quick compared to other cuts, usually taking between 2 to 3 hours.
pro tip
If you plan to apply barbecue sauce, do so when the internal temperature of the pork reaches around 140°F (60°C). This timing allows the sauce enough time to caramelize and become deliciously sticky without burning, creating a beautiful glaze.
5. Monitor Temperature and Remove
The key to perfectly cooked, juicy pork tenderloin is pulling it off the smoker at the right internal temperature. Smoke the tenderloins until their internal temperature reaches 145 degrees Fahrenheit (63°C). Use a reliable meat thermometer (like a Thermapen) for accuracy – it’s arguably the most important tool in any BBQ enthusiast’s arsenal! Once it hits 145°F, promptly remove the tenderloins from the smoker. Due to carryover cooking, the temperature will rise slightly during resting, reaching a safe and perfectly cooked 150-155°F (65-68°C).
6. Rest and Serve
Allow the smoked pork tenderloins to rest on a cutting board, loosely tented with foil, for at least 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist. When ready, slice the tenderloins into beautiful medallions, about 1/2 to 3/4 inch thick, and serve them alongside your favorite barbecue sides. Our Rosemary Garlic Grilled Baby Potato Skewers and Grilled Corn On The Cob are fantastic complements that complete any BBQ meal.
As mentioned, this cut of pork is ideal for smoking. Its relatively small size and quick cooking time make it perfect for a weeknight dinner, or even as a “meat snack” if you’re already running your smoker for a longer cook like a pork butt or ribs. Simply throw a tenderloin on for a couple of hours for a delicious mid-cook treat. If you haven’t tried it yet, give this recipe a whirl. You’re going to absolutely love the tender, smoky flavor!
Pro Tips for the Best Smoked Pork Tenderloin
Achieving perfectly smoked pork tenderloin is easy, but a few expert tips can elevate your results from great to extraordinary:
- Consider Trussing: Pork tenderloins are often thicker at one end and taper towards the other, leading to uneven cooking. Trussing the tenderloin with butcher’s twine can help create a more uniform shape, ensuring that the entire cut cooks evenly. This technique prevents the thinner ends from overcooking and drying out while the thicker parts reach the desired temperature.
- Shape for Even Cooking: If you opt not to truss, a simple alternative is to fold or push the thinner ends of the tenderloin underneath itself when placing it on the smoker grate. This creates a more consistent thickness across the entire length of the meat, similar to trussing, and promotes a more even cook.
- The Power of a Meat Thermometer: This cannot be stressed enough. A high-quality meat thermometer is your best friend for nailing the perfect internal temperature of 145°F (63°C). Overcooking pork tenderloin, even by a few degrees, can result in dry meat. A thermometer ensures your pork is consistently juicy, tender, and safe to eat.
- Wood Selection Matters: Experiment with different types of wood chips or chunks to find your favorite smoke flavor. Fruitwoods like apple and cherry impart a mild, sweet smoke that pairs wonderfully with pork. Pecan offers a richer, nuttier flavor, while oak provides a medium, classic BBQ smoke. Avoid overly strong woods like mesquite for leaner cuts like tenderloin, as it can be overpowering.
- Don’t Skip the Rest: After removing the tenderloin from the smoker, resist the urge to slice into it immediately. Allowing the meat to rest, loosely tented with foil, for 5-10 minutes is critical. This resting period allows the muscle fibers to relax and reabsorb the juices, resulting in a significantly more tender and moist final product.
- Storage and Reheating: Leftover smoked pork tenderloin is fantastic! Store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a low oven (around 250°F / 120°C) until just warmed through to avoid drying it out. It’s also delicious sliced cold in salads or sandwiches.
Other Smoked Pork Recipes You Might Enjoy
If you’ve fallen in love with smoking pork tenderloin, you’ll be thrilled to know there’s a whole world of incredible smoked pork recipes to explore. Here are a few more favorites from our kitchen that offer distinct flavors and experiences:
Double Bone-In Smoked Pork Chops
Smoked Pork Shoulder (Pork Butt)
Smoked Baby Back Ribs Recipe
Smoked Pork Tenderloin Recipe
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Ingredients
- 2 Pork Tenderloins
Memphis Style Rub – Yields app. 2 cups
- 1/2 cup Paprika
- 2 tbsp Smoked paprika
- 2 tbsp Garlic powder
- 1/4 cup Chili powder
- 3 tbsp Kosher salt
- 3 tbsp Black pepper
- 3 tbsp Brown sugar
- packed
- 1 tbsp Dried oregano
- 1 tbsp Cumin
- 2 tsp Dried mustard
- 1 tsp Cayenne powder
Instructions
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If using our rub, add all rub ingredients together in a mixing bowl and whisk until fully combined.
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Remove pork tenderloins from packaging, pat dry, and trim any silver skin.
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Apply your favorite rub generously. (or try ours!)
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Preheat smoker to 225-250°F.
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Place tenderloins in smoker.
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Smoke until internal temperature reaches 145°F, then remove.
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Optionally, apply BBQ sauce around 140°F for a sticky coating.
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Let rest before slicing into medallions.
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Serve with your favorite BBQ sides.
Notes
Refrigerate leftover smoked pork tenderloin in an airtight container for up to 3 days. Reheat gently or enjoy cold in salads and sandwiches.