How to Smoke Pork Tenderloin in a Smoker

How to smoke a pork tenderloin

One of the most common meat that I smoke (aside from ribs of course!) are pork tenderloins. I love the smoke flavor and the meat of the tenderloin is incredibly tender. I often get asked how to smoke a pork tenderloin in a smoker. It could not be easier!

One of the reasons I like to smoke tenderloins so much is that, once sliced, they are great to add to many other dishes from appetizers, pasta, wraps, beans, sandwiches and more. The smokiness of the meat can add a wonderful flavor dimension to a dish. It is so tasty that I love pork tenderloin on its own as well.

Smoked Pork Tenderloin-3

These come out perfect in my Bradley Digital 4-Rack Smoker and I even tried them in my newly acquired Bradley 2 Rack Compact Smoker and they were awesome! There are many different rubs and sauces that work well with pork tenderloin.

Pork tenderloin is a very lean cut of meat, but there is sometimes some chunks of fat along the outside of the meat. I like to trim it of any excess fat, and it is quite simple to do, usually almost coming off with a bit of a tug.

Along one section of the tenderloin there is a thin layer of silverskin. If desired, you can remove this. I often take it off with a sharp knife and I find that its removal makes slicing the meat after the smoking easier.

Before you smoke the pork tenderloin, you want to rub it down with a your choice of seasoning. Normally, I use my basic bbq rub, but there are so many different options depending on the flavour profile you are going for.

Here are some great rub recipes that work really well with pork tenderloin!

If I am smoking a pork tenderloin with some rub or sauce, I like to smoke it more low and slow, so I will have the smoker temperature set at 225F. Smoke it until the internal temperature is at least 145F. Then let it rest for 5 minutes before slicing.

I usually brush the tenderloin with BBQ sauce right when it comes out of the smoker. If desired, you could brush the meat midway through the smoking session. That allows the sauce to caramelize itself on the meat.

Here are some of my BBQ sauce recipes:

Sometimes, I will stuff a pork tenderloin and wrap it in bacon. The bacon adds a wonderful flavour to the pork tenderloin. In this case, I smoke at a higher temperature – usually around 275F. This is a better temperature for crisping up the bacon.

Smoked Pork Tenderloin-2

If you are wanting to smoke a pork loin, like a centre cut loin roast, check out this recipe!

Here are a number of different recipes for smoking pork tenderloins.

How to Smoke Pork Tenderloin in a Smoker

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How to smoke a pork tenderloin using an electric smoker like a Bradley Smoker, Masterbuilt or a Kamado Grill like a Big Green Egg. Use rub of choice and wood like hickory.
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 2 people

Ingredients

  • 1 pork tenderloin
  • 3 tbsp rub of choice
  • 1/4 cup BBQ sauce

Instructions

  • Start smoker, using wood of choice (I usually use hickory or maple) setting the temperature of the smoker for 225F.
  • Trim pork tenderloin of any fat or silver skin.
  • Generously rub the spice mix all over the meat.
  • Place meat in the smoker and smoke till the internal temperature is 145F, about 2 1/2 to 3 hours.
  • Brush the meat with BBQ sauce when there is about 30 minutes left to go in the smoker.

Nutrition

Per serving:

Calories: 404kcalCarbohydrates: 29gProtein: 55gFat: 7gSaturated Fat: 2gCholesterol: 163mgSodium: 506mgFiber: 2gSugar: 12g

Nutrition Disclaimer

How to smoke a pork tenderloin

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How to smoke a pork tenderloin

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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83 comments

  • This is my 1st attempt at smoking a tenderloin. I’m using a little chief smoker. I’ve smoked lots of fish and it works well. Can hardly wait to see how this turns out. I’ll keep you posted. Wish me luck!

    • Reply
  • 5 stars
    Thank you. My 1st tender loin.
    Looking forward to smoking it.
    I have an old Gourmet red electric.
    Works great my 2nd one. Sadly out of business now.
    Thanks again for a great process and recipes
    Bob A😎

    • Reply
  • Thank You I will try

    • Reply
  • 5 stars
    I rubbed the loins with my rub. Let rest in walk-in 12 hours. Started my smoker and set at 210. I cooked to 135-140. Let them rest overnight in walk-in. The next morning using a deli slicer I cut thin medallions. After making my BBQ Sauce that won in Firey Foods I gently placed pork and sauce in a metal hotel pan to heat up. I used potato bread sliders and served. Simple to make and was a big hit at my event. Have lots of napkins around

    • Reply

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