Smoked Pork Tenderloin with Harissa and Tangerine Glaze

This pork tenderloin is packed with flavour. The citrusy flavour from the tangerine goes so well alongside the harissa seasoning.

Pork tenderloin cooked with seasoning all around it.

I absolutely love pork tenderloin and cook it all the time. It is a reasonably priced cut of meat and is very lean. Pork tenderloin is excellent cooked whole or cut into cubes and thrown in stews, pasta dishes and so much more.

Pork tenderloin is also an excellent cut of pork to smoke and I have put a number of different recipes on the site including a detailed post for How to Smoke Pork Tenderloin in a Smoker.

I have used many different rubs, pastes and glazes to coat the pork tenderloin while it is smoked. This provides such a variety of flavours.

Cooked pork tenderloin sliced into medallions.

Ingredient Notes

For this pork tenderloin I rubbed the meat with a paste I made from a mixture of harissa, brown sugar, garlic powder and salt. It is the harissa that gives the meat a deep bold flavour and the brown sugar provides a nice sweetness.

Harissa has become more popular lately. It is a chili paste that is part of Tunisian cuisine and is found in the regions of North Africa and the Middle East. Along with ground up chili peppers, there is also a blend of other spices like cumin, coriander, caraway and more.

Harissa is excellent mixed into so many different things. Use it in dips, hummus, rice dishes, rubbed all over fish or other meat. Once you start using it, you will discover how great it is!

Cooked pork tenderloin next to a tangerine

How Long To Smoke Pork Tenderloin

Once the pork tenderloin is rubbed down with the harissa paste, throw it in the smoker. I smoked it at 250F until it reached an internal temperature of 145F. Depending on the type of smoker this can typically take 2 to 2 1/2 hours. Once done, take the pork tenderloin out of the smoker and squeeze the tangerine juice all over the meat. Slice it and serve immediately.

This pork tenderloin tasted incredible. I loved the combination of flavours with the sweet heat of the harissa and brown sugar along with the subtle taste of citrus.

Slices of cooked pork tenderloin.

More Great Pork Tenderloin Recipes

Smoked Pork Tenderloin with Harissa and Tangerine Glaze

5 from 1 vote
Tender and juicy smoked pork tenderloin with the harissa chili paste glaze with brown sugar and tangerine orange juice flavours. Pecan, oak, hickory, apple or maple wood
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 4


  • 1 pork tenderloin
  • 1 1/2 tbsp harissa paste
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup tangerine juice


  • In a bowl mix together the harissa paste with the brown sugar, garlic powder and salt. Spread all over the pork tenderloin so that it is evenly coated.
  • Set the smoker to 250F using wood of choice (hickory, apple or cherry work great).
  • Smoke the pork until they reach an internal temperature of 145F, approximately 2 – 2 1/2 hours.
  • Slice the tenderloin into medallions and squeeze tangerine juice on the pork.
  • Serve immediately.


Per serving:

Calories: 181kcalCarbohydrates: 11gProtein: 27gFat: 3gSaturated Fat: 1gCholesterol: 82mgSodium: 435mgFiber: 0.3gSugar: 10g

Nutrition Disclaimer


Pork tenderloin cooked with seasoning all around it.

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

5 from 1 vote

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Recipe Rating


  • 5 stars
    I made this today and give it 5 stars! My husband received a smoker as a gift but wasn’t very interested in using it. I thought I would try using it this summer (I cook, but have never used a grill or a smoker) and it’s been a learning experience! So far I’ve smoked ribs a few times, a ham, and today, this pork loin. It’s actually somewhat difficult to learn how to cook using a smoker. I’ve had a hard time regulating the temperature (it’s propane fueled,) knowing when to put the meat in at the right time after the wood starts burning, learning to use the remote food/smoker thermometer, and trying to keep the meat moist using the water pan and sometimes putting the meat in foil, the different rubs and sauces. I’m definitely going to try more of your recipes!

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