Smoked Pork Tenderloin

I use a homemade BBQ Spice Blend for this recipe, but you can also use your own favorite blend. A homemade blend simply ensures that there are no extra additives, and it provides you the ability to completely control the ingredients.

This is such an easy recipe whether you’re an experienced griller or not. I’ve been using a Traeger pellet grill for years, and this is one of the easiest and tastiest recipes to prepare. All you have to do is add the rub to the tenderloin, and smoke it for about an hour.

Smoked Pork Tenderloin is an easy recipe to feed a crowd. You can plan on about 3-4 servings per tenderloin, and the cut is small enough to fit a few on the grill if needed. A main dish like this allows you to spend more time with guests rather than hiding away in the kitchen.

If you find yourself with leftover smoked tenderloin, chop it up, add your favorite BBQ sauce, and make a delicious sandwich. I like to add coleslaw to my bbq pork sandwiches, but serve yours up however you like it best.

FAQs:

What is pork tenderloin?The pork tenderloin is a long, thin cut of meat taken from along the backbone. It’s a lean, boneless cut, so care must be taken not to overcook it. The tenderloin has a mild flavor, so it takes to different seasoning blends well.

Can I substitute pork loin for tenderloin?These are two very different cuts of meat, so no, you cannot substitute one for the other without adapting the recipe. While still a lean cut of meat, pork loin is significantly larger than the tenderloin. It also has a thick fat cap. See Smoked Pork Loin if you’re interested in smoking a loin.

Can I make this dish without a smoker?Absolutely. You can cook the pork in the oven, or brown in a cast iron skillet then finish in the oven. It won’t have the same smoky flavor, but it will still have a delicious flavor from the homemade rub.

Recipe Ingredients:

• Pork tenderloin: Silver skin removed if present.
• BBQ Dry Rub: A savory, smoky seasoning blend.

How to Prepare Smoked Pork Tenderloin:

• If you don’t already have it on hand, prepare the BBQ Dry Rub. Simply whisk the seasonings together, then store in an airtight container such as a mason jar.
• If the tenderloin has the silverskin present, you will need to remove it. Simply slip your knife under the silver skin, angle the blade slightly upward, then slice the silver skin away from the tenderloin. Chef Belinda has a fantastic short video that demonstrates how to easily remove the silverskin.
• Rub about 2 tablespoons of BBQ seasoning all over the pork tenderloin. You may need a little more or less depending on the size of the tenderloin. Allow to rest in the fridge for at least 30 minutes before smoking.
• When you’re ready to smoke, preheat the smoker to 225ºF. Remove the tenderloin from the fridge while the grill is preheating.
• Place the pork directly on the grill grates, and close the lid to maintain an even temperature.
• Remove the tenderloin once an instant read thermometer reads 140ºF. (Always test in the thickest part of the meat.) Allow the cooked pork to rest on a cutting board for 10 minutes before slicing. This will keep the juices intact in the meat and allow the pork to finish cooking to 145ºF. See the USDA’s Safe Minimum Internal Temperature Chart.

Recipe Tip:

• Make sure to use an instant read thermometer to check the internal temperature of the pork tenderloin rather than just relying on cooking time. A smoker’s heat can fluctuate during the cooking process, and you want to ensure that it is neither over or under cooked. I generally start checking a tenderloin at about 45 minutes.

What to Serve with Pork Tenderloin:

• Air Fryer Butternut Squash
• Parsnip Mashed Potatoes
• Creamy Pea Salad
• Air Fryer Twice Baked Potatoes
• Brussels Sprouts Coleslaw
• Roasted Delicata Squash with Thyme

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Recipe Substitutions:

• Homemade BBQ Seasoning Blend: Use any seasoning blend that you like or have on hand.
• No Smoker? Roast the pork tenderloin in the oven. Preheat the oven to 375ºF, coat the pork with seasoning, and roast for about 20-25 minutes. Make sure to check the internal temperature with an instant read thermometer, and allow the meat to rest for 10 minutes before serving.

Recipe Notes:

• I love my Traeger Grill. It makes smoking easy, even for a beginner.
• I used hickory pellets in this recipe, but applewood pellets are also delicious with pork.
• An instant read thermometer is an invaluable tool in the kitchen.

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