Pork tenderloin is lean, which means it needs help in the flavor department. That’s where smoking comes in. The best part? It’s surprisingly simple and easy to make. With a remote probe thermometer, this recipe is almost entirely hands-off—just set it and forget it.

Seasoned ahead with a salt brine, then gently smoked with applewood and finished with a quick sear, you’ll transform this inexpensive cut into something truly special. From start to finish, you’re looking at about 3 hours, most of that being passive time.

Cook them for a crowd, and they’ll disappear in minutes. The meat comes out so tender you can cut it with a fork, packed with smoky flavor that complements the lean pork perfectly. Serve it with some simple roasted vegetables, and you’ve got a meal that’s hard to beat.

Key Temperatures & Info

Smoker Temp: 225 to 250° F.
Done at: 140° F internal temp.
Cook Time: 1 to 1 1/2 hours.
Wood: Apple or Cherry

Top Tips for Success

Don’t Overcook. This is an ultra-lean cut that dries out quickly. Cook to 140°F for medium doneness, or slightly longer if you prefer well-done. The key is precision—remove from heat at the right temperature to keep the meat juicy.
Use a Remote Meat Thermometer. A remote probe thermometer is your best friend. It allows you to monitor the internal temperature without opening the smoker, ensuring consistent, perfectly cooked meat every time.
Smart Shopping. Costco offers the best value for pork tenderloin. Look for their 4-pack, typically priced around $12. This makes it an affordable option for feeding a crowd or meal prepping.
Always Let It Rest. Resting is crucial—give the meat at least 10 minutes after cooking. This allows the juices to redistribute, ensuring each slice is moist and flavorful. Tent with foil to keep warm while resting.

How Long to Smoke a Pork Tenderloin

A pork tenderloin typically takes 1 to 1½ hours to reach an internal temperature of 140°F when smoking at 225°F. However, cooking time varies based on several factors, including the starting temp of the meat, its thickness, the smoker’s temp and ambient humidity.

Always cook to temperature, not time. An instant-read thermometer is essential for accuracy. For hands-off monitoring, use a remote probe thermometer like the Thermoworks Smoke Alarm. This device allows you to track both meat and smoker temperatures without opening the lid.

Pro Tip: Let the pork come to room temperature before smoking to ensure more even cooking and more predictable cooking times.

Brine & Seasoning

Brining is key for smoking low-fat proteins like pork tenderloin, to add flavor and keep them juicy. You can use either a dry brine or a wet brine. A dry brine adds flavor and helps it retain moisture, while a wet brine actually adds additional moisture.

A dry brine (a.k.a. salting ahead of time) is the simplest. Just heavily salt it and place on a wire rack in the fridge for 2 to 4 hours before cooking. A wet brine can be as basic as water, salt and sugar; but adding a few extra aromatic ingredients can add some great flavors. I like to add crushed garlic cloves, herbs such as thyme, rosemary, peppercorns and a few spices such as chili powder and paprika.

Then a dry rub can be applied after the brine is complete. This will give the meat some nice color on the outside and extra flavor.

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Pork Loin vs Pork Tenderloin

There’s a big difference between pork loin and pork tenderloin. They are from different parts of the animal and have much different textures and are generally used for different cooking methods.

Pork loins are usually used for roasts, being cut into steaks or are great as smoked pork loin; pork tenderloins are much smaller and more tender so they are best when cooked more quickly on a hot grill, in a skillet or in this case, quickly smoked.

Serving Suggestions

Enjoy this delicious cut alongside creamy mashed potatoes and perfect green beans or grilled broccolini. Smoked pork tenderloin is wonderful on sliders with BBQ sauce, chopped and placed in tacos. The leftovers reheat well and are great as pork sandwiches.