This smoked pork tenderloin is tender enough to cut with a fork. The meat stays juicy from a simple brine, a rub adds extra flavor while smoke adds a subtle sweetness. It’s ready in under 3 hours – most of that is hands-off time with the brine and the smoker. The leftovers make excellet sandwiches.
Brine & Seasoning
IMO, brining is key for smoking low-fat proteins like pork tenderloin, to add flavor and keep them juicy. We’re going with a wet brine to keep the tenderloin juicy while it smokes. The brine can be as simple 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.
An optional dry rub can also be applied after the brine is complete. This will give the meat some nice color on the outside and extra flavor.
How to Smoke Pork Tenderloin
The optional brine time is 2 hours followed by about 1 hour in the smoker for a total time of 3 to 5 1/2 hours.
- Brine (2-4 hours): It all starts with a wet brine for 2 to 4 hours. Be sure to rinse the brine off thoroughly and dry with paper towels before cooking the tenderloin.
- Rinse, dry, oil, rub: Drizzle a little canola oil on the tenderloins and apply your favorite dry rub. (Note: If you brine the pork, don’t use a rub with salt in it, as it can become too salty)
- Smoke it: Preheat your smoker to 225-250°F with apple or cherry wood for smoke., Cook until 145°F internal (1-1.5 hours).
- Rest and Slice: Transfer the smoked tenderloins to a cutting board and let rest for 10 minutes before slicing crosswise and serving.
Key Temperatures & Info
- Smoker Temp: 225 to 250 degrees F.
- Done at: 14° F internal.
- Cook Time: 1 to 1 1/2 hours.
- Wood: Apple or Cherry
How Long to Smoke a Pork Tenderloin
A pork tenderloin will take approximately 1 to 1 1/2 hours to reach an internal temperature of 145 degrees F when cooking in a 225 and 250° smoker. Many factors determine how long it will take (thickness of the pork, the starting temperature, the smoker temp, humidity, etc), so it’s always best to cook to temperature rather than time.
Use an instant-read thermometer to verify the internal temperature. Even better, use a Thermoworks Smoke Alarm to remotely monitor the temperature of your meat and the smoker so you know when it’s done cooking without having to open the lid. You can have it alert you when the meat is a degree from being done so you can head out to the smoker to verify. Pretty amazing, right?
Top Tips for Smoking Pork Tenderloin
- Shopping suggestion: Grab pork tenderloin at Costco for the best deal. Get a 4-pack for about $12.
- Don’t overcook it. This is a lean part of the pig, and can dry out quickly.Cook it to 145 degrees F internal temperature for medium, and a little longer if you like it more well done.
- Use a meat probe thermometer to know when it’s done cooking.
- Brined meats will cook more quickly, so keep this in mind if you brine it.
- Rest for at least 10 minutes. Resting after the cook is really important so all the juices have a chance to redistribute.
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
Besides this delicious cut it by itself with mashed potatoes and perfect green beans or grilled broccolini. smoked pork tenderloin is wonderfully on sliders with BBQ sauce, chopped and placed in tacos. The leftovers reheat well and are great as pork sandwiches.
Smoked Pork Tenderloin
Ingredients
- 2 pork tenderloins (about 1.5 lbs each)
- 2 tbsp dry rub (no salt if brining)
- 1 tbsp canola or vegetable oil
- apple or cherry wood chips
Brine ingredients
- 4 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 tsp paprika
- 6 crushed garlic cloves
- 6 black peppercorns
- 2 fresh thyme and rosemary sprigs (optional)
Instructions
Brine the Pork
- Bring 2 cups of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and sugar.
- Transfer the brine to another container big enough to hold the pork and add the remaining water (with a few ice cubes). Cool completely before adding the pork. Place the pork in the brine and refrigerate for 2 to 4 hours.
- Thoroughly rinse the pork and pat dry with paper towels. Then let the pork sit out for 30 minutes to get to room temp while you prep the smoker.
- Drizzle a little canola oil on the tenderloins and sprinkle on a dry rub if using.
Smoke the Pork
- Preheat the smoker to 225° to 250° F setup for indirect cooking.
- Place in the smoker and cook until the internal temperature reaches 145° F (1 to 1 1/2 hours). Use a probe thermometer to verify doneness.
- Rest for 10 minutes before slicing and serving.
Notes
- Sear the tenderloin: If you have a hot side of the smoker, you can quickly sear the tenderloins to add some extra flavor on the outside after it is finished smoking.
- Avoid using a rub with salt if you brine the meat first.
It’s a real shame I have not written a comment before as this is the only we we’ve made pork tenderloin for years now. It is unbelievably good and everyone wants the recipe. Which I quickly text this page to them and tell them how easy it is. Thank you for being on constant rotation on our menu.
I’m really glad you did decide to leave a comment. SO happy to hear you have been making it for years and it’s a favorite. We have a pack of pork tenderloins in the freezer right now and I think I’ll be making a bacon wrapped version of it. 🙂
This was the star of our Easter dinner. The brining made it very tender. Everyone commented on how delicious it was. Great recipe!
So happy to hear that, MJ! Made my day. 🙂