Smoked Pork Tenderloin

5 from 3 votes

Smoked pork tenderloin that's a hit at dinner parties and perfect for Sunday family meals—with enough leftovers for another full meal.

Course Main

Cuisine American

Prep Time 10

Cook Time 1

Dry Brine Time 2

Total Time 3 10

Servings

Calories 563kcal

Trim the Pork. Using a sharp knife, carefully remove the silverskin from the tenderloins to ensure a more tender final result.
Dry Brine (2 to 4 hours before cooking). Heavily season the meat with kosher salt. Place the tenderloins on a wire rack set over a sheet pan and refrigerate uncovered to allow the salt to penetrate and enhance the meat's flavor.
Prepare the Smoker. Set up your smoker for indirect heat cooking and preheat to 225°F. Use apple or cherry wood chips for smoke flavor. Remove the pork from the refrigerator while the smoker preheats.
Apply Dry Rub. Drizzle a light coat of canola oil on the tenderloins, then dust with your favorite dry rub.
Smoke the Pork. Cook the pork until it reaches an internal temperature of 140°F, which typically takes 1 to 1 ½ hours. The temperature will continue to rise to 145°F during resting.
Optional Sear. For extra flavor and texture, remove the pork from the smoker at 135°F. Quickly sear on a hot grill or in a skillet for 1 to 2 minutes per side until it reaches 140°F.
Rest and Serve. Transfer the smoked tenderloins to a cutting board. Tent with foil and let rest for 10 minutes or longer before slicing crosswise and serving.