Smoked Pork Tenderloin

6 reviews

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This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It’s a great weekday dinner option, and can even be fancied up for special occasions.

Sliced smoked pork tenderloin next to an unsliced pork tenderloin on a wood cutting board with green parsley.

Smoked Pork Tenderloin

As I mentioned above, smoked pork tenderloin is extremely easy to make. Truly, ease is the name of the game with pork tenderloin. You don’t have to do a lot for it to turn out awesome. It’s a very lean cut of pork , and you can really have fun with the flavor profiles you use when smoking.

When cooking pork tenderloin, I find that smoking it is a great way to cook such a lean cut of meat. Smoking it low and slow adds flavor without needing a ton of fat in the meat (perfect for tenderloin!). Also, pork tenderloin is readily available at the grocery store and constantly going on sale. If you keep an eye out, you’ll likely find some for a great price.

My preferred wood of choice to use when cooking pork tenderloin is always apple. Apple and pork go together like peanut butter and jelly, and apple wood adds the perfect flavor compliment to the pork.

Smoked Pork Tenderloin Rub

I used my Signature Sweet Rub on this smoked pork tenderloin. You can purchase the rub pre-made from my store, Patio Provisions, or you can use my recipe for Best Sweet Rub on this site to make your own. This week rub is the perfect combination of sweet and savory with just a touch of heat. It’s a perfect flavor for this smoked pork tenderloin.

When it comes to BBQ sauce for this pork, I went with my Whiskey Peach BBQ Sauce. Similar to my Sweet Rub, you can make your own Whiskey Peach BBQ Sauce following my recipe on this site, or you can purchase a pre-made bottled of Whiskey Peach delivered straight to your door.

A bottle of Whiskey Peach BBQ sauce being held over smoked pork tenderloins.

How to Smoke Pork Tenderloin

Smoking pork tenderloin takes around 1 hour to complete. If I’m in a hurry I will increase the temp on my smoker (and you can too!), but I love when the full flavor that comes from allowing the tenderloin to smoke low and slow. Remember, the longer the meat is on the smoker, the more flavor it’ll have from the smoke.

Here’s how you do it:

  1. Trim the pork. Prior to seasoning, use a sharp knife to remove excess fat and silver skin from the pork tenderloin.
  2. Preheat your smoker. Get that smoke going and aim for your smoker to be around 225 degrees F.
  3. Add some flavor! Season your pork tenderloin on all sides with my Signature Sweet Rub.
  4. Smoke that pork! Place the pork on the grill, close the lid, and smoke the pork tenderloin until the internal temperature reads 135 degrees F.
  5. Add the sauce. Time to lather on your favorite BBQ Sauce. I used my Whiskey Peach BBQ Sauce for this recipe (you can buy a bottle or make your own at home), but use whatever is your absolute favorite. Close the lid on the smoker and continue to cook the pork until the internal temp reaches 145 degrees F. Remove immediately.
  6. Slice and serve. Slice the pork against the grain into 1/2 inch thick medallions. Serve immediately and enjoy.

How Long to Smoke Pork Tenderloin

It takes about 1 hour to smoke pork tenderloin. This time will vary slightly based on the thickness of your tenderloin and the consistency of the temperature in your smoker. I highly recommend using an internal thermometer to track the internal doneness of the tenderloin, that way you don’t have to guess it is finished cooking.

Smoked Pork Tenderloin Temp

Smoked pork tenderloin needs to be cooked until the internal temperature reaches 145 degrees F. I prefer to cook mine to 135 degrees F, baste on all sides with my favorite BBQ sauce, then allow the sauce to tighten while the pork tenderloin climbs those last 10 degrees. Remember to remove the meat promptly at 145 degrees, as the meat can dry out quickly past this magic number.

sliced smoked pork tenderloin on a wooden cutting board.

More Pork Tenderloin Recipes

Pork tenderloin is one of my all-time favorite recipes to make. It’s tender, sweet, and works well with so many different rubs, sauces, and more. Check out more of my delicious pork tenderloin recipes on the site:

Grilled Pork Tenderloin with Beer and Mustard Glaze
Stuffed Pork Tenderloin
Grilled Bacon Wrapped Pork Tenderloin

Smoked Pork Tenderloin Recipe

Follow the recipe, and I’ll teach you the simple steps to making your own smoked pork tenderloin at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTubeInstagram, or our Facebook Page.

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Smoked Pork Tenderloin

By: Susie Bulloch (
5 from 6 votes
This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It's a great weekday dinner option, and can even be fancied up for special occasions.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes




  • Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.
  • Preheat your smoker to 225 degrees F.
  • Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.
  • Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.
  • Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.


Calories: 248kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 332mg | Fiber: 1g | Sugar: 48g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

32 Reviews

  1. Carter Chapman says:

    I picked 4 different popular smoked tenderloin recipes when I had a group of friends coming over, and this was the favorite all around!

  2. Andy Zem says:

    What would be good sides for this tenderloin?

  3. Lisa says:

    The recipe is so good! The nutritional values don’t make sense though. It says there is only 2g of protein and then 58g of carbs. I don’t know if those got mixed up or not. But otherwise very good!

  4. Patty Paulsen says:

    Wow! is all I can say. I usually shy away from tenderloins because I hate dry meat, but this was moist and delicious. Used the cold leftovers to make a main dish salad the next day, using some of the bbq sauce from the pork mixed with some bottled ranch dressing…it was the bomb. Will be making again. And again…

  5. Jim says:

    Can you wrap this with baconLike your other recipe only cook it on smoker low and slow.

  6. Jim Larson says:

    The pork tenderloin was great. Just wondering if you’ve ever considered using the Pit Barrel.

    1. Hey Grill Hey says:

      Yes. We have a couple different drum style smokers, a Pit Barrel included, that we use regularly.

  7. Ron Spaeth says:

    Pretty much followed the recipe on this one and it turned out perfect! I used a vertical smoker at 225 and the pork got to 135 in about 50 minutes. I added the sauce and it did take another 30 – 35 minutes to get up to 145.
    I used mesquite and it was fantastic! Very juicy!
    Will be doing this one again!

  8. Bruce says:

    I find the best way to reheat leftover meat is to vacuum seal in portion size boil proof bags. Frozen or from the fridge just pop the bag in boiling water.

  9. Bruce D says:

    I have found the best way to reheat this and other cooked meats without drying it out is to vacuum seal leftovers in portion size boil safe bags. You can leave these in the fridge or freezer them, and reheat in boiling water when needed.

    1. Darren R says:

      You have provided the best solution to a problem I never found a solution for; reheating meat without drying it out. Well done and greatly appreaciated.

    2. Mr.V says:

      The fresh and safe system from Zwilling works great for that.I use it all the time for pulled pork