Smoked Pork Tenderloin the Right Way

smoked pork tenderloin

Smoked pork tenderloin is the perfect dish for anyone looking to impress with minimal effort. Known for its tender, juicy texture and smoky flavour, this cut of pork is easy to prepare but feels gourmet. Whether you’re a backyard grilling enthusiast or a first-time smoker, this guide will break down everything you need to know to create a perfectly smoked pork tenderloin—from selecting the meat to achieving that mouthwatering smoke-ring finish.

Get ready to elevate your cooking game and delight your taste buds.

Why Choose Pork Tenderloin for Smoking?

Pork tenderloin is one of the leanest cuts of meat, making it a healthier choice compared to fattier options like ribs or pork belly. But don’t confuse “lean” with “lacking flavour.” When cooked properly, pork tenderloin is incredibly tender and juicy, with a mild flavor that pairs well with a variety of rubs, marinades, and smoke woods.

What makes pork tenderloin especially suited for smoking?

  • Quick Cooking Time: Tenderloin cooks faster than larger cuts, such as pork shoulder, making it ideal for weeknight dinners or small gatherings.
  • Flavour Absorption: Its lean structure efficiently absorbs the flavours of spices, marinades, and smoke, resulting in a rich, flavorful bite in every slice.
  • Impressive Presentation: Its cylindrical shape lends itself to beautiful, uniform slices when plated. Perfect for both casual BBQs and fancy dinner parties.

Getting Started

1. Selecting the Perfect Pork Tenderloin

When shopping for your tenderloin, keep these tips in mind for the best results.

  • Size and Weight: Look for tenderloins weighing between 1 to 1.5 pounds. Consistent size ensures even cooking.
  • Freshness: Opt for tenderloins that are pinkish-red with little to no dark spots. Avoid those with excess liquid in the packaging, as this can indicate poor quality or improper storage.
  • Trimmed or Untrimmed: Some tenderloins come pre-trimmed (silver skin removed). If you’re comfortable with cutting, untrimmed options are typically less expensive.

2. Choosing the Right Wood for Smoking

The type of wood you use affects the final flavour of your smoked pork tenderloin. Here are some top recommendations:

  • Applewood: Sweet and subtle, ideal for enhancing the natural flavour of pork.
  • Hickory: Bold and smoky, perfect if you prefer a stronger smoke flavor.
  • Cherrywood: Adds a hint of sweetness and a gorgeous deep red colouring to the tenderloin.
  • Maple: Smooth and slightly sweet, great for beginners.

3. Essential Equipment

Before you start, make sure you have the following tools on hand:

  • A smoker or grill with indirect heat capabilities.
  • A meat thermometer for precise cooking.
  • Sharp knife for trimming the silver skin.
  • Aluminium foil for resting and optional wrapping.

Step-by-Step Guide to Smoked Pork Tenderloin

Now, let’s get cooking! Follow these steps to achieve a perfect pork tenderloin.

Step 1. Prep the Pork Tenderloin

  1. Trim the Silver Skin

The silver skin is a tough, white membrane on the tenderloin that doesn’t break down during cooking. Use a sharp knife to trim it away, being careful to remove any excess fat.

  1. Add Your Rub or Marinade

3.    

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  • For a dry rub, combine spices such as paprika, garlic powder, onion powder, black pepper, and a hint of brown sugar. Rub the tenderloin generously all over to ensure an even flavour.
  • For a marinade, mix olive oil, apple cider vinegar, soy sauce, and your preferred spices. Allow the tenderloin to marinate in the refrigerator for at least 2 hours (overnight is even better).

Step 2. Preheat Your Smoker

Preheat your smoker to 225°F (107°C). Low and slow is the key to tender, juicy pork. Add your selected wood chips or chunks to the smoker box or place them directly on top of the coals.

Step 3. Smoking the Tenderloin

  1. Place the Tenderloin on the Smoker

Position the pork on the grill grates, away from direct heat. Close the lid to maintain a consistent temperature.

  1. Monitor the Internal Temperature

Smoking is all about hitting the right temperature, so keep an eye on your meat thermometer. Your target is 145°F (63°C) for perfectly cooked pork.

Step 4. Optional Step for a Crusty Finish

If you love a nice seared crust, remove the tenderloin from the smoker when it reaches an internal temperature of 135°F. Sear it over high heat (on a grill or cast-iron skillet) for 1 to 2 minutes per side, turning once. Return to the smoker to finish cooking.

Step 5. Rest the Meat

Once the tenderloin hits 145°F, remove it from the smoker and wrap it loosely in aluminium foil. Rest for 10–15 minutes. This allows the juices to redistribute evenly, making every bite flavorful and moist.

Step 6. Slice and Serve

Using a sharp knife, slice the tenderloin into ½-inch medallions. Serve with your favourite sides, such as roasted vegetables, coleslaw, or macaroni and cheese.

Expert Tips for the Perfect Smoked Pork Tenderloin

  • Brine for Extra Moisture

If you have the time, brine the tenderloin for 3–4 hours before cooking. A simple mix of water, salt, and sugar will work wonders for moisture retention.

  • Experiment with Flavor

Don’t be afraid to try different rubs, glazes, or finishing sauces—for example, a honey mustard glaze pairs beautifully with smoked pork.

  • Keep the Lid Closed

Only open the smoker when necessary. Every time you do, you risk losing heat and smoke.

Why Smoked Pork Tenderloin Should Be on Your Menu

Smoked pork tenderloin is more than just a delicious meal–it’s a cooking experience. The process of smoking, from selecting your rub to watching the temperature climb to perfection, is a rewarding way to connect with food.

Beyond its flavour-packed bites, pork tenderloin is versatile and pairs beautifully with a variety of sides and beverages. It’s a crowd-pleaser, whether served at large gatherings or quiet family dinners.

Your Next Smoking Adventure Awaits

Now that you know how to smoke the perfect pork tenderloin, it’s time to fire up your smoker and give it a try. The best part? This simple yet impressive dish might just become a new favorite in your recipe rotation.

For more cooking tips and recipes, check out our other grilling guides. If you’re feeling adventurous, experiment with different wood flavors and spice blends to make this recipe uniquely yours.

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