This smoked pork tenderloin is a fantastic way to make the most of an affordable and quick-cooking cut of meat. It’s easy to prepare, surprisingly flavorful, and perfect for any occasion. It’s also gluten-free and dairy-free!
With a simple homemade rub and a brush of your favorite BBQ sauce, this pork turns out incredibly juicy and packed with flavor.
Smoked pork tenderloin is one of those recipes that feels special but couldn’t be easier to pull off. It’s a lean, affordable cut of meat that takes beautifully to low-and-slow cooking, soaking up all the smoky goodness while staying incredibly juicy. You don’t need any fancy marinades, brines, or complicated techniques – just a quick dry rub and your favorite BBQ sauce to finish.
This recipe is perfect for busy weeknights, weekend cookouts, or even as a flavorful main dish for gatherings. Since pork tenderloin is smaller and leaner than cuts like pork shoulder, it cooks much faster while still delivering that amazing smoky flavor everyone loves. If you’ve been hesitant to try smoking meat, this is a great beginner-friendly option that turns out perfectly every time!
If it’s too hot to go outside or you’re in a hurry, try this Air Fryer Pork Tenderloin. I prefer the smoked version, but sometimes it’s just too hot out there!
And once this smoked pork is done, the leftovers (if there are any!) are just as versatile as the fresh slices – great in sandwiches, wraps, rice bowls, or even salads.
What’s To Love
- This smoked pork tenderloin is tender, juicy, and full of flavor thanks to a well-balanced rub and the perfect finishing temperature.
- Quick to smoke compared to larger cuts like pork shoulder – perfect for when you want that smoky flavor without the long cook time.
- No special prep or brine needed – just season, smoke, sauce, and serve.
- Pairs beautifully with a variety of sides from grilled veggies to potato salad or cornbread.
- Great for meal prep – leftovers make amazing sandwiches, wraps, or rice bowls.
Ingredient Notes
Please scroll down for the full recipe! These are just notes on select ingredients.
- Brown sugar – adds sweetness and helps with caramelization during smoking.
- Sweet paprika – brings a mild pepper flavor and gives the pork a beautiful red color.
- Cayenne pepper – just enough to add a little kick, but feel free to reduce or omit if you’re sensitive to spice.
- Olive oil – helps the spice rub adhere to the meat and promotes better browning.
- BBQ sauce – use your favorite kind! A sweeter sauce balances the heat and smoke nicely.
How to Make It
Start by prepping the pork tenderloins. Trim away any silver skin or excess fat, then pat them dry with paper towels. This helps the rub stick and ensures a better crust. Mix the brown sugar, salt, paprika, garlic, pepper, and cayenne in a small bowl.
Rub the pork all over with olive oil, then coat with the spice mix. Let the tenderloins rest at room temperature for about 30 minutes while you preheat your smoker to 225°F (107°C). For the best flavor, go with a fruitwood like cherry or apple – it adds a subtle sweetness that pairs perfectly with pork.
Once the smoker is ready, place the tenderloins directly on the grates and smoke until the internal temperature reaches 135-140°F (57-60°C). This usually takes between 1 and 2 hours, depending on thickness. Brush with BBQ sauce and continue smoking for another 10-15 minutes, or until the pork reaches 145°F (63°C) internally in the thickest part. In the meantime, why not make this Amish Macaroni Salad? It’d go great with this smoked pork tenderloin! Same with these Roasted Asparagus.
Tips for Success
- Trim the silver skin before seasoning – the tough membrane doesn’t break down during cooking and can cause the pork to curl.
- Let the pork rest – just like with Smoked Ribeye, Smoked Turkey Legs or any smoked meat, you’ll need to let it rest before slicing. 10 minutes off the heat allows the juices to redistribute so every slice stays moist.
- Use a meat thermometer for accuracy – taking the pork off the smoker at 145°F (63°C) ensures it’s safe to eat but still juicy.
- Apply BBQ sauce toward the end to prevent it from burning and becoming bitter.
How to Make Ahead and Store
You can prep the pork tenderloins with the rub up to 8 hours in advance and keep them refrigerated until you’re ready to smoke. Just let them sit out for 30 minutes before smoking so they come to room temperature.
Leftover smoked pork tenderloin can be stored in an airtight container in the fridge for up to 4 days. It’s just as delicious reheated or enjoyed cold. Slice it thinly for sandwiches, dice it for tacos or salads, or warm it up with a little extra BBQ sauce.
What to Serve with Smoked Pork Tenderloin
- Smoked Mac and Cheese – ultra creamy with a buttery breadcrumb topping, this dish adds a delightful smoky flavor and is perfect for BBQs or potlucks.
- Goat Cheese Salad – a fresh and savory salad featuring strawberries, avocado, honey-glazed pecans, and a simple honey balsamic dressing.
- Yukon Gold Mashed Potatoes – rich, smooth, and full of buttery flavor, these mashed potatoes are a classic and comforting side dish.
- Air Fryer Red Potatoes – crispy, golden, and packed with flavor, these potatoes are a fantastic side dish for any meal.
- Honey Orange Glazed Carrots – fresh carrots lightly glazed with orange juice, honey, and a little butter for a delicious and healthy side dish.
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Smoked Pork Tenderloin
Ingredients
- 2 pork tenderloins about 1 to 1.5 lbs each
- 2 tablespoons brown sugar
- 2 tablespoons coarse sea salt
- 1 tablespoon sweet paprika
- 1 tablespoon granulated garlic
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1/2 cup BBQ sauce
Instructions
- Prepare the tenderloins by trimming any excess fat or silver skin and patting them dry with paper towels.2 pork tenderloins
- Mix all the dry ingredients in a small bowl. Lightly coat the pork with olive oil, then rub the spice mixture evenly over both tenderloins. Let them rest at room temperature for about 30 minutes or refrigerate for up to 8 hours for deeper flavor.2 tablespoons brown sugar2 tablespoons coarse sea salt1 tablespoon sweet paprika1 tablespoon granulated garlic1 1/2 teaspoons black pepper1 teaspoon cayenne pepper2 tablespoons olive oil
- Preheat the smoker to 225 °F, using fruitwood like cherry or apple for a mild, sweet-smoke flavor. This takes about 15 minutes.
- Place the tenderloins directly on the smoker grates and smoke for 1 to 2 hours, or until the internal temperature reaches 135-140 °F.
- Brush the pork with BBQ sauce and continue smoking for another 10-15 minutes, or until the internal temperature reaches 145 °F. Remove the tenderloins from the smoker and let them rest for 10 minutes before slicing. Serve with extra BBQ sauce if desired.1/2 cup BBQ sauce
Notes
- If you're gluten-free or dairy-free, make sure to use gluten-free/dairy-free BBQ sauce.
- Nutritional info calculated with two 1-pound pork tenderloins. The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
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