Smoked pork tenderloin is one of my favorite cuts of pork and I, being the pork lover that I am, have a hard time choosing between this cut and the filet of beef.. it really is THAT good. Cooked correctly, it is tender, tasty, and very moist without a lot of fuss.

It does cost a little more than the pork loin, pound for pound but, then, you get what you pay for and your taste buds will thank you time and time again.

I smoked these pork tenderloins with peach wood and even made a quick chutney using my barbecue sauce recipe as a base that I know you'll love.

Add some grilled vegetable skewers to this meal and you have a real winner on your hands.

Important Information
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Peach, apricot or other light fruit wood
What You'll Need

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Smoked pork tenderloin is naturally tender and tasty but adding a nice crust of rub on the outside, makes a good thing, a whole lot better. In this recipe, I also used my barbecue sauce as a base for some peach chutney that was an amazing addition to the dish.

It never ceases to amaze me how versatile these recipes are and you’ll see what I mean once you order and begin to use them.

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

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Prep and Season the Pork Tenderloins

Remove the pork tenderloin from it's package and rinse well under cold water. Pat dry with a paper towel and remove any loose pieces, clumps of fat, etc.


Cut off the tail to even it up a little bit. This thinner piece on the end will get done earlier than the rest and by cutting if off, you can season and cook them as normal and remove it from the cooker when it is perfectly done.

Not cutting it off and cooking it separately would result in having a piece at the end that is overdone, dried out and just not very good.

Seasoning the Meat

We all know that sweet and pork just go together. For this reason, I decided to brush on some maple syrup to help the rub to stick better and to add some extra sweetness to the mix.

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Sprinkle my original rub onto the pork tenderloins making sure to get it onto all sides.

(Make the rub yourself | Purchase bottled rub)


Place the meat on a Bradley rack or a cookie sheet and you are good to go.


Getting the Smoker Ready

I have been using my ceramic cooker, specifically the Big Green Egg, for the last month or so. If you really want to get a handle on a certain grill or cooker, you have to use it, learn it, experiment and find out what makes it “tick” and that, my friends, is what I've been doing.

I have been noticing that things tend to be getting done faster than normal in the “egg”.. anyone also notice that?

At any rate, these will cook up nicely in almost any smoker as long as you maintain proper heat, and don't open the lid any more than necessary. Once you have the smoker of your choice running at about 225°F , you are ready to smoke some pork tenderloin!

Here's some information that I have written on various other smokers.

Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.

Smoking the Pork Tenderloin

Place the pork tenderloins directly on the smoker grate or if you used a Bradley rack, you can simply set the Bradley rack on the grate and it will work great.

Note: the Bradley racks audcasinos are approximately 11 x 15 so they may or may not fit your particular smoke. Be sure to check the size of your grates before ordering a set of these racks.

I happened to have some peach wood from a tree I cut down a year or so ago but any fruit wood will work. Even pecan or hickory will work if that is all you have. When it comes to smoking wood, you sometimes have to be flexible.

Maintain 225°F until the pork tenderloins reach 145°F internally.

Use a remote digital thermometer such as the “Smoke” by Thermoworks or you can use a Thermapen for almost instant results. My red Thermapen reads in about 2-3 seconds consistently and that's VERY fast for thermometers.

If you want to use a leave-in wireless thermometer to monitor the temperature of the chicken and/or the pit, look no further than the “Smoke” by Thermoworks. This is the dual-probe remote thermometer that I use and you can count on it being rugged, accurate and easy to use.

Check it out HERE.

Smoke generic 01

My (2) tenderloins got done in about 1.5 hours but normally these take 2 hours or more. The important thing is that you watch the temperature using a trusted thermometer. Place the probe in the center of the meat and when it reaches 145°F, it is done and should be removed right away.


Serving the Smoked Pork Tenderloin

Let the meat rest for about 30 minutes under foil before slicing to allow all of that juice to redistribute throughout the meat. Slice the meat into ¼ inch medallions and serve right away.

During the resting period, I removed the plate setter from the BGE and grilled some vegetable skewers. You can also do this on the grill or even in your broiler if you have to.

Alternate yellow squash, red onion, tomato, zucchini and even mushrooms for some really great flavors.

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Make a grilling mop for the veggies using ½ cup of olive oil, 1 TBS of my original rub and a little extra coarse salt (to taste) if you want more saltiness (my rub is not salt based like many other rubs).

Brush some olive oil mixture onto the veggies and grill for about 10-12 minutes turning and basting with the olive oil mixture until they are as tender as you like them.

All served up!

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If you want to make a quick chutney to go with it like I did, place about ½ cup of peach jam into a sauce pot over medium heat. Once it starts to melt a little, add ½ cup of my barbecue sauce and stir often until it is thoroughly mixed and heated through.

I used Smuckers® Simply Fruit


(Purchase recipe for the barbecue sauce here | Purchase bottled sauce)

This has all of the tanginess, sweetness and fruitiness of a true chutney and tastes incredible on the smoked pork tenderloin!

The smoked pork tenderloin with a little of the chutney drizzled over it adds a little extra specialness to the dinner if you want to take it to that level.


Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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Printable Recipe

smoked pork tenderloin juicy
Print Recipe
4.43 from 7 votes

Smoked Pork Tenderloin - Tender, Tasty, Moist

When it comes to pork, the tenderloin is unbeatable in flavor and tenderness. It is also incredibly lean. Ounce for ounce, it is just as lean as a skinless chicken breast. So you really can have the flavors you love and still rest easy knowing you are eating healthy!
Prep Time15 mins
Cook Time2 hrs
Servings: 4 -6



Prep and Season

  • Remove from packaging and rinse well under cold water
  • Pat dry with paper towel
  • Brush some maple syrup to add flavor and help the rub to stick
  • Apply Jeff's rub all over the pork tenderloins

Smoking the Tenderloins

  • Get the smoker going and let it level out at 225°F
  • Place the meat directly on the smoker grate
  • Use peach wood or other fruity wood to apply smoke for entire session
  • Meat is done when a trusted meat thermometer reads 145°F in the thickest part


  • Allow the meat to rest on the counter under foil for 25-30 minutes
  • Slice into ¼ inch medallions and serve immediately.



  • Put jam into a sauce pan over medium heat
  • Once the jam starts to melt, add the barbecue sauce to the pan
  • Stir until it is well mixed and heated through