Smoked Pork Tenderloin – Tender, Tasty, Moist

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Smoked Pork Tenderloin – Tender, Tasty, Moist

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

Get the Recipes for Jeff’s Rub and Sauce


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 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.

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.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉 Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.
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**Instant Download!**
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***Note: you get the Texas style rub recipe free with your order!

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Read these recent testimonies:

"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.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Printable Recipe

Smoked Pork Tenderloin - Tender, Tasty, Moist
Prep Time
15 mins
Cook Time
2 hrs
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!
Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips
What You'll Need
Prep and Season
  1. Remove from packaging and rinse well under cold water
  2. Pat dry with paper towel
  3. Brush some maple syrup to add flavor and help the rub to stick
  4. Apply Jeff's rub all over the pork tenderloins
Smoking the Tenderloins
  1. Get the smoker going and let it level out at 225°F
  2. Place the meat directly on the smoker grate
  3. Use peach wood or other fruity wood to apply smoke for entire session
  4. Meat is done when a trusted meat thermometer reads 145°F in the thickest part
  1. Allow the meat to rest on the counter under foil for 25-30 minutes
  2. Slice into ¼ inch medallions and serve immediately.
Barbecue Peach Chutney Recipe
  1. ½ cup peach jam
  1. Put jam into a sauce pan over medium heat
  2. Once the jam starts to melt, add the barbecue sauce to the pan
  3. Stir until it is well mixed and heated through


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2018-11-30T12:44:53+00:00By |24 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!


  1. Len September 22, 2017 at 10:47 am - Reply

    Did this today… but I used Savage Farms Bourbon Barrel Aged Maple Syrup. yummy!

  2. Joel October 24, 2016 at 1:38 pm - Reply

    I was reading the recipe… looks great!

    Sounds like you were grilling the tenderloins the whole time directly on the grate… Then you mentioned you removed the Plate Setter.

    Just wondering


  3. Mark Cox July 3, 2016 at 7:17 pm - Reply

    Thanks for all your useful information on smoking meats, smoked tenderloins ( pork)
    With your recipes, today a 6lb loin, fantastic
    The quick chutney is a added bones. Again thanks for the help

  4. Jim Fogelman February 25, 2016 at 8:41 am - Reply

    Tenderloins were amazing. Huge hit with the family. Used Hickory pellets in my Traeger. Think the lighter fruit woods that Jeff recommend would have been more subtle. The key is letting them sit for the 20-30 minutes to let all the juices reconstitute. Another fantastic recipe!

  5. Mike De December 30, 2015 at 10:16 am - Reply

    Jeff Jeff Jeff he’s the man
    Followed your guidelines for smoking a whole turkey breast and it turned out unbelievable. My breast were almost 9 pounder’s, after wet brining all night I completely covered them with the oil rub combination and smoke them for five hours at an average temperature of 230°
    Then one more hour wrapped in tinfoil to reach the 160 / 163 internal temperature.
    Let them sit to cool for one hour while in tin foil, sliced them up and poured the au juice over them . They were then quickly devoured by a small herd of teenage girls.
    Now I am going to use your pork loin recipe today on my smoker .
    Thanks again Jeff for your no-nonsense cooking techniques.

  6. It’s a great day to be alive | velascomusings November 25, 2015 at 11:27 am - Reply
  7. John King May 20, 2015 at 12:35 pm - Reply

    Looking forward to trying this on my next smoke! I usually grill my tenderloins however, and my solution to the tail is very simple and has produced great results. Since I’m grilling two tenderloins and they both taper, I simply reverse one and tie them together as one and grill for a few minutes per side until done.

  8. Edwin March 12, 2015 at 6:58 am - Reply

    I am a green egg fan and Jeff recipes are amazing.

    I am going to try this weekend to use my bourbon honey instead of regular honey.

  9. jw March 8, 2015 at 7:03 pm - Reply

    so recipe is good however, want to point out that the tenderloin is not actually part of the loin. the tenderloins are located inside the rib cage along side the spine. the loins are the thick “back strap” muscles that are outside, on top of the ribs, and along the spine. 😉 My rating is based on my personal taste. nothing beats a bare bones apple vinegar/juice, brown sugar and honey injection on your favorite wood!

    • Bob May 6, 2016 at 6:34 pm - Reply

      The tenderloin is on the inside thigh,it has nothing to do with the loin which runs along back bone. The tenderloin is like I said on the upper side of inside the thigh and rus up a little bit on the underside of lower back. I know this because iam a long time butcher.

  10. rick simmons January 10, 2015 at 10:19 am - Reply

    I use a off set stick burner which I brought with me from Texas to sarasota Florida, but I dont see this type of smoker mentioned in any of these recipes. Electric really?

    • Jeff Phillips January 12, 2015 at 5:28 pm - Reply

      Depends on your needs, what you like, what you are allowed to have on your back deck, etc. I have every type of smoker known to man, including stick burners, and I use all of them from time to time.

      You can produce food that is a million times better than most restaurant barbecue even on the electric smoker so it’s not a bad thing at all.

      Many folks that are learning how to smoke, don’t have access to a stick burner. Usually it’s a cheap unit they found at a yard sale or on a discount rack so I teach folks the rudiments of how to smoke on anything regardless of what it uses for fuel.

  11. Dave McGraw December 24, 2014 at 8:08 pm - Reply

    I agree with Steve, I’ve smoked a lot of different meats this last year but this recipe is incredible! The peach chutney is truley fantastic, Thank you for sharing, this made our Christmas eve dinner one to remember.

  12. tOM December 23, 2014 at 7:53 am - Reply

    I followed this slow and go at 225 approach with an 8 lb Pork Loin that I pulled from my freezer the day before grilling. I had it on a V rack until 137 did a reverse sear and let rest until 145internal temp. The meat was tasty, but it was dry. What do I need to do different? Did the searing cause the meat to be dry?

    • Rick January 1, 2016 at 10:25 am - Reply

      I’m going to try a loin today in my BGE. Everything I am reading says that both the Loin and Tenderloin are lean meats and don’t handle long cook times well and can dry out. I doubt your reverse sear was the issue. With the larger Loin versus the smaller Tenderloin used in this receipe, your cook time probably ended up too long. I’m going to try everything on this receipe, except cook indirect at 350.

  13. mt December 17, 2014 at 1:55 pm - Reply

    How long In a treaters grill with cold weather 30 degrees here in Colorado but we do use a welders blanket thanks

  14. Ross Carter September 27, 2014 at 6:46 am - Reply

    We Tried the Pork Tenderloin last nite, we bought a two pack of tenderloins, smoked them in our electric Smoke Hollow smoker @225 degrees. The tenderloins only took about an hour to reach 145. The tenderloins were very tender and delicious.
    The chutney was awesome all we could find was peach preserves.

  15. Jeff August 3, 2014 at 3:32 pm - Reply

    I haven’t tasted it yet, but I tried this recipe today. I’m using the ECB with all of your suggested mods. I’m a little concerned because my tenderloins got up to 145 in less than an hour. My temperature guage read 215-225 with good smoke for than entire time. I thought maybe something had gone wrong with my smoker temp guage…like maybe I was a lot hotter than it was reading. But, the water never boiled which I’v had happen before. I guess the true test will be when we have dinner…more to follow.

  16. Jeannine Meador June 18, 2014 at 10:43 am - Reply

    I smoked two tenderloins last week for house guests and everyone raved about it and none left for snacking the next day! Took Jeff at his word and checked internal temp and didn’t worry about the “time” factor. Fantastic and will making again very soon!

  17. Anthony Gervais April 17, 2014 at 4:46 pm - Reply

    i have a question on what pork loin you use. Our local grocery store has a traditional loin that is very small they have the Hormel always tender ones that are a little bigger and they have big full loin. which one would you or did you use for this loin recipe?

  18. Ed March 25, 2014 at 9:40 pm - Reply

    if 2 tenderloins take 1 1/2 to 2 hours, how long would you smoke 6 in a big green egg?


    • Jeff Phillips March 26, 2014 at 3:29 pm - Reply

      Should take about the same amount of time (2 hours or so) since the heat is working on all of them at the same time. I usually add a little extra time to my estimation if I am loading the smoker down with cold meat but if you preheat the BGE real good, that should not be much of an issue.

  19. Tom Lutman March 15, 2014 at 11:11 pm - Reply

    I tried the smoked pork tenderloin tonight for dinner with my son and daughter-in-law. I used my Weber Kettle Grill and did more of a slow grill than a true smoke, but let it cook for about 2 hours. Made the topping with some fruit salsa, Jeff’s BBQ sauce and Rub – it came out great. My wife and the kids commented how tender it was.

    A definite keeper recipe!

    Thanks, Jeff

  20. Steve Townsend March 15, 2014 at 6:07 pm - Reply

    I usually do not post comments however, this recipe is fabulous. I actually overcooked the pork (160) and it was still incredible. I did have to improvise a little as I had forgotten to buy maple syrup. I substituted with molasses and simply watered it down to a point where I could mop it on. Kids loved it, a true hit!

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