Smoked Pork Tenderloin Recipe
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If you've never smoked a pork tenderloin before, you're in for a treat. It's one of the most tender cuts of pork you can buy, and when it's cooked low and slow over wood smoke until it reaches 145°F (63°C), it stays incredibly juicy with just the right amount of smoky flavor.
For this recipe, I brush the tenderloin with maple syrup, season it with my Original Rub, and smoke it over peach wood for a subtle sweetness that pairs perfectly with pork. I also like to make a quick peach barbecue chutney for serving, but that's completely optional. Even without it, this is one of my favorite meals to cook on the smoker because it's easy enough for beginners but impressive enough for company.
Whether you're cooking for a weeknight dinner or a backyard gathering, this smoked pork tenderloin recipe delivers tender slices packed with flavor every time.
Recipe At A Glance
- Prep Time: 15 minutes
- Cook Time: 1½ to 2 hours
- Smoker Temperature: 225°F (107°C)
- Target Internal Temperature: 145°F (63°C)
- Rest Time: 10 to 15 minutes
- Wood Recommendation: Peach, apple, or cherry
- Difficulty: Easy
- Serves: 4 to 6
Why You'll Love This Recipe
Pork tenderloin doesn't get nearly as much attention as brisket or pulled pork, but it deserves a place in every pitmaster's recipe collection. It's naturally lean, cooks in less than two hours, and takes on smoke beautifully without requiring an all day commitment.
The combination of maple syrup, barbecue rub, and peach wood creates a subtle sweet and smoky crust that complements the pork without overpowering it. Best of all, pork tenderloin is forgiving enough that even first time smokers can turn out great results by simply watching the internal temperature and avoiding overcooking.
If you're looking for an easy smoked pork recipe that's elegant enough for guests but simple enough for a weeknight meal, this one checks all the boxes.
What Is Pork Tenderloin?
Pork tenderloin is a long, narrow muscle that runs along the backbone of the pig. Because it doesn't get much exercise, it's one of the most tender cuts of pork you can buy. It's also lean, cooks relatively quickly, and is perfect for smoking when you want something delicious without tending the smoker all day.
One of the biggest points of confusion is the difference between pork tenderloin and pork loin. While their names sound similar, they're completely different cuts of meat. Pork loin is much larger and wider, often weighing 3 to 5 pounds or more, while a pork tenderloin usually weighs around 1 to 1½ pounds. Because of the size difference, they require different cooking times and should not be substituted for one another in recipes.
For this recipe, you'll want to use pork tenderloin, not pork loin. It cooks quickly, stays juicy when removed at 145°F (63°C), and develops a wonderful smoky flavor in just a couple of hours.
Ingredients
One of the things I love most about this recipe is that it doesn't require a long list of ingredients. The pork is the star of the show, and the seasoning and smoke simply enhance its natural flavor.
You'll need:
- 2 pork tenderloins
- Maple syrup
- Jeff's Original Rub
- Peach jam (or your favorite peach preserves)
- Jeff's Barbecue Sauce
If you don't have peach wood available, don't worry. Apple, cherry, or pecan all pair wonderfully with pork tenderloin and produce excellent results.
The peach jam and barbecue sauce are only needed if you want to make the optional peach chutney for serving. The smoked pork tenderloin is outstanding all by itself, but the chutney adds a sweet and tangy finish that's hard to resist.
Preparing the Pork Tenderloin
Remove the pork tenderloins from the packaging and pat them dry with paper towels. There's no need to rinse the meat, and keeping the surface dry helps the seasoning stick better.
Take a close look at each tenderloin and trim away any loose pieces of meat, excess fat, or silver skin that may still be attached. The silver skin is a thin, shiny membrane that doesn't break down during cooking and can become chewy if left in place.
You'll also notice that one end of the tenderloin is much thinner than the rest. You have two options for dealing with this.
The first is to trim off the thin tail section and cook it separately, removing it when it reaches the proper internal temperature.
The second option is to fold the thin end underneath and secure it with butcher's twine so the tenderloin has a more even thickness from end to end. This helps it cook more evenly and prevents the smaller end from drying out before the thicker center is finished.
Jeff's Tip: If your tenderloins are different sizes, put a thermometer probe in the smaller one. You can always leave the larger one on the smoker a little longer if needed.
Seasoning the Pork Tenderloin
Pork and a touch of sweetness have always been a great combination, so I like to brush the tenderloins lightly with maple syrup before applying the rub. The maple syrup helps the seasoning stick and adds just enough sweetness to complement the pork without making it taste sugary.
Once the maple syrup is applied, sprinkle Jeff's Original Rub generously over all sides of the tenderloin, pressing it lightly into the surface so it adheres well. Make sure every inch is coated for the best flavor and color.
If you have extra time, let the seasoned tenderloin rest in the refrigerator for 30 to 60 minutes before smoking. This gives the seasoning a chance to mingle with the surface of the meat and helps form an even better crust during the cook.
No maple syrup? No problem. A thin coating of yellow mustard or even a little cooking oil will help the seasoning stick just as well, although I really enjoy the subtle sweetness that maple syrup brings to this recipe.
Sprinkle my original rub onto the pork tenderloins, making sure to get it onto all sides.
Place the meat on a pan with a rack or a cookie sheet and you are good to go.
Best Wood for Smoking Pork Tenderloin
I used peach wood for this recipe because it gives the pork a mild, slightly fruity smoke flavor that pairs beautifully with the maple syrup and barbecue seasoning.
If peach wood isn't available where you live, don't worry. Apple and cherry are excellent substitutes and produce a similar mild sweetness. Pecan is another great choice if you prefer a richer smoke flavor that's still gentle enough for lean cuts like pork tenderloin.
Hickory also works well, especially if you enjoy a stronger traditional barbecue flavor, but I would use it a little more sparingly since pork tenderloin cooks fairly quickly and can become over smoked if you're not careful.
If you're not sure which smoking wood to use, check out my complete guide to smoking wood and flavor pairings.
No matter which wood you choose, aim for a thin stream of clean blue smoke rather than thick white smoke for the best flavor.
Jeff's Tip: Less smoke is often better with pork tenderloin. Because it's such a lean and delicate cut, a light, clean smoke will complement the meat without overpowering it.
Setting Up the Smoker
Pork tenderloin is a forgiving cut to smoke and works well in just about any type of smoker. Pellet grills, electric smokers, charcoal smokers, offsets, and even kettle grills set up for indirect cooking will all produce excellent results.
Preheat your smoker to 225°F (107°C) and let it stabilize before placing the meat inside. Once the temperature is holding steady, add your favorite smoking wood and wait until the smoke is thin and clean before adding the pork.
If your smoker struggles to hold a steady temperature, my smoker temperature control guide can help.
For this recipe, I used peach wood from a tree I had cut down the previous year, but apple, cherry, and pecan are all excellent choices if peach isn't available.
How to Smoke Pork Tenderloin
Place the seasoned pork tenderloins directly on the smoker grate, leaving a little space between them so the smoke and heat can circulate evenly.
Close the lid and maintain a smoker temperature of 225°F (107°C) for the entire cook. Resist the temptation to keep opening the lid to check on things since every peek lets heat and smoke escape and can add unnecessary cooking time.
The best way to know when the pork is finished is with a reliable meat thermometer. Cooking time can vary depending on the size of the tenderloin and how consistently your smoker holds temperature, so don't rely on the clock.
Insert the probe into the thickest part of the meat and cook until it reaches an internal temperature of 145°F (63°C). Most pork tenderloins will take about 1½ to 2 hours, but always cook to temperature rather than time.
A good digital thermometer is one of the best investments you can make for consistently great barbecue.
Here's the thermometer setup I use a lot:
Once the tenderloin reaches 145°F (63°C), remove it from the smoker right away to prevent overcooking.
Jeff's Tip: Start checking the internal temperature about 30 minutes before you think the pork will be done. Pork tenderloin cooks quickly, and just a few extra degrees can make the difference between juicy and dry.
How Long Does It Take to Smoke Pork Tenderloin?
At a smoker temperature of 225°F (107°C), most pork tenderloins will finish cooking in about 1½ to 2 hours.
The exact cooking time depends on several factors including the thickness of the meat, the accuracy of your smoker, outdoor weather conditions, and how often the lid is opened during the cook.
Rather than watching the clock, keep an eye on the internal temperature and remove the tenderloin as soon as it reaches 145°F (63°C). That's the best way to ensure juicy, tender slices every time.
Resting and Slicing the Pork Tenderloin
Once the pork tenderloin reaches 145°F (63°C), remove it from the smoker and loosely tent it with aluminum foil. Let it rest for about 10 to 15 minutes before slicing.
Resting gives the juices time to redistribute throughout the meat instead of running out onto the cutting board. That extra patience pays off with slices that are noticeably juicier and more flavorful.
When you're ready to serve, slice the tenderloin into medallions about ¼ inch thick. Serve immediately while it's still warm for the best texture and flavor.
Jeff's Tip: Slice only what you're serving right away. Leaving the remaining tenderloin whole helps it stay juicier if you plan to save leftovers for later.
Optional Peach Barbecue Chutney
The smoked pork tenderloin is delicious all by itself, but if you want to take it up another notch, this quick peach barbecue chutney is hard to beat.
Place ½ cup of peach jam or peach preserves into a small saucepan over medium heat. Once it begins to loosen, stir in ½ cup of Jeff's Barbecue Sauce and continue stirring until the mixture is smooth and heated through.
The sweet peaches and tangy barbecue sauce create a glaze that pairs perfectly with the mild smoke flavor of the pork. Drizzle a little over each serving or let everyone add their own at the table.
What to Serve with Smoked Pork Tenderloin
This recipe pairs well with just about any backyard barbecue side dish, but a few favorites always seem to disappear quickly.
Grilled vegetable skewers make an excellent choice, especially with zucchini, squash, onions, tomatoes, and mushrooms brushed with olive oil and a little barbecue rub before grilling.
Other great side dishes include smoked baked potatoes, macaroni and cheese, baked beans, smoked asparagus, grilled corn on the cob, or a simple green salad.
Leftover slices also make fantastic sandwiches the next day with a little barbecue sauce on a toasted bun.
During the resting period, I grilled some vegetable skewers over an open fire on the grill. You can also do this under the broiler if you have to.
Alternate yellow squash, red onion, tomato, zucchini and even mushrooms for some really great flavors.
Common Mistakes When Smoking Pork Tenderloin
The biggest mistake people make is overcooking it. Pork tenderloin is naturally lean, and once it climbs much past 145°F (63°C), it starts losing moisture quickly.
Another common mistake is relying on cooking time instead of internal temperature. Every smoker cooks a little differently, so a reliable thermometer is far more important than the clock.
Using too much heavy smoke can also overpower the delicate flavor of the pork. Mild fruit woods such as peach, apple, and cherry usually produce the best results.
Finally, don't skip the resting period. Giving the meat a few minutes to rest before slicing helps keep every bite juicy and tender.
Frequently Asked Questions
Can I smoke pork tenderloin at 250°F (121°C)?
Yes. Smoking at 250°F (121°C) works perfectly well and will shorten the cooking time a little. Regardless of the cooking temperature, remove the pork when it reaches an internal temperature of 145°F (63°C).
Can pork tenderloin still be pink?
Yes. Pork cooked to 145°F (63°C) will often have a slight pink color in the center, and that's perfectly normal as long as it has reached the proper internal temperature.
Color isn't always a reliable indicator of doneness. Trust your thermometer instead of the color of the meat.
Should I wrap pork tenderloin while smoking?
No. Pork tenderloin cooks quickly and doesn't benefit from wrapping the way larger cuts like brisket or pork butt do. Leaving it uncovered allows the outside to develop better color and flavor.
Can I use a different seasoning?
Absolutely. While I love using my Original Rub with this recipe, your favorite pork seasoning or barbecue rub will also work well.
What's the best wood for smoking pork tenderloin?
Peach is my favorite because of its mild sweetness, but apple, cherry, and pecan are also excellent choices. Hickory works too if you prefer a stronger smoke flavor.
Can I smoke more than one tenderloin at a time?
Yes. Just leave a little space between them on the grate so the smoke and heat can circulate evenly. They should finish at roughly the same time if they're similar in size.
How long will leftovers keep?
Store leftover pork tenderloin in an airtight container in the refrigerator for up to four days.
Can I freeze smoked pork tenderloin?
Yes. Wrap it tightly or vacuum seal it and freeze for up to three months for best quality.
Can I smoke pork tenderloin on a pellet grill?
Absolutely. Pellet grills are one of my favorite ways to cook pork tenderloin because they maintain a steady temperature and provide a mild smoke flavor that's perfect for lean cuts of pork.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to four days.
To reheat, place the slices in a covered baking dish with a small splash of chicken broth, apple juice, or water and warm them in a 300°F (149°C) oven until heated through. This helps keep the pork moist instead of drying it out.
You can also reheat individual slices gently in the microwave using reduced power and a damp paper towel over the top.
Leftover smoked pork tenderloin is excellent sliced thin for sandwiches, chopped into salads, or served alongside eggs for breakfast.
Final Thoughts
If you're looking for an easy meal that's packed with flavor without spending all day tending the smoker, it's hard to beat smoked pork tenderloin. It cooks quickly, stays wonderfully juicy when pulled at 145°F (63°C), and takes on just the right amount of smoke to make every bite memorable.
I hope you'll give this recipe a try the next time you're firing up the smoker. Whether you use peach wood like I did or choose apple, cherry, or pecan, I think you'll be surprised at just how good pork tenderloin can be with a little smoke and a simple seasoning.
If you make this recipe, leave a comment below and let me know how it turned out. I'd also love to see your photos and hear what wood you used. Sharing your experience helps other backyard cooks learn too.
Happy Smoking!
Jeff Phillips
Smoked Pork Tenderloin Recipe
Ingredients
- 2 pork tenderloins
- 2 to 3 tablespoons maple syrup
- 3 to 4 tablespoons Jeff's Original Rub
- ½ cup peach jam or peach preserves
- ½ cup Jeff's Barbecue Sauce
Instructions
- Preheat your smoker to 225°F (107°C).
- Remove the pork tenderloins from the packaging and pat them dry with paper towels. Trim away any silver skin, loose pieces of meat, and excess fat.
- Brush the pork tenderloins lightly with maple syrup.
- Season all sides generously with Jeff's Original Rub.
- Place the pork tenderloins directly on the smoker grate and add peach wood, apple wood, cherry wood, or pecan wood for smoke flavor.
- Smoke at 225°F (107°C) until the internal temperature reaches 145°F (63°C), about 1½ to 2 hours depending on thickness.
- Remove the pork from the smoker and let it rest under loose foil for 10 to 15 minutes before slicing.
- For the optional peach chutney, combine ½ cup peach jam and ½ cup Jeff's Barbecue Sauce in a small saucepan over medium heat, stirring until smooth and heated through.
- Slice the pork into ¼ inch medallions and serve with the peach barbecue chutney if desired.
Notes
- Cook to internal temperature, not time.
- Peach wood is my favorite, but apple, cherry, and pecan are excellent substitutes.
- Pork tenderloin is perfectly safe and incredibly juicy when cooked to 145°F (63°C).
- Leftovers make amazing sandwiches the next day.
More Pork Recipes You'll Love
Smoked Pork Loin- Tender, Juicy, Flavorful
Smoked Pork Chops – Extra Thick
Smoked Pork Belly Recipe
Hot and Fast Smoked Pork Butt (Ready in About 5 Hours)
Smoked Pork Steaks
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I am a newbie at smoking meats. This was my third attempt. I followed Jeff Phillips’ recipe for smoked pork tenderloin, including the peach chutney. I was the best thing I have had in the past ten years. Unbelievable. My whole family agreed. Thanks Jeff.
What a fast and simple recipe! My guests were raving about this smoked pork tenderloin and I didn’t have to get up at 4 in the morning to get a great product. Tender was an understatement. Thanks Jeff!
Jeff,
Instead of trimming off the tail end (the small end) of the pork tenderloin I simply tuck it underneath the larger section (the chateaubriand) and tie it securely with 1 or 2 turns of butcher’s twine. That make the tenderloin even its entire length. All your other instructions remain the same. It’s never a good idea to purposely waste perfectly good food.
Jasper, I tuck it under sometimes and I agree that it’s a great way to prep tenderloins for cooking (beef and pork).
In this recipe, I opted to make it quick and easy, however, the meat is never wasted. I usually cook small pieces like that in the same way, but it will get done quicker and makes a great chefs snack😀
I have updated the recipe to include this as an option.
Thank you for the feedback!
I made this tonight on my Big Green Egg, and it was darn near the best piece of meat I’ve ever had. Awesome recipe. I smoked 2- 1lb tenderloins, at 225, used the maple syrup and then rub per the instructions and hit 145 in only about an hour and a half at the most. I sautéed chopped red bell pepper and onion, then hit it with a jar of peach jam and a little crushed red pepper flake. Cut the pork and spooned the chutney over the pork, and man, it was the best. I will be making this many times over for family and guests!
If I wanted to could I inject the pork tenderloin?
Absolutely! It never hurts to inject some goodness into the meat. It works great on pork tenderloin.
Did this today… but I used Savage Farms Bourbon Barrel Aged Maple Syrup. yummy!
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
thanks!
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
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!
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.
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.
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.
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!
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.
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?
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.
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.
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?
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.
How long In a treaters grill with cold weather 30 degrees here in Colorado but we do use a welders blanket thanks
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.
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.
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!
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?
if 2 tenderloins take 1 1/2 to 2 hours, how long would you smoke 6 in a big green egg?
Thanks
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.
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
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!