This smoked pork tenderloin is juicy, tender, and full of delicious smoky flavor. It's so easy to make with a pellet grill - just season with a simple rub and let the smoker do the rest!
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This juicy, tender pork tenderloin is easy enough for a weeknight meal and impressive enough to serve dinner guests.
You can make this recipe on any type of smoker. I used my Pit Boss grill, but you can also use a Traeger pellet grill, a Big Green Egg, a charcoal grill, or an electric smoker.
If you want more pellet grill recipes, check out Smoked Beef Tenderloin, Pellet Grill Smoked Salmon, Smoked Chicken Legs, and Smoked Chicken Wings.
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Why You'll Love This Recipe
- This is an easy recipe made with simple ingredients.
- It's an incredibly tender cut of pork.
- It is super juicy and flavorful.
Don't just take my word for it - see what a reader has to say:
Excellent recipe. Followed directions and cooked on my Pit Boss Classic grill. I'm going to try stuffed peppers next.
- Worth Hall
Ingredient Notes & Substitutions
Everything you need can be found at your local grocery store.
- Pork tenderloin. I used two tenderloins that were about 1 pound each. Carefully remove the silver skin with a sharp knife before preparing. Do not use a pork loin, it is a denser cut of meat that takes much longer to cook.
- Olive oil. I used olive oil to rub on the outside of the pork so the spice rub had something to stick to.
- Smoked pork tenderloin rub. You can use your favorite pork rub, BBQ rub, my Homemade Chicken and Pork Rub, or my Pork Dry Rub For Smoking.
For exact measurements and a complete list of ingredients, see the printable recipe card at the bottom of the post.
How To Make Smoked Pork Tenderloin On Pellet Grill
Quick Overview
- Trim excess fat.
- Cover with olive oil and your favorite dry rub.
- Smoke.
- Slice and serve.
Step-by-Step Instructions
Step 1: Preheat your smoker to 225 degrees F. Rinse the pork tenderloin with cold water and pat it dry with a paper towel. Trim off any excess fat. Drizzle olive oil on the pork tenderloin, coating the top, bottom, and sides.
Step 2: Sprinkle the spice rub evenly on the pork tenderloin, making sure to cover all sides.
Step 3: Place tenderloins on the preheated pellet smoker directly on the grill grate. Smoke until the internal temperature reaches 145 degrees F with a meat thermometer, about 1 hour and 30 minutes. Flip halfway through the cooking time. Brush on your favorite barbecue sauce during the last 10-15 minutes of cooking.
Step 4: When the internal temperature of the pork reaches 145 degrees F, remove the pork tenderloin from the smoker. Let it rest for 5 minutes. Slice into medallions and serve with your favorite side dishes. Enjoy!
Pro Tip: If using an electric smoker, soak apple wood chips in apple juice for extra flavor.
Variations
- Spicy Rub- Add cayenne pepper or chili pepper flakes.
- Sweet - Add extra brown sugar to the spice rub.
- Less Sweet - Decrease the amount of brown sugar in the BBQ rub.
- Saucy - Add your favorite BBQ sauce 10-15 minutes before the end of cooking time for BBQ pork tenderloin.
Expert Tips
- Let the tenderloin come up to room temperature for 30 minutes before smoking.
- Cook with the thermometer, not the clock. All grills cook differently, and many variables, such as weather and different types of grills, affect the cooking time.
- Store leftover smoked pork tenderloin in an airtight container in the refrigerator for up to 3 days or in the freezer for up to two months.
- According to the USDA, cook all raw pork roasts to a minimum internal temperature of 145°F (62.8 °C) before removing meat from the heat.
Recipe FAQs
Maple, apple, hickory, and cherry wood are my favorites. The Competition Blend and Signature Blend are also good and have a perfect mix of maple, hickory, and cherry.
It depends on the size of the tenderloin, but it takes about 1 hour and 30 minutes to 2 hours to smoke pork tenderloin on the smoker at a temperature of 225 degrees F.
A 2-pound pork tenderloin will serve 2-4 people. If it's 4 pounds, it will feed 6-8 people. I recommend making more servings than you think you may need.
Pork tenderloin is a lean cut of meat from the center of the animal's back. It is extremely tender and has a milder flavor than most pork cuts. It is inexpensive and quick to cook, perfect for weeknight dinners.
Side dishes
More Easy Smoked Pork Recipes
Related Smoker Recipes
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Printable Recipe
Best Smoked Pork Tenderloin on Pellet Grill
Equipment
- Meat Thermometer
Ingredients
- Two 1-pound whole pork tenderloins
- 2 tablespoons olive oil
- 3 tablespoons dry spice rub *recipe below link for homemade rubs down below in the notes
Dry Spice Rub
- ¼ cup brown sugar
- 2 tablespoons Roasted Garlic and Peppers seasoning a Club House seasoning
- 2 tablespoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoon chili powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Instructions
- Preheat your pellet grill to 225℉.
- Rinse the pork tenderloins with cold water and dry them with a paper towel.
- Brush olive oil on the pork tenderloins, coating the top, bottom, and sides. Sprinkle the spice rub evenly on the pork tenderloin, making sure to cover the entire tenderloin.
- Place tenderloins on the preheated smoker directly on the grill grates. Smoke until the internal temperature reaches 145 degrees F in the thickest part of the meat, about 1 hour and 30 minutes.
- If desired, apply your favorite BBQ sauce 10-15 minutes before they are done.
- When the internal temperature reaches 145 degrees F, remove the pork tenderloins from the smoker. Let them rest for 5 minutes.
- Slice and serve with your favorite side dishes.
Video
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Notes
- Store any leftover rub in an airtight container.
- Let the tenderloin come up to room temperature for 30 minutes before smoking.
- Cook with the thermometer, not the clock. All grills cook differently, and many variables, such as weather and different types of grills, affect the cooking time.
- Store leftover smoked pork tenderloin in an airtight container in the refrigerator for up to 3 days or in the freezer for up to two months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Mike Moore says
The smoked pork tenderloin turned out awesome, I paired it with the smoked baked potatoes. Fantastic recipes as always. The Winding Creek Ranch has become my primary cook book, thank you again for making an old veteran look like he knows what he’s doing.
Worth Hall says
Excellent recipe. Followed directions Cooke on my Pit Boss Classic grill.
I’m going to try stuffed peppers next.
Jeri Walker says
Yay! I'm so glad you liked this recipe! Enjoy the stuffed peppers - and thanks for coming back to leave a comment! 🙂
Amy Liu Dong says
The meat looks so tender and tasty. I will definitely make this at home.