Smoked Pork Tenderloin
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Create the most amazing, melt-in-your-mouth Smoked Pork Tenderloin with this simple recipe! This is seriously the best pork tenderloin you’ve ever had! It starts with an overnight brine that tenderizes the meat, then it’s coated in a flavorful bbq rub and finished on the smoker with either bbq sauce or pepper jelly for an amazing flavor.
This juicy, tender pork recipe is one that you’ll want to toss on your smoker again and again!
Table of contents
This recipe was the most happy accident ever. I was preparing these smoked ribs for dinner, when a few friends decided to come join. I thought, I’ll just toss some pork tenderloins on the smoker with the ribs. They cook quickly and this way, I’ll have enough meat for everyone.
I started to follow my recipe for smoked pork chops, but the only seasoning I already had mixed up was my BBQ seasoning, so I just tossed that on the pork tenderloins. At this point, I was just improvising and making things up as I went along. At the end, I glazed one of the pork tenderloins with bbq sauce, and one with pepper jelly, just like I did with my pork chops.
I pulled them off the smoker, sliced them up and served them to my friends. After one bite, everyone (including myself!) was raving about this smoked pork tenderloin. It literally melts in your mouth. I dare say that it’s more tender than a filet mignon. It’s so juicy and the bbq seasoning, combined with the finishing glaze of either bbq sauce or pepper jelly, adds such amazing flavor and a delicious sweetness to the pork.
I immediately wrote down the instructions for my happy accident, and quickly made this pork tenderloin recipe again, because I had to get it out there and share it with the world! I can’t wait for you all to try this recipe, I know you’re going to fall in love with it, and want to make it over and over again, like me!
It’s super simple to make, only takes 2-3 hours on the smoker, and is perfect for pairing with other meats, or for a small dinner party.
What makes it the best
- Starting with an overnight brine. Brining the pork tenderloins in a combination of salt, sugar and water makes them extra juicy! The salt in the brine changes the structure of the pork tenderloins proteins, allowing them to absorb and hold on to more moisture.
- Next, comes the epic rub. After the pork tenderloins have brined overnight, I rub them with my famous BBQ Seasoning. This is what makes them so flavorful!
- Now it’s time for a low, slow smoke. Smoking the pork tenderloin at 225°F for 2-3 hours means the pork tenderloin will absorb all of the delicious smoky flavors, without drying the pork out. This is what keeps them so tender!
- Finally, my secret for making these perfect pork tenderloins even better is the glaze. So what is this super special secret ingredient glaze you ask? It’s pepper jelly! That’s right, brushing a little pepper jelly on top of the pork tenderloins before removing them from the smoker will add a sweet, spicy glaze that is truly unforgettable!
Ingredients
- Pork tenderloin – a pork tenderloin is just as lean as boneless, skinless chicken breasts. This makes it a healthier option when you’re cooking pork. Although the names are similar, pork tenderloin and pork loin are two very different cuts of meat. The pork loin comes from the animals back, and is a much larger cut of meat, usually between 7-10 pounds. The pork tenderloin is the muscle that runs alongside the backbone of the animal. It’s lean, thin and usually between 1-1.5 pounds. The two should not be substituted for one another because they are much different in size and shape. If you have a pork loin, make this smoked pork loin recipe instead.
- Kosher salt
- Sugar
- BBQ seasoning – I love this homemade dry rub, which is a delicious combination of spices, like black pepper, smoked paprika, onion powder, and garlic powder, mixed with brown sugar. It’s easy to mix up in 5 minutes and is delicious on smoked or grilled meats. You can also use another bbq spice rub or seasoning, if you already have a favorite in your kitchen.
- Pepper jelly or bbq sauce – you can use either of these as a finishing glaze on the pork. I always smoke two tenderloins and do two different glazes on each one. You can also try using other types of jams or jellies like apple, peach or apricot. For this recipe, I used Jackie’s Jams Jalapeno Jam. It’s so good, and definitely always a staple in our pantry at home! For the bbq sauce, you can use store-bought or homemade Jack Daniels BBQ Sauce or Carolina Gold BBQ Sauce.
- Apple juice (optional) – I like to spritz the pork with apple juice every 30 minutes while it’s on the smoker. This keeps the pork nice and juicy, but it’s optional. If you don’t want to open the smoker while the pork is cooking, you can skip this step.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Brine the pork tenderloin. In a medium pot on the stove, bring 16 ounces of water to a boil. Once the water is boiling, add kosher salt and sugar. Stir for 2-3 minutes, or until the salt and sugar are completely dissolved in the water. Set aside, and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the pork tenderloin. Place the tenderloins in a large container, like this 6 quart storage container. Pour the brine over the pork, and add additional cold water, if needed, until the pork is fully covered. Place in the refrigerator for 8-10 hours, or overnight.
- Season the pork tenderloin. After brining the pork, remove it from the liquid and pat it dry. Rub the entire tenderloin with bbq seasoning on all sides.
- Prepare the smoker. Fill a smoker with wood or pellets. For this recipe, I recommend a mild to medium flavored smoke, preferably from a sweet tree. My personal preference for this recipe is apple. Preheat the smoker to 225°F. For this recipe, I used the Traeger Pro Series Smoker, but this recipe will work on any brand, make or model of smoker.
- Smoke the pork tenderloin. Place the seasoned pork tenderloins on the grill grates inside the smoker and smoke until the internal temperature reaches 138°F.
- Glaze the pork tenderloin. Brush the pepper jelly or bbq sauce on the pork tenderloins. Continue smoking the pork until it reaches an internal temp of 140°F. Remove the pork from the smoker and tent it with foil. The internal temperature will rise 5-10 degrees after you remove the pork from the smoker. Let the tenderloins rest for at least 10-15 minutes, loosely covered with aluminum foil, before slicing and serving. Use an electric knife, or sharp knife, to cut the tenderloins into ¼ inch slices.
Recipe tips
- Cook to temperature, not time! The cooking time for smoked pork tenderloins will vary based on a number of things. For this reason, I always recommend using temperature, not time, to determine when to remove the pork from the smoker. That being said, you can expect between 2.5-3 hours for a standard pork tenderloin that’s between 1- 1.5 pounds. I recommend using an instant-read meat thermometer to begin checking the pork tenderloin after 2 hours. Then check it every 15-20 minutes after that, depending on where the temperature is at when you check it the first time.
- Use an electric knife to thinly slice the pork tenderloin. I’ve found that thin slices of this juicy, tender pork tenderloin are everyone’s favorite. So I always use an electric knife to slice the pork before serving it.
- You always want to trim any silver skin from the pork tenderloin before starting this recipe. Use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the tenderloin and discard it.
- You can skip the brining step if you’re short on time. The flavorful rub and low, slow smoke will still create flavorful, tender meat, even without the overnight brine.
- Do not brine the pork for more than 16 hours. The pork tenderloins will become overly salty and it can ruin the texture of the pork.
Storage and reheating
Leftover smoked pork tenderloin will stay good in the refrigerator for up to 5 days. I like to thinly slice the pork and make sandwiches or wraps. I also love to dice the pork and use it on salads or in egg scrambles.
The pork is delicious diced up and repurposed in several different ways, either served cold or reheated. You can also thinly slice the meat, toss it with bbq sauce and make an epic bbq pork sandwich.
What to serve with it
Pair the pork tenderloin with these delicious side dishes anytime of the year. I always love tossing this smoked mac and cheese on the smoker with the pork during the last hour of cooking time!
- Air Fryer Baked Potato
- Blue Cheese Salad
- Roasted Baby Potatoes
- Loaded Mashed Potatoes
- Bacon Blue Cheese Green Beans
- Mac and Cheese
- Corn Casserole
- Squash Casserole
And when summer time comes around and you’re serving this smoked pork tenderloin at backyard bbq’s, pair it with these great bbq side dishes.
Tools you’ll need
- Smoker – this is the Traeger Pro Series Pellet Grill and Smoker I have at home and used for this recipe. But any smoker you have in your backyard will work!
- Wood or Pellets – I recommend Traeger Apple Pellets, or any fruit wood for this recipe.
- Spray bottle – for spritzing the meat with apple juice throughout the cooking process.
- Thermometer – on the Traeger, I use the temperature probes that come with the smoker. If you do not have a smoker with a meat probe, I recommend this thermometer.
- Kitchen scale – for the brine, you’ll see in the recipe card at the bottom of this post that I use 2 ounces of salt and ½ ounce of sugar. When using salt in a brine, the weight of table salt, kosher salt or sea salt, can vary greatly. This is why I use ounces, instead of tablespoons when making a brine. A basic kitchen scale is less than $20 and something I use every week in the kitchen. If you don’t want to purchase a scale, you can use 4 tablespoons kosher salt and 1 tablespoon granulated sugar for this recipe.
More recipes for the smoker
I’ve been cooking meats on a smoker since I could walk. Growing up in Oklahoma, I was always eager to help my Dad and Grandpa outside on the smoker. Try these tested and perfected smoker recipes, with some new creations and recipes passed down from my families archives!
And don’t miss my other smoked pork recipes for smoked pork chops and smoked pork butt!
Smoked Pork Tenderloin
Ingredients
- 16 ounces water
- 2 ounces kosher salt
- ½ ounce granulated sugar
- 2 pounds pork tenderloin
- 2 tablespoons bbq seasoning, click link for recipe
- 4 tablespoons pepper jelly, or bbq sauce
Instructions
Brine
- In a medium pot on the stove, bring 16 ounces of water to a boil.
- Once the water is boiling, add the kosher salt and sugar.
- Stir for 2-3 minutes, or until the sugar and salt are dissolved into the water.
- Set aside and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the pork tenderloin.
- Once the brine water is at room temperature, or below, pour it over the pork tenderloin in a large bowl or zipper bag.
- Add additional cold water, if needed, to cover the pork tenderloin.
- Place in the refrigerator for 8-10 hours, or overnight.
Smoke
- Preheat a smoker to 225 degrees F. Fill the smoker with applewood pellets, or another mild-to-medium flavored wood.
- Remove the pork tenderloins from the brine and pat dry with paper towels.
- Rub bbq seasoning on all sides of the pork tenderloins, until they’re completely covered.
- Place the pork tenderloins in the preheated smoker.
- Smoke until the internal temperature of the pork tenderloin reaches 138°F. You can expect around 2 hours, but remember to always smoke to temperature, not time!
- Brush the jelly or bbq sauce on top of the pork tenderloin on the smoker. Leave the pork tenderloins on the smoker until they reach 140°F.
- Remove the pork tenderloins from the smoker and place them on a cutting board. Loosely tent with foil, and rest for 10-15 minutes before serving. During this time, the pork tenderloins internal temperature will rise 5-10 degrees.
- Slice into ¼ inch slices using an electric knife, or sharp butchers knife.
Notes
- Optional: spritz the pork with apple juice every 30 minutes while it’s on the smoker. This keeps the pork nice and juicy, but it’s optional. If you don’t want to open the smoker while the pork is cooking, you can skip this step.
- Cook to temperature, not time! The cooking time for smoked pork tenderloins will vary based on a number of things. For this reason, I always recommend using temperature, not time, to determine when to remove the pork from the smoker. That being said, you can expect between 2.5-3 hours for a standard pork tenderloin that’s between 1- 1.5 pounds. I recommend using an instant-read meat thermometer to begin checking the pork tenderloin after 2 hours. Then check it every 15-20 minutes after that, depending on where the temperature is at when you check it the first time.
- You always want to trim any silver skin from the pork tenderloin before starting this recipe. Use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the tenderloin and discard it.
- If you don’t have a kitchen scale to measure the weight of the salt and sugar in ounces, you can use 4 tablespoons kosher salt and 1 tablespoon granulated sugar for this recipe.
- You can skip the brining step if you’re short on time. The flavorful rub and low, slow smoke will still create flavorful, tender meat, even without the overnight brine.
- Do not brine the pork for more than 16 hours. The pork tenderloins will become overly salty and it can ruin the texture of the pork.
- Leftover smoked pork tenderloin will stay good in the refrigerator for up to 5 days. I like to thinly slice the pork and make sandwiches or wraps. I also love to dice the pork and use it on salads or in egg scrambles. The pork is delicious diced up and repurposed in several different ways, either served cold or reheated.
Nutrition Facts
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