Smoked Pork Tenderloin

By Todd Martin March 2, 2024 4 mins read 242 Views

Take your BBQ game up a notch with this easy recipe for smoked pork tenderloin. The combination of smoky, juicy pork, the delicious savory rub, and homemade BBQ sauce will have you coming back for more. This easy-to-follow recipe guide is perfect for novice backyard cooks. So fire up your grill or smoker, gather your ingredients, and let’s get cooking!

Pork tenderloin is a lean, flavorful cut of meat. Unfortunately, this cut is often overlooked for smoking and ends up cubed and made into kebabs or used in stews like pork verde. This pork tenderloin recipe is perfect for those new to grilling. In just 1 1/2 hours, you’ll have a perfectly smoked, mouthwatering protein fit for company or a weeknight dinner. Pair with your favorite side dishes for a complete taste experience!

Ingredients

2 pork tenderloins, 1 1/2 -2 pounds each
Olive oil or yellow mustard (binder)
Pitmaster BBQ Rub or your favorite bottled rub or seasoning blend
Dark brown sugar, packed (for a little sweetness!)
Espresso BBQ Sauce or your favorite bottled sauce
Apple juice, or apple cider vinegar plus 2 tablespoons water

How to make it

Prepare BBQ sauce and rub according to each recipe. Skip this step if using bottled varieties.
Trim away any excess fat or silver skin attached to the roast. Blot excess moisture with a paper towel.
Apply a thin coat of oil or mustard to each tenderloin.
Next, combine dry rub with 2 tablespoons of dark brown sugar. Season tenderloins on each side.

sliced-pork-tenderloin-on-wooden-cutting-board

Pork Tenderloin – Smoking

Preheat your grill or smoker to 250 degrees F. Use apple, cherry, pecan, or maple wood chips (or wood pellets) for this recipe.
Once your grill has fully heated, place tenderloins on the grill grates and insert temperature probe. Close the lid, and cook them for 1 1/2 hours.
Halfway through cooking, lightly mist the roasts with apple juice (or apple cider-water mixture) as needed to prevent surface drying.
Once the smoked pork tenderloins reach and internal temperature of 145 degrees F., remove them from the grill and place them onto a clean cutting board. Rest them for 5 minutes.
Slice the meat into 3/4″-1″ medallions, drizzle with a warm barbecue sauce, or serve it on the side. If preferred, you can brush the tenderloins with during on during the last 15 minutes of cooking time.
Store leftover smoked pork tenderloin in an airtight container in the refrigerator for 3-4 days. Freeze in vacuum-sealed bags for up to 8 weeks.

Smoked pork tenderloin Quick Tips

Use a reliable meat thermometer or temperature probe to pull the meat right at the right temp.
Let the pork rest before slicing to allow the juices time to redistribute.
Apply a binder to help the rub adhere to the tenderloin and create a flavorful crust.
Use fruitwood like apple, cherry, maple, or pecan.
Mist pork with apple juice to keep it moist.
Try different rubs and BBQ sauces to find the right flavor combination for you.
Use leftover smoked pork tenderloin to make delicious sandwiches or chop and add to tacos, enchiladas, or nachos.
Serve with Colcannon or Twice Baked Potato Casserole and green beans for a tasty treat.

More recipes to try!

Smoked Pork Tenderloin

Course Main Course

Cuisine American BBQ

Keyword pork tenderloin, smoked pork tenderloin

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 434kcal

Ingredients

2 pork tenderloins 1 1/2 -2 pounds each
1 tablespoon olive oil or yellow mustard binder
1/4 cup Pitmaster BBQ Rub or your favorite bottled rub for pork
2 tablespoons dark brown sugar packed
1 cup Espresso BBQ Sauce or your favorite bottled sauce
1/4 cup apple juice or apple cider vinegar, plus 2 tablespoons water

Instructions

Prepare BBQ sauce and rub according to each recipe. Skip this step if using bottled varieties.
Preheat your grill to 250 degrees F. Use apple, cherry, pecan, or maple wood (or wood pellets) for this recipe.
Apply a thin coat of oil or mustard to each tenderloin.
Next, combine rub with 2 tablespoons of dark brown sugar. Season tenderloins on each side.
Once your grill has fully heated, place tenderloin on the grates and insert temperature probe. Close the lid, and cook them for 1 1/2 hours.
Halfway through cooking, lightly mist the roasts with apple juice (or apple cider-water mixture) as needed to prevent surface drying.
Once the smoked pork tenderloins reach 145 degrees F., remove them from the grill and place them onto a clean cutting board. Rest them for 5 minutes.
Slice the meat into 3/4-1 inch medallions, drizzle with a warm BBQ sauce, or serve it on the side. If preferred, you can brush the tenderloins with during on during the last 15 minutes of cooking time.
Store leftover smoked pork tenderloin in an airtight container in the refrigerator for 3-4 days. Freeze in vacuum-sealed bags for up to 8 weeks.