Smoked Pork Tenderloin

BBQ glazed smoked pork tenderloin sliced on a gray platter for serving.

Print Recipe

5 from 1 vote

Prep Time10

Smoking time1

Total Time1 10

Course: Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 244kcal

Author: Sally Cameron

Equipment

12" fry pan or larger skillet to handle the length of the pork tenderloins

Ingredients

2 pounds pork tenderloins buy 2 1-pound pieces
½ teaspoon sea salt or as needed
½ teaspoon ground black pepper or as needed
¼ cup BBQ sauce to glaze plus extra for serving if desired
2-3 tablespoons oil for searing see note below

Instructions

Prep the pork and grill

Pre-heat the grill to the temperature you are choosing: from 225°F - 250°F. See notes below. Be sure the grates are clean and oiled.
Trim any excess and fat and silverskin from the tenderloins. Season on all sides with salt and pepper. Pre-heat a large fry pan or skill over medium to medium-high heat. Add 2 tablespoons of oil and sear the pork tenderloins on all sides until browned. Watch heat and adjust as needed.

Grill the pork

Place the pork tenderloins on the grill grates and insert a wireless thermometer or probe. Cook until the pork reaches 140°F- 142°F. Remove from grill and glaze with the bbq sauce. Allow the pork to rest for 5 minutes, then slice crosswise and serve. Serve extra sauce on the side if desired.

Notes

Oil note: For high heat searing and other cooking needs, I use a clean, neutral, healthy oil called Zero Acre Farm. Order it online, it's terrific.

Basic Small-Batch Pork Tenderloin Brine (Optional)

Add together 2 quarts cold water, ½ cup kosher salt, ¼ cup brown sugar (or golden monk fruit), plus optional aromatics: 2 smashed garlic cloves, 1 teaspoon peppercorns, 2 herb sprigs like thyme or rosemary, and a bay leaf. Stir until totally dissolved.

Place pork tenderloins in a zip-top bag or shallow casserole. Pour brine over so they are completely submerged. Refrigerate 1–2 hours. Remove, pat dry, and proceed with recipe.

Cooking temps and times

Pork tenderloin is lean and cooks relatively fast. Use a reliable digital thermometer and aim for 140–145°F in the thickest part, then rest 5–10 minutes. Time is only a guideline—thickness, starting meat temp, wind, and your grill all affect it. I buy small 1.0–1.25 lb tenderloins, so these ranges reflect that size. Rest for 5 minutes before slicing.

225°F: ~50–70 minutes

235°F: ~45–65 minutes

250°F: ~28–40 minutes

Nutrition