Smoked pork tenderloin lives up to its name: tender, lean, and easy to cook. It's one of my favorite cuts for both weeknight dinners and special occasions. I start with a quick sear to lock in flavor and create a beautiful crust before smoking it low and slow on my pellet grill. No binder, no rub, just simple seasoning, gentle smoke, and a glossy homemade BBQ glaze to finish. The result is juicy, flavorful pork with a subtle smoky depth making it perfect for summer gatherings.
I've made this smoked pork tenderloin many Saturday evenings for friends, served with my corn souffle. The quick sear at the start had gives it a mahogany crust, the low-and-slow smoke keeps the center perfectly tender and pink, and the light barbecue glaze added just enough shine. Serve extra bbq sauce on the side.
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Why You'll Love Smoked Pork Tenderloin
- Tender, juicy & flavorful - Low-and-slow smoking keeps the meat moist, while a quick sear adds rich color, a savory crust, and great flavor.
- Easy to cook - Minimal prep: season, sear, smoke, glaze, and slice.
- Pellet grill-friendly - Works beautifully on a pellet grill, but adaptable to any smoker, or a gas grill with a smoke tube.
- Simple seasoning, bold results - Just salt, pepper, and my homemade BBQ glaze make the flavor shine.
All summer I've been serving my smoked pork tenderloin wtih this quinoa corn salad. Make it ahead, cool, and refreshing!
Ingredients You'll Need
- Pork tenderloin - I usually buy ones that are about 1 to 1¼ pounds each, but you may find them larger depending on the store.
- Glaze - Optional, but highly recommended. I use my homemade BBQ sauce, though you can use your favorite store-bought or homemade version.
- Oil - A clean, neutral oil meant for high heat. I use this oil (no affiliate).
Please see the recipe card for measurements, salt, and black pepper. For this recipe, you don't need a rub.
Substitutions and Variations
- Glaze options - I usually finish with my homemade BBQ sauce, but you can swap in my homemade hoisin sauce for a sweet-savory, Asian-inspired twist. You could also try a maple-mustard glaze for a touch of fall flavor.
- Pellet grill alternatives - No pellet grill? This recipe works on any smoker, charcoal grill (with indirect heat and a smoker tube), or even in the oven at low heat for a similar result (but no smoke).
- Brining option - While I don't always brine, you can brine the pork for extra moisture and flavor if you prefer. See my pork brine recipe in the recipe card notes.
Chef's Tip - Why I Sear First
Searing first adds color, flavor, and a light crust - and it takes the guesswork out of cooking. With a reverse sear, it's harder to know exactly when to pull the tenderloin for searing, and the temperature can climb more than expected in the process. Plus, if you're using a dry rub, the high heat at the end can burn the spices.
How to Make Smoked Pork Tenderloin
Fire up your pellet grill or smoker. Use a gas grill with a smoke tube if you can eaisly control the temperature. Be sure grates are clean.
- Trim excess fat and the silver skin from the meat.
- Coat with a little oil then season well with sea salt and ground black pepper.
3. In a hot skillet that can hold both pieces, add 2 tablespoons of a high heat oil then sear until each side has a golden brown crust, 60-90 seconds.
- Do the sides too. If the pan gets dry add just a little more oil. After all sides are browned, transfer to the pre-heated pellet grill or grill.
7. Smoke the pork tenderloin at your preferred temperature (see chart below). Insert an internal meat thermometer or probe into the thickest part. Smoke to 140°F then remove from the grill and glaze with bbq sauce. You can also add a layer of the bbq sauce 10-15 minutes before it's done, then glaze again after pulling from the grill. Rest for 5 minutes and slice cross grain to serve.
Chef's Tip - Best Woods for Smoked Pork Tenderloin
Fruit woods are generally preferred for smoking pork because they add a mild, slightly sweet flavor that complements the meat without overpowering it. I like a blend of hardwood hickory, cherry, hard maple, and apple. It's a versatile mix with depth from the hickory, sweetness from the fruit woods, and balance from the maple. Always choose high-quality pellets or chunks with no fillers for the cleanest, purest smoke.
Smoked Pork Tenderloin Time & Temperature Guide
Pork tenderloin is lean and cooks relatively fast. For the juiciest results, sear first, then smoke until a reliable digital thermometer reads 140-145°F in the thickest part. Rest 5-10 minutes before slicing. Time is only a guideline - thickness, starting meat temperature, wind, and your grill all play a role. I buy small 1.0-1.25 lb tenderloins, so these times reflect that size:
| Smoker Temp | Approx. Time* | Notes |
|---|---|---|
| 225°F | 50–70 minutes | Best balance of smoke flavor and moisture |
| 235°F | 45–65 minutes | Slightly faster, still good smoke absorption |
| 250°F | 28–35 minutes | Fastest option, milder smoke flavor |
*Always cook by internal temp, not time.
Chef's tip: For juicy slices. Pull smoked pork tenderloin at 140-142°F and let carryover cooking bring it to 145°F during the rest. Need to speed it up? Bump the temperature by 10-15°F and keep the lid closed; follow the thermometer, not the clock.
How to Enjoy Smoked Pork Tenderloin
- Sliced hot for dinner - Serve straight from the smoker with classic BBQ sides like quinoa corn salad, broccoli salad, or whipped sweet potatoes.
- As tacos - Thinly slice and tuck into warm tortillas with thinly sliced cabbage, your favorite grated cheese, and a drizzle of homemade BBQ glaze or buffalo ranch.
- On sandwiches - Layer slices on crusty bread with your favorite cheese, pickled onions, and a smear of that Buffalo Ranch.
- For meal prep - Store leftovers in airtight containers for quick lunches-great paired with sweet potatoes or simple salads.
Recipe FAQs
Fruit woods like apple, cherry, or peach are ideal for smoked pork tenderloin. They add a mild, sweet smoke flavor that complements the meat without overpowering it. For a bolder profile, mix fruit wood with a touch of hickory. My go-to is a blend of apple, cherry, maple, and hickory pellets.
Brining is optional for pork tenderloin, but it can help lock in moisture and add flavor - especially if you're cooking ahead or reheating leftovers. This pork tenderloin smoker recipe works beautifully without brining, but you can find my simple brine recipe in the recipe card notes if you'd like to try it.
For a 1-1.25 lb pork tenderloin, smoking at 225°F takes about 50-70 minutes. At 250°F, it's closer to 28-35 minutes. Always cook to an internal temperature of 140-145°F in the thickest part, not just by time - see my Time & Temperature Guide above for full details.
Yes. This pork tenderloin smoker method works on a charcoal grill using indirect heat and wood chunks, or on a gas grill with a smoker box or smoke tube accessory. The key is maintaining a steady low temperature and adding wood smoke for flavor, whether you're using a pellet grill, stick-burner, or kamado-style cooker.
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📖 Recipe
Smoked Pork Tenderloin
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
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kent cameron says
This was so easy, pork came out perfect. Love the bbq glaze at the end and used it as a dipping sauce too.Thanks.