Are you searching for a flavorful, easy-to-follow Smoked Pork Tenderloin recipe that delivers juicy, smoky results? This version features a simple dry rub and straightforward smoking instructions that work whether you’re a seasoned pitmaster or trying a smoker for the first time. The tenderloin cooks quickly, stays lean, and takes on smoke and seasonings beautifully—perfect for a main course, sandwiches, or diced over salads.
Traeger Smoked Pork Tenderloin
Pork tenderloin is one of the most versatile cuts to smoke. It cooks quickly, remains lean, and absorbs flavors from a dry rub and smoke very well. Use this smoked tenderloin sliced as the centerpiece of a plated dinner, tucked into a sandwich, or chopped over a fresh salad. You can keep the seasoning simple with a dry rub, marinate it ahead of time, or finish with a glaze or sauce—this method focuses on getting the tender, smoky base right.
The key to success is avoiding overcooking. Pork tenderloin is lean and should be removed from the heat at 140–145°F and allowed to rest so it stays juicy. A reliable thermometer—preferably a wireless or instant-read model—helps you hit that target every time.
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Recipe Shopping List
Here’s what you’ll need to make this smoked pork tenderloin. Quantities and full directions appear in the recipe card below.
- Pork tenderloin (one average-sized tenderloin)
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
For another approach, try a grilled pork tenderloin variation
How To Make This Recipe
Below is an overview of the steps so you can see the process at a glance. Detailed ingredient amounts and timing are included in the recipe card further down.
- Preheat – Bring your pellet grill or smoker to 225°F for low-and-slow smoke flavor.
- Mix – Combine the salt, pepper, paprika, garlic powder, and onion powder into a uniform dry rub.
- Rub – Pat the tenderloin dry and massage the rub evenly over all sides.
- Smoke – Place the tenderloin on the smoker and cook until the internal temperature reaches about 140°F.
- Rest – Remove from the smoker, tent with foil, and let rest 5–10 minutes before slicing to allow juices to redistribute.
Try a spicier barbecue version for a different flavor profile
Recipe FAQ
Woods like hickory, maple, and pecan are traditional pairings for pork, adding pleasant sweet or nutty smoke notes. That said, the difference is subtle—use the pellets you have on hand. Top off your hopper and smoke with whatever flavor sounds best to you.
Store leftovers in the refrigerator in an airtight container for up to 3–4 days. To reheat, warm slices gently in a skillet with a bit of butter or in short intervals in the microwave to avoid drying the meat.
Yes, but pork loin is thicker and will take longer to reach the same internal temperature. Consider smoking the loin for longer, and finish it wrapped with butter or a little liquid to help retain moisture while it completes cooking.
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Serve This With
- Smoked baked potatoes
- Cream cheese pasta with smoked flavor
- Grilled asparagus
- Mushroom risotto
- Fresh Greek salad
More Recipes With Pork
- Grilled marinated pork chops
- Pork chop marinades
- Stuffed pork chops
- Smoked pork loin
- Smoked Chinese BBQ pork
- Pork belly burnt ends
- Pork tenderloin with mustard sauce
- Smoked stuffed pork tenderloin
- Blackened pork chops
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Smoked Pork Tenderloin
This tender, juicy smoked pork tenderloin is ideal for an easy weeknight dinner or an elegant meal for guests. It’s quick to prep and rewards patience at the smoker with great flavor and texture.
5 minutes
1 hour 30 minutes
1 hour 35 minutes
Ingredients
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 pork tenderloin (about 1 to 1.5 pounds)
Instructions
- Preheat your pellet grill or smoker to 225°F and allow it to stabilize.
- Combine the salt, pepper, paprika, onion powder, and garlic powder in a small bowl to make the dry rub.
- Trim any silver skin from the tenderloin and pat it dry. Rub the seasoning evenly over the entire surface of the meat.
- Place the tenderloin on the smoker grate and close the lid. Smoke until the internal temperature reaches 140°F when measured in the thickest part—this typically takes around 60–90 minutes depending on size and smoker consistency.
- Remove the tenderloin, tent loosely with foil, and let it rest 5–10 minutes. Resting brings the temperature up slightly and keeps the juices inside.
- Slice against the grain and serve hot. Leftovers keep well refrigerated for several days and reheat gently to retain moisture.
Nutrition Information (per serving)
Yield: 3 servings • Serving Size: 1
Calories: approximately 47 • Total Fat: 1 g • Protein: 8 g • Sodium: ~722 mg
Nutrition numbers are estimates and will vary by ingredient brands and portion sizes.
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