Smoked Pork Tenderloin (Amazing on Pellet Grill)
Smoked pork tenderloin is versatile, incredibly flavorful, and worthy of taking center stage.
When smoked on a Traeger, or other pellet grill, pork tenderloin transforms into a smoky, juicy masterpiece the whole family will enjoy.
The exterior develops a beautiful smokey crust, while the inside remains tender, succulent, and bursting with flavor.
Whether for a casual barbecue or an elegant dinner, smoked pork tenderloin is definitely something you need in your BBQ arsenal.
Key points of why this recipe is the BEST
- Simple, reliable, and provides an incredible taste
- Short prep time
- Simple seasoning is used to enhance the natural flavors of the tenderloin, without overpowering them
- This smoked method ensures that the pork is cooked to perfection without the risk of drying out
- It’s a foolproof method that guarantees a restaurant-quality result right in your own backyard
What is a pork tenderloin?
Pork tenderloin, also known as pork fillet, is a long, slender, inexpensive cut of meat that is highly prized for its tenderness.
Unlike other pork loins and other pork cuts, the tenderloin has little fat, making it a lean source of protein.
Pork tenderloins have a very delicate flavor and texture, making them a popular choice in various cuisines worldwide.
The versatility allows it to be cooked in several ways, including grilling, roasting, or smoking as our recipe suggests, each method adding a distinctive touch to its flavor.
Why smoke pork tenderloin?
I get compliments every time I serve pork tenderloins and I ALWAYS serve them smoked.
Smoking pork tenderloin enhances its natural flavors and adds a unique depth to its taste.
The slow and low-temperature cooking process of smoking allows for the tenderloin to take on a smoky, rich flavor that permeates throughout.
Not only does the smoke process tenderize the meat even more, but it also retains the juices, making the tenderloin succulent and melt-in-your-mouth delicious.
How to Smoke Pork Tenderloin
- Prepare Your Pellet Grill: Start by preheating your Traeger pellet smoker to 225 degrees Fahrenheit.
- Preparation: Trim off any excess fat or silver skin. Pay close attention to remove all silver skin since this stuff is nasty.
- Apply binder: Drizzle a little olive oil over the tenderloin and rub it all over. This lite coat of oil will serve as a binder, meaning it helps the rub stick.
- Apply the Dry Rub: Apply your chosen dry rub all over the meat, making sure to cover all sides. Rest for as little as 30 minutes to allow the rub to penetrate; 3 hours preferred.
- Place in the Smoker: Once your smoker has reached the ideal temperature, place your pork tenderloin on the grill grates.
- Monitor the Temperature: Use a digital meat thermometer to monitor the internal temperature of the pork. Remember, your goal is an internal temperature of 145 degrees Fahrenheit.
- Rest, Slice and Serve: Remove from smoker and let it rest for about 10-15 minutes to allow the juices to redistribute. Once rested, slice the tenderloin against the grain for the most tender bite.
- Enjoy your Smoked Pork Tenderloin: Now your perfectly smoked pork tenderloin is ready to serve and enjoy!
How long to smoke per pound?
The general cook time rule of thumb for smoking pork tenderloin is approximately 30 minutes per pound at a temperature of 225 degrees Fahrenheit.
However, cook time can vary based on the consistency of your grill’s temperature the desired level of doneness.
I strongly recommend using a meat thermometer to check for doneness. The internal temperature should reach at least 145 degrees Fahrenheit for a perfectly smoked pork tenderloin.
I personally use, and highly recommend, the Thermapen One by Thermoworks. I’ve been through multiple cheaper thermometers and had bad experiences. The Thermapen is 100% worth the money.
What type of pellets are best for smoking pork tenderloin?
The choice of pellet flavor can significantly influence the taste profile of your smoked pork tenderloin. Here are some top recommendations:
Applewood: This offers a mild, sweet, and fruity flavor that pairs well with pork.
Hickory: For a stronger, bacon-like flavor, hickory is an excellent choice.
Cherry: Cherry provides a sweet and fruity taste, adding a unique twist.
Mesquite: If you’re after a hearty, earthy flavor, choose mesquite.
Oak: This brings a medium, smoky flavor that’s not too overpowering.
Experiment with these options to see which one best suits your personal preferences.
Tips for Making Smoked Pork Tenderloin
- Don’t rush the smoking process.
- Marinate overnight: To pack more flavor, consider marinating the pork overnight. This will allow the marinade to soak into the pork.
- Use a meat thermometer: This is the most reliable way to check if your pork is cooked. Remember, the internal temperature should be at least 145 degrees Fahrenheit.
- Keep the smoker lid closed: If you’re looking you ain’t cooking!
- Rest before slicing: Rest at least 10 minutes before you slice. This allows the juices to redistribute throughout the pork, resulting in a tender and juicy pork tenderloin.
What’s the best way to store and reheat leftover smoked pork tenderloin?
Leftovers should be cooled completely before being placed in an airtight container or wrapped tightly in aluminum foil. They can then be stored in the refrigerator for up to four days.
When reheating, use either the oven or stove-top on low heat to retain moisture and avoid drying out the tenderloin.
What to Serve with Smoked Pork Tenderloin
Smoked pork tenderloin pairs well with a variety of side dishes. Here are some suggestions:
Roasted vegetables: Root vegetables like potatoes, carrots, and parsnips, are especially good when they’re roasted until crispy.
Mashed potatoes: A creamy and comforting side that pairs well with almost everything.
Coleslaw: A crunchy, tangy coleslaw can offer a refreshing contrast to the smoky, rich flavors of the pork.
Baked beans: Another traditional side, baked beans, add a hearty, savory element to the meal.
Grilled asparagus: This can add a touch of elegance to your smoked pork dinner.
Green salad: If you prefer something lighter, a green salad with a vinaigrette dressing can be a great option.
More great recipes using pork to love!
Check out this Traeger Pulled Pork Recipe
FAQ
How can I ensure my smoked pork tenderloin is fully cooked?
The internal temperature should reach at least 145 degrees Fahrenheit using a reliable meat thermometer. Always allow the meat to rest for a few minutes before slicing to maintain juiciness and tenderness. (Try for pork loin as well).
What are the benefits of using a traditional grill?
The high-heat environment of a traditional grill (whether gas or charcoal) allows for a delectable sear on the outside of the pork tenderloin, sealing in juices and creating a flavorful crust. Charcoal grills, in particular, impart a distinct smoke flavor.
What are the advantages of a pellet smoker?
Easy, electronic controls and great flavor make pellet smokers my grill/smoker of choice for most smoky goodness. Traeger pork tenderloin is no exception.
Will my pork tenderloins have a smoky flavor if I use a pellet smoker?
While pellet smokers infuse a deep, wood-fired flavor, they may not give as robust a smoky flavor as a traditional charcoal grill.
Both methods, however, will yield a deliciously smoked pork tenderloin.
Will this recipe work for pork loin as well?
Absolutely! This recipe works for both pork loin and pork tenderloin. However, keep in mind that pork loin is a larger cut of meat than pork tenderloin, so it will require a longer cooking time.
What if I used my gas grill and not a smoker?
If you choose to use a gas grill instead of a smoker, you can still achieve a delicious result.
Grilling generally imparts a more pronounced sear and can cook the meat faster due to higher temperatures. However, it may not infuse the deep, smoke flavor associated with smoking.
What if I want to make my own seasoning for this pork tenderloin recipe?
I honestly like using simple BBQ rubs from my local grocery store. However, if you insist on making your own rub, I’d recommend a simple blend of garlic powder, onion powder, chili powder, and a little black pepper. Heavy on the garlic powder. Add a little brown sugar for a sweet kick.
Why rest at least 10 minutes before slicing?
A rest tie of 10 minutes allows the juices to redistribute throughout the pork, resulting in a tender and juicy pork tenderloin.
