This smoked pork tenderloin is juicy, tender, and full of smoky flavor. It’s simple to make on a pellet grill: season with a straightforward rub and let the smoker do the work.
This tenderloin works for a weeknight dinner or for serving guests. You can prepare it on any smoker type — pellet grills, Traeger, Big Green Egg, charcoal, or electric smokers all deliver great results.
Why You’ll Love This Recipe
- Easy to make with simple, readily available ingredients.
- Pork tenderloin is an exceptionally tender, quick-cooking cut.
- The low-and-slow smoke method keeps the meat juicy and flavorful.
“Excellent recipe. Followed directions and cooked on my Pit Boss Classic grill. I’m going to try stuffed peppers next.”
– Worth Hall
Ingredient Notes & Substitutions
All ingredients are easy to find at a typical grocery store.
- Pork tenderloin: Two tenderloins around 1 pound each work well. Trim the silver skin with a sharp knife. Do not substitute pork loin — it’s a denser cut that takes much longer to cook.
- Olive oil: A light coating helps the rub adhere and promotes even browning.
- Dry spice rub: Use your favorite pork or BBQ rub. A homemade pork-and-chicken rub or a dedicated pork smoking rub both pair nicely.
See the printable recipe card below for exact measurements and a full ingredient list.
How To Make Smoked Pork Tenderloin On Pellet Grill
Quick Overview
- Trim the tenderloin and lightly coat with olive oil.
- Apply the dry rub evenly.
- Smoke at low temperature until the center reaches 145°F.
- Rest, slice, and serve.
Step-by-Step Instructions
Step 1: Preheat your smoker to 225°F. Rinse the tenderloins with cold water and pat dry. Trim any silver skin or excess fat. Brush the pork with olive oil to coat all sides.
Step 2: Season the tenderloins generously and evenly with the dry spice rub, covering all surfaces.
Step 3: Place the tenderloins directly on the preheated grill grates. Smoke until the thickest part reaches 145°F — typically about 1 hour 30 minutes to 2 hours at 225°F. Flip once halfway through. If you like, brush on barbecue sauce during the last 10–15 minutes of cooking.
Step 4: Remove the tenderloins when they reach 145°F and allow them to rest 5 minutes. Slice into medallions and serve with your favorite sides.
Pro tip: For electric smokers, soaking apple wood chips in apple juice adds a subtle sweet fruit flavor.
Variations
- Spicy: Add cayenne or red pepper flakes to the rub.
- Sweet: Increase brown sugar in the rub for a sweeter glaze.
- Less sweet: Reduce brown sugar for a more savory profile.
- Saucy: Brush with BBQ sauce in the final 10–15 minutes for a sticky finish.
Expert Tips
- Bring tenderloins to room temperature for about 30 minutes before smoking for more even cooking.
- Use a meat thermometer and cook to temperature, not time — grills and conditions vary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- USDA guidance: cook pork roasts to a minimum internal temperature of 145°F before removing from heat.
Recipe FAQs
Maple, apple, hickory, and cherry are great choices. Blended pellet packs combining fruity and hardwood flavors also work well.
At 225°F, expect about 1 hour 30 minutes to 2 hours, depending on the tenderloin size and grill conditions.
A 2-pound total of tenderloin serves roughly 2–4 people; scale up as needed. When in doubt, prepare a bit extra.
Pork tenderloin is a lean, very tender cut from the animal’s back. It cooks quickly and has a mild flavor, making it ideal for weeknight meals and special dinners alike.
Side dishes
Easy Smoked Corn on the Cob in Foil-
Convection Oven-Roasted Potatoes
-
Smoked Baked Beans with Bacon
-
Creamy Coleslaw
More Easy Smoked Pork Recipes
-
Pellet Grill Smoked Pork Loin Roast
-
Smoked Bacon-Wrapped Pork Tenderloin
-
Traeger Pork Tenderloin on Pellet Grill
-
Smoked Pork Chops on Pit Boss Pellet Grill
Related Smoker Recipes
- Smoked Pork Butt
- Smoked Apple Pork Chops with Apple Glaze
- Smoked Pork Belly Burnt Ends
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Printable Recipe
Best Smoked Pork Tenderloin on Pellet Grill
Equipment
- Meat thermometer
Ingredients
- Two 1-pound whole pork tenderloins
- 2 tablespoons olive oil
- 3 tablespoons dry spice rub (see rub below)
Dry Spice Rub
- 1/4 cup brown sugar
- 2 tablespoons roasted garlic & peppers seasoning (or your preferred seasoning)
- 2 tablespoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your pellet grill to 225°F.
- Rinse the pork tenderloins with cold water and pat dry with paper towels.
- Brush olive oil onto the tenderloins, coating all sides. Sprinkle the dry rub evenly over each tenderloin.
- Place tenderloins directly on the preheated grill grates. Smoke until the thickest part reaches 145°F, about 1 hour 30 minutes (times vary).
- If desired, brush on BBQ sauce 10–15 minutes before they finish cooking.
- Remove when the internal temperature is 145°F. Let rest 5 minutes, then slice and serve.
Notes
Homemade pork and chicken rubs work great with this recipe. Store any leftover rub in an airtight container.
- Let the tenderloin sit at room temperature for 30 minutes before smoking.
- Use an accurate thermometer — cook to temperature, not time.
- Refrigerate leftovers in an airtight container up to 3 days or freeze up to 2 months.
Nutrition
| Protein: 23.9 g
| Fat: 9.6 g
| Carbs: 1.6 g
Nutrition information is an estimate and not guaranteed to be exact.