Grill-Smoked Pork Tenderloin
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure .
Transform ordinary roasted pork tenderloin into smoky, juicy succulence loaded with a variety of flavor profiles. Smoking the tenderloin low and slow for about an hour, transforms this tender cut of meat into a scrumptious star dish or a melt in your mouth sandwich. Smoked pork tenderloin has turned into an instant family favorite, and it couldn’t be simpler!
Follow the steps below and let me know what you think.
Menu Suggestion: Make It a Meal
Smoked pork tenderloin is an excellent choice for dinner parties because it takes less time to cook than other cuts of meat. Smoking turns the tenderloin into a dish special enough for company, one that works hot as a main or cold on a sandwich or salad.
Table of Contents
A Few Things Worth Knowing
Essential Grocery List and Ingredient Notes
Here is a short list of ingredients that you need to make this recipe.
Substitutions:
Notes & Substitutions
Time Required:
Smoking on the grill at 220°F (105°C)
Special Tools to Use:
Recipe Steps at a Glance
This smoked pork tenderloin recipe can be broken down into the following steps:
Step-by-step: How to Make
Step 1: Preparing the tenderloin dry rub
The tenderloin is a very lean cut of meat with little or no fat attached. Usually, it has long silver skin or sinew that runs across the top; it’s a connective thin membrane that holds the meat intact. Remove it from the silver skin as much as you can, to expose more surface for the rub and smoke flavor to absorb.
Pat dry the meat with a towel.
Pic. 1 Pic. 2 Pic. 3
Combine all the dry rub ingredients and generously rub them all over the meat (Pic. 1).
Cut 3-4 “10-inch” butcher twine strings to tie the tenderloin. Tying the tenderloin will ensure that the meat is evenly shaped and holds its round shape.
First, tuck the tail end of the loin (the thinnest part) under so you achieve the same thickness (Pic. 2). Tie the first string to hold the overlapped pieces together. Tie in 3 other places, but not too tight. Trim the excess ends of the twine (Pic. 3).
Place on a wire rack and store in the refrigerator for at least 8 hours. Ideally for 24 hours.
Step 2: Preparing the wood and smoking pan
The wood needs to be soaked ahead of time. Place the wood chips in a strainer and submerge into a water bowl; the wood stays in one place and it’s easy to strain afterward.
I found that using a broiler pan for smoking is a good option, and most American oven ranges already have one on hand. It comes in two pieces: a slotted upper pan and a drip pan, both finished in enameled porcelain, which is exactly what makes it durable enough for direct high heat.
Pic. 4 Pic. 5
I am using the drip pan for wood chips and the upper pan will be the smoker basket for holding the pork tenderloin.
Line the broiler pan with aluminum foil for easy cleanup later (Pic. 4 & 5).
Step 3: Smoking the pork tenderloin
When ready to smoke, remove the pork tenderloin from the fridge to get to room temperature. Preheat the grill. Strain the wood chips and place them on the foil of the broiler pan and put it on the grill to jump-start the smoke.
Pic. 6- Pic. 7
Put the slotted sheet on top, and place the pork on top of the slot (Pic. 6 & 7).
Place the whole pan on the grill and adjust the grill temperature to 220°F (105°C). It will take 45 minutes to an hour to smoke and cook the meat.
Check the meat with the thermometer. The ideal temperature for pork is 145° F (63°C).
Let the pork tenderloin rest for 10 minutes before cutting.
Best Way to Serve Smoked Pork Tenderloin
One pork tenderloin roughly weighs 1 -2 pounds which would serve 2-4 people. The best option is to serve this as a main protein dish and vegetable sides.
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can you make pork ahead of time?
The dry rub can be applied ahead of time (1-day before.)
How long can you keep smoked pork?
You can smoke and store the pork tenderloin in the refrigerator for 5 days.
More Recipes for the Smoker & the Long Cook
A smoked pork tenderloin is a project that earns its time. The preparation is straightforward; the result is something you cannot replicate any other way. These are the recipes that belong in the same session.
Smoked Pork Tenderloin
Ingredients
- 1 lb pork tenderloin
- 2 teaspoons kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Prepare the pork loin by removing some of the silver skin.
- Combine all the dry seasoning and generously rub it into the meat. Tie the meat with twine to insure an even form; (tucking in the end pieces.) Have the meat cure for at least 8-hours.
- Pre-soak the wood chips for at least an hour.
- Prepare the broiler pan by lining it with the foil on the bottom of the pan to hold the wood chips.
- When ready to grill, preheat the grill, place the broiler pan directly on the grill grates and add the pre-soaked wood chips.
- Put the top slotted plate of the broiler pan on top, and place the pork over the slots.
- Adjust the grill temperature to 220°f (105°C) and cover and let it smoke for 45-minutes to an hour.
- After 45-minutes check the internal temperate of the pork. Pork is safe to eat after it hits an internal temperature of 145° F(62°C).
- Remove it from the grill and let it rest for 10 minutes before slicing it into thin pieces and serving.
Thank you so much! The flavors are perfect and I can’t wait to try this recipe!
My husband loves trying new recipes in his smoker, and this looks fabulous! Looking forward to making it out this weekend!
I applied the dry rub as you recommend 24 hrs in advance and the meat was perfect! Can’t wait to make it again!
This recipe was so easy to make and the meat turned out perfectly! It was tender and delicious!
This looks amazing. I love to use pork loin so can’t wait to try this at the weekend. My husband will love it.