Smoked Pork Tenderloin

Tenderloin is one of the tenderest parts of pork and is a key ingredient in many recipes. A preferred way of preparing pork tenderloin is smoking. Here, you put it in a smoker and let it absorb the smoky essence from your selected woods.

Smoking comes in handy if you want to preserve this pork cut. It is an excellent way of preparing tenderloin, more so if you love a diverse flavor. As a fan of pork tenderloin, it is an asset if you knew how to smoke it.

We are at your disposal to show you how to pull this meat preparation method for the best results.

The Preparation Stage

In any meat cooking engagement, you have to pay much attention to the preparation stage. It involves the acquisition of the meat cut and making it ready for the grill. Pork tenderloin is readily available in most butcheries.

At your butchery, ensure you get the best cut. Inspect it, focusing on color, smell, and texture for a fresh supply. Your butcher can do away with the fat and silver layer, or you do it on your own at home.

If you decide to handle the task, you need a fillet knife. Imarku 6-inch boning knife is a reliable utensil, which can help get rid of a pork cut’s fat layer. The knife is comfortable on your hand and provides a precise cut. You may use it for butterflying the pork tenderloin to make it slimmer.
After removing the fat layer, the cut is ready for the next stage, marinating.

Marinating Pork Tenderloin


Marinating pork tenderloin before smoking is optional. However, if you want an excellent savor, you should not skip it. In this step, you let your creativity come to play with the ingredients.

Depending on the outcome you want, you can utilize a variety of substances. Salt, pepper, paprika, brown sugar, vinegar, olive oil, and salt are typical components. Brown sugar both provides sweetness and aids in the caramelization of the pork chop.

Dip the tenderloin after combining the ingredients in a dish. Allow it to marinade for at least six hours, but up to 24 hours is preferable. Pork is tenderized by marinating it in addition to improving its flavor.

You may opt for a premade marinade, like the Butcher BBQ original pork marinade. You can immerse the tenderloin in the marinade or inject it. This marinade will help maintain the meat’s juiciness and give it a strong flavor. If you want to inject the marinade, mix it with water or vegetable broth for an excellent smack.

Applying Pork Rub

After marinating it, you can rub the meat with pork rub to get the desired tang. Make sure the pork cut is dry from the marinade juices before rubbing it. Traeger Grills pork and poultry rub will give you excellent results. It contains cane sugar, paprika, dehydrated apple, onion, and honey extract. It will save you from the hassles of making your rub.

Try the homemade rub instead if you want to exercise your imagination. Kosher salt, brown sugar, black pepper, and paprika are among the ingredients. If you enjoy spicy meals, add extra spices.

When used as a binder in a wet rub, mayonnaise and olive oil are great complements. The tenderloin’s rub won’t slide off thanks to binders.

Before you put the pork on the smoker, you may let the rub sit on it for 20 to 30 minutes.

Setting up the Smoker

As the tenderloin rests, set up the smoker. Here is where you preheat it and introduce the wood chips or pellets and water. Wood chips are critical as they boost the pork’s flavor. Let us have an in-depth look at the wood chips to have.

Your Choice of Wood Chips or Pellets

What is the best wood for smoking pork tenderloin? This is a question many smoked meat enthusiasts have when they take on the smoking duty. For pork, you need a sweet taste, which you can achieve by using applewood, cherry, pecan, or sugar maple.

Wood chips or pellets? Pellets are the best option as they burn slowly and produce ample smoke to cook the hog part. Among the best wood pellets package to pick is the Bear Mountain BBQ apple wood pellets. The pellets are 100% hardwood and have no binders or artificial additives. The pellets will give the meat a sweet savor, which complements the rub and marinade.

Put the Tenderloin on the Smoker


When the smoker temperature reaches 225-250 degrees Fahrenheit, you can introduce the pork tenderloin. Lock the smoker for thorough smoke exposure. However, you should inspect the meat occasionally to check on its status as you turn it.

Basting the Tenderloin

The downside of smoking is that the pork can get dry. This is not something that you want as it will feel fibrous-like. A solution to prevent its drying is by basting.

Basting involves mopping the smoking tenderloin with sauce or juices. To make basting fluid, use some of the marinade, mixed with vinegar or cooking wine, after slightly boiling it. As you check on the tenderloin’s progress, dab it with the basting sauce using a barbeque brush.

Basting with the right sauce will make the meat tender and enhance its taste.

How Long Should You Smoke Pork Tenderloin?

The average smoking time for pork tenderloin is around two hours. The temperature should reach a peak of 165 degrees Fahrenheit. If you love your dish slightly rare, the temperature limit is around 145 degrees Fahrenheit.

Use a temperature to guide you to know if the hog meat is ready for the table. A meat thermometer comes in handy in such a situation.

Closing Thought

Pork tenderloin that has been smoked is a wonderful meal that can be used in several other dishes. The procedures to smoke this hog chop are highlighted. Don’t forget to massage the meat and marinate it for the finest results. These actions are necessary to obtain a hot smack.

When ready, you can use the smoked tenderloin in sandwiches, salads, or as part of the main meal. Always have the right woods when smoking to enhance the smoked tenderloin savor.

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