Ever dreamt of creating unbelievably tender, flavor-packed smoked pork that makes your taste buds sing, without all the fuss? Well, pinch yourself, because your dream just became a delicious reality! Get ready to impress yourself and everyone at your table with this game-changing recipe for Easy Smoked Pork Tenderloin. Forget dry, bland pork – we’re talking about a juicy, smoky masterpiece that practically melts in your mouth, all thanks to the magic of your smoker and a few simple steps. Even if you’re a smoking newbie, this recipe is designed to make you feel like a pitmaster pro. Let’s fire up that smoker and dive into some seriously good eats!

Why You’ll Love This Easy Smoked Pork Tenderloin Recipe

This isn’t just another recipe; it’s your new favorite way to cook pork! Here are four irresistible reasons why you’ll be adding this Easy Smoked Pork Tenderloin to your regular rotation:

Effortlessly Simple: True to its name, this recipe is incredibly straightforward. With minimal prep and hands-on time, you’ll be amazed at the gourmet results you can achieve with so little effort. It’s perfect for beginners!
Unforgettable Flavor & Tenderness: Smoking pork tenderloin at a low temperature infuses it with an incredible smoky depth while keeping it unbelievably moist and tender. Every bite is a burst of savory goodness that’s hard to beat.
Healthy & Wholesome: Pork tenderloin is a lean protein choice, and this recipe keeps it light with zero carbs and only 4g of fat per serving. It’s a fantastic option for a healthy, protein-rich meal that doesn’t compromise on flavor.
Versatile for Any Occasion: Whether you’re hosting a backyard BBQ, looking for a comforting weeknight dinner, or meal prepping for the week, this smoked tenderloin fits the bill. It’s elegant enough for guests but simple enough for everyday enjoyment.

Ingredients for Your Perfect Smoked Tenderloin

Gathering your ingredients for this Easy Smoked Pork Tenderloin couldn’t be simpler! You only need two stars for this show:

🍖 1 whole pork tenderloin (approximately 2.5 pounds)
🧂 Your favorite BBQ dry rub (store-bought or homemade – go wild with your preferred flavor profile!)

That’s it! Quality tenderloin and a great rub are all you need to create something truly spectacular.

Detailed Step-by-Step Directions

Let’s turn that raw tenderloin into a smoked masterpiece! Follow these simple steps for an Easy Smoked Pork Tenderloin that will have everyone asking for seconds:

Preheat Your Smoker for Flavor Town: Get your smoker fired up and ready for action! Set it to a steady 225°F (107°C). Choose your favorite wood chips or pellets – apple, cherry, pecan, or hickory all lend a fantastic smoky kiss to pork.
Prep Your Pork Like a Pro: Lay your pork tenderloin out and, using a sharp knife, carefully trim away any tough “silver skin” (it looks like a thin, silvery membrane) or excess fat. This step is crucial because silver skin won’t render down during cooking and can make your tenderloin chewy. Removing it ensures a super tender, melt-in-your-mouth result!
Season Generously for Magic: Now for the flavor bomb! Evenly and generously rub your chosen BBQ dry rub all over the pork tenderloin. Don’t be shy – this is where much of the amazing flavor comes from. Unlike some meats, there’s no need to marinate; the rub works its magic directly on the surface. Set your seasoned tenderloin aside while your smoker finishes heating up.
Smoke to Perfection: Once your smoker is at temperature, carefully place the seasoned tenderloin directly on the smoker grate. For perfect doneness, insert a heat-resistant meat thermometer into the thickest part of the tenderloin.
Cook Until Done: Let your smoker do its thing! Keep that lid closed as much as possible to maintain consistent temperature and smoke. The tenderloin will smoke until your thermometer reads an internal temperature of 145°F (63°C). This usually takes about 1 hour 30 minutes, but always cook to temperature, not just time.
Rest and Enjoy: The hardest part is waiting, but it’s essential! Once the tenderloin reaches 145°F, take it off the smoker and transfer it to a cutting board. Tent it loosely with foil and let it rest for about 10 minutes. This critical step allows the juices to redistribute throughout the meat, ensuring every slice is incredibly moist and flavorful.
Slice and Serve: After resting, slice your incredibly tender, flavorful smoked pork against the grain into medallions. Serve immediately and prepare for rave reviews!

Creative Ways to Present and Serve Your Smoked Tenderloin

Your beautiful Easy Smoked Pork Tenderloin is incredibly versatile! Here are some fantastic ways to present and serve it, making every meal an occasion:

Classic Medallions: The simplest and often best way! Slice into 1/2 to 3/4-inch thick medallions and serve as the main course with classic sides like creamy mashed potatoes, roasted asparagus, grilled corn on the cob, or a fresh green salad.
Smoked Pork Sandwiches: Thinly slice or even shred any leftovers. Pile them high on toasted buns with a dollop of your favorite BBQ sauce, coleslaw, or pickled onions for an epic sandwich experience.
Hearty Salads: Let the pork cool completely, then slice or dice it to add a protein punch to your lunch salad. It pairs wonderfully with crisp greens, fruits like apples or pears, nuts, and a light vinaigrette.
Tacos or Burrito Bowls: Cube the tenderloin and use it as a flavorful filling for soft tacos with salsa, avocado, and sour cream, or create vibrant burrito bowls with rice, beans, corn, and your favorite toppings.
Appetizer Skewers: Slice the tenderloin into bite-sized pieces and thread them onto skewers with cherry tomatoes, bell peppers, and red onion. Serve with a variety of dipping sauces like honey mustard or a spicy aioli.
Pasta Perfection: Dice the smoked pork and toss it with your favorite pasta, a light cream sauce, and some sautéed vegetables for a quick and satisfying meal.

Storing Your Smoked Pork Tenderloin

Got leftovers of your delicious Easy Smoked Pork Tenderloin? Lucky you! Here’s how to keep them fresh and tasty:

Refrigeration: Once cooled, slice the tenderloin and place it in an airtight container or a resealable bag. It will last beautifully in the refrigerator for 3-4 days.
Freezing: For longer storage, slice the tenderloin and wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To maintain tenderness, reheat gently. For best results, slice the pork and warm it in a covered pan on the stovetop over low heat with a splash of broth or water, or in a microwave-safe dish with a little liquid until just heated through. Avoid over-reheating, which can dry it out.

FAQs About Easy Smoked Pork Tenderloin

Got questions about mastering your Easy Smoked Pork Tenderloin? We’ve got answers!

Why choose pork tenderloin for smoking? It’s incredibly lean, cooks relatively quickly, and its mild flavor readily absorbs the wonderful smoky essence and your chosen rub. It’s also naturally very tender.
What are the best wood chips/pellets for pork tenderloin? Fruitwoods like apple and cherry impart a mild, sweet smoke that pairs beautifully with pork. Pecan offers a nutty, medium smoke, while hickory provides a stronger, more traditional BBQ flavor.
Do I need to sear the tenderloin after smoking? For this recipe, no! The goal is maximum tenderness and smoky flavor. Searing is optional if you desire a crispier crust, but it’s not necessary for a delicious result.
Can I make this if I don’t have a dedicated smoker? You can adapt it! Use a charcoal grill for indirect smoking (coals on one side, meat on the other with wood chips) or even your oven with a liquid smoke rub (though it won’t replicate true smoke flavor).
Can I use a different type of rub? Absolutely! Feel free to experiment with different BBQ rubs – sweet, spicy, savory, or herb-based. Customizing your rub is a great way to make this recipe uniquely yours.
What is “silver skin” and why is it important to remove? Silver skin is a tough, connective tissue membrane that doesn’t break down during cooking, leaving an unpleasant chewy texture. Removing it ensures every bite of your tenderloin is perfectly tender.
Why is resting the meat so important? Resting allows the muscle fibers to relax and reabsorb the juices that have been pushed to the center during cooking. Skipping this step means all those delicious juices will run out when you slice, resulting in drier pork.
What is the safe internal temperature for pork tenderloin? The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest. Our recipe hits this mark perfectly!
How can I prevent my smoked pork tenderloin from drying out? The key is not to overcook it! Always use a meat thermometer and pull the tenderloin promptly at 145°F. Also, don’t skip the resting step, as it locks in moisture.
Can I double this recipe for a larger gathering? Yes, you can! Just ensure your smoker has enough space for proper airflow around all the tenderloins. You might need to adjust the cooking time slightly, but always go by internal temperature rather than time alone.

Easy Smoked Pork Tenderloin

A simple recipe for wonderfully tender and flavorful smoked pork tenderloin, perfect for a low-carb and healthy protein-packed dinner.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1 30

Total Time 1 35

Cuisine BBQ

Servings 8

Calories 166 kcal

Equipment

Smoker
Sharp Knife
Heat-resistant Meat Thermometer

Ingredients

1 whole pork tenderloin approximately 2.5 pounds
BBQ dry rub your favorite (store-bought or homemade)

Instructions

Get your smoker ready! Preheat it to 225°F (107°C) using your preferred wood chips or pellets for a wonderful smoky flavor.
Prepare your pork: Carefully trim off any tough "silver skin" or extra fat from the tenderloin using a sharp knife. This step ensures a super tender result!
Season generously: Evenly rub your chosen BBQ dry rub all over the pork tenderloin. Don't worry about marinating; the rub works its magic on the surface. Set it aside while your smoker heats up.
Smoke to perfection: Place the seasoned tenderloin directly on the smoker grate. Insert a heat-resistant meat thermometer into the thickest part.
Cook until done: Let it smoke until the thermometer reads an internal temperature of 145°F (63°C).
Rest and enjoy: Once cooked, take the pork off the smoker and let it rest for about 10 minutes. This helps keep all those delicious juices locked in. Slice and serve your incredibly tender, flavorful smoked pork!

Notes

#SmokedPorkTenderloin #EasySmokerRecipe #LowCarbDinner #HealthyProtein

Nutrition Information (per serving):

Calories: 166
Total Carbs: 0g
Net Carbs: 0g
Fats: 4g
Protein: 29g

The Best Simple Easy Smoked Pork Tenderloin Recipe