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This Smoked Pork Tenderloin is so tender and juicy. It’s simple to make in the smoker, making it perfect for weeknight dinners or special gatherings. The sweet tangy glaze brushed on during the final stretch gives the meat a glossy finish and just the right balance of flavor.
“Smoked tenderloin shows that low heat can turn a simple cut into pure, melt-in-your-mouth perfection.”
-Becky
Serve this tenderloin sliced alongside classic BBQ sides like baked beans, coleslaw, or cornbread for a comforting, crowd pleasing meal. Whether you’re hosting a summer cookout or a cozy family dinner, this smoked pork tenderloin is sure to be the star of the table.
If you love easy recipes, you might also enjoy creamy Smoked Mac and Cheese, crispy Smoked Jalapeño Poppers, or these simple Slow Cooker BBQ Ribs. These Homemade Rolls and Ambrosia Salad make this a complete meal!
Table of Contents
Ingredients You Will Need
- Pork Tenderloin- 2 pieces 2-3 pounds
- brown sugar: Adds sweetness and helps caramelize the bark.
- garlic powder: Savory depth.
- onion powder: Subtle sweetness.
- paprika: Smoky flavor and color.
- dried rosemary: Earthy, aromatic note.
Glaze Ingredients:
- honey: Adds a crisping sweetness.
- apple cider vinegar: Tangy balance for the honey.
A full list of ingredients is included in the recipe card below.
Variations
- Apple juice spritz: Lightly spritz with apple juice every 20–30 minutes to add moisture and boost sweet apple flavor.
- Bolder smoke: Use hickory or a mix of hickory and apple wood for a stronger smoke profile.
- Heat kick: Add ¼ teaspoon cayenne pepper to the rub for gentle spice that works well with the sweet glaze.
- Serving with sauce: Pair smoked tenderloin with your favorite BBQ sauce or a tangy dipping sauce on the side to add an extra layer of flavor without overpowering the smoky flavor.
How to Cook Smoked Pork Tenderloin
- Pat the pork tenderloin dry with paper towels and coat it lightly with olive oil so the rub sticks.
- Mix all the rub ingredients together in a small bowl. Sprinkle evenly over all sides of the tenderloin, pressing it in gently. Let the seasoned meat rest at room temperature for about 20–30 minutes before smoking.
- Set your smoker to 225–250 degrees F (107–121 degrees C) and add a mild wood such as apple, cherry, or pecan for a sweet, subtle smoke. Place the tenderloin directly on the smoker grates. Smoke the tenderloin until it reaches an internal temperature 140–145 degrees F.
- While the pork is smoking, combine the honey and apple cider vinegar in a small saucepan over medium-low heat. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened. Keep warm.
- Remove from the smoker and place on a aluminum foil-lined baking sheet. Brush generously with warm glaze. Broil for 1–2 minutes until the glaze bubbles and caramelizes, watching closely to prevent burning.
- Let the tenderloin rest for 5–10 minutes before slicing. Serve with extra glaze if desired.
Expert Tips
- Remove silver skin: Taking off the tough membrane ensures the tenderloin cooks evenly and stays tender.
- Cook to temperature: Tenderloin is lean and cooks quickly, so use a meat thermometer to confirm internal temp to avoid overcooking. (Overcooking will make the meat dry!)
- Slice against the grain: This makes each bite extra tender.
Smoked Pork Tenderloin FAQs
Yes. Smoke as directed, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently, brushing with extra glaze before serving.
Apple wood pellets are my go-to for its sweet, mild flavor, but a mix of apple and cherry is also delicious. If you want a bolder smoke, use hickory in moderation.
Avoid overcooking by removing it from the smoker at 140–145 degrees F and letting it rest before slicing. Spritzing with apple juice during the cook can also help lock in moisture.
More Easy Dinner Recipes
Holidays
Christmas Chicken
Smoker and BBQ Recipes
Smoked Mac and Cheese
Holidays
Roasted Turkey
Meals
Dorito Casserole
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Smoked Pork Tenderloin
Equipment
- Smoker (I use a pellet smoker)
- Baking Sheet
- small bowl
Ingredients
- 3-4 pounds pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
Glaze
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
- Pat the pork tenderloin dry with paper towels and coat it lightly with olive oil so the rub sticks. Remove any silver skin with a sharp knife for the most tender results.
- Mix all the rub ingredients together in a small bowl. Sprinkle evenly over all sides of the tenderloin, pressing it in gently. Let the seasoned meat rest at room temperature for about 20–30 minutes before smoking.
- Set your smoker to 225–250 degrees F (107–121 degrees C) and add a mild wood such as apple, cherry, or pecan for a sweet, subtle smoke.
- Place the tenderloin directly on the smoker grates. Smoke the tenderloin until it reaches an internal temperature 140–145 degrees F.
- While the pork is smoking, combine the honey and apple cider vinegar in a small saucepan over medium-low heat. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened. Keep warm.
- Remove from the smoker and place on a aluminum foil-lined baking sheet. Brush generously with warm glaze. Broil for 1–2 minutes until the glaze bubbles and caramelizes, watching closely to prevent burning.
- Let the tenderloin rest for 5–10 minutes before slicing. Serve with extra glaze if desired.
Notes
- Remove silver skin: Taking off the tough membrane ensures the tenderloin cooks evenly and stays tender.
- Cook to temperature: Tenderloin is lean and cooks quickly, so use a meat thermometer to confirm internal temp to avoid overcooking. (Overcooking will make the meat dry!)
- Slice against the grain: This makes each bite extra tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This tenderloin is so juicy! Probably the best tenderloin I’ve ever had!