How to Smoke Pork Tenderloin for Juicy, Tender Results

This smoked pork tenderloin recipe is easy to make and turns out juicy and full of flavor. Use a Traeger or any wood pellet grill to smoke the seasoned tenderloin, then brush with your favorite BBQ sauce near the end of cooking.

People often reserve the smoker for pork shoulder or pork butt, but pork tenderloin on a pellet grill is an excellent, quicker alternative that stays tender and flavorful.

This recipe is straightforward, mild in spice, and makes a great family meal. The pork is dry-brined to retain moisture, coated with a simple dry rub (no brown sugar), smoked until nearly done, then finished with BBQ sauce for a glossy, flavorful crust.

Any wood pellet grill or smoker works for this recipe. Choose a lighter or medium wood—apple, cherry, pecan, oak, or hickory are good picks—to complement the pork without overpowering it.

Ingredients

(Full ingredient amounts are listed in the recipe card below.)

• Pork tenderloin: a long, narrow cut distinct from the larger pork loin.
• Kosher salt: used for the dry brine to keep the meat juicy.
• Spices: smoked paprika, garlic powder, and onion powder form an easy rub.
• BBQ sauce: use your preferred store-bought or homemade sauce to finish the tenderloin near the end of cooking.

How to Make Smoked Pork Tenderloin

(See the recipe card below for exact measurements and complete instructions.)

1. Pat the tenderloin dry with paper towels.
2. Trim any excess fat and remove the silverskin with a sharp knife.
3. Sprinkle the pork evenly with kosher salt, place it on a plate or cutting board, and refrigerate uncovered for about 8 hours to dry brine.
4. Remove the tenderloin from the fridge about 30 minutes before grilling to take the chill off while you preheat the smoker to 250°F (about 121°C).
5. Mix smoked paprika, garlic powder, and onion powder; rub evenly over the tenderloin.
6. Place the tenderloin on the preheated grill. If you have a probe thermometer, insert it into the thickest part and target 130–135°F for initial doneness.
7. When the internal temperature reaches about 130–135°F, brush the outside with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 145°F.
8. Remove the tenderloin from the grill and let it rest 10–15 minutes before slicing into 1/4–1/2 inch medallions to serve.

What to Serve with Smoked Pork Tenderloin

Pair this tender, lightly smoked pork with fresh, simple sides. Ideas include:

• coleslaw
• grilled vegetables
• grilled fruit (peaches or pineapple)
• rice (white, brown, or cauliflower rice)
• a crisp green salad
• use sliced tenderloin over a summer salad for a lighter meal

Recipe Tips and Substitutions

• Adjust the seasoning: If you don’t have smoked paprika, regular paprika works fine. For heat, add up to 1/4 teaspoon cayenne or ground chipotle.
• Salt awareness: This recipe was developed using Diamond Crystal kosher salt, which measures differently than other salts. If you use a different kosher salt, adjust amounts to taste.
• Check pellet supply: Make sure your hopper has enough wood pellets or chips so the grill doesn’t run out during cooking.
• Use a reliable thermometer: A probe or handheld meat thermometer ensures you hit the target internal temperatures (130–135°F before saucing, finish to 145°F).
• Storage: Leftover sliced tenderloin keeps in an airtight container in the fridge for 3–4 days.

Equipment

• Paper towels
• A large sharp knife
• A cutting board
• Measuring spoons
• A wood pellet grill or smoker
• A small bowl for mixing spices
• A silicone brush for the BBQ sauce
• A meat thermometer or probe

Recipe Card — Juicy Smoked Pork Tenderloin

This smoked pork tenderloin is simple to prepare and packed with smoky, savory flavor. It cooks quickly on a pellet grill and finishes with BBQ sauce for a tasty glaze.

Ingredients (for about 1 lb tenderloin)

• 1 lb pork tenderloin
• 2 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tbsp BBQ sauce (to finish)

Instructions

1. Dry the pork with paper towels and trim any excess fat.
2. Remove the silverskin by sliding a sharp knife underneath and working in small sections to avoid cutting away meat.
3. Sprinkle the pork evenly with kosher salt and refrigerate uncovered for about 8 hours to dry brine.
4. Take the tenderloin from the fridge 30 minutes before cooking to warm slightly.
5. Preheat the wood pellet grill to 250°F. Mix smoked paprika, garlic powder, and onion powder, then rub the mixture onto the pork.
6. Place the pork on the grill. Cook until the internal temperature reaches about 130–135°F. Brush on BBQ sauce and continue cooking until the internal temperature reaches 145°F.
7. Remove the pork and let it rest 10–15 minutes before slicing into medallions and serving.

Notes

• Adjust seasoning to your taste—smoked paprika may be swapped for regular paprika, and a pinch of cayenne will add heat.
• Be mindful of the type of kosher salt used; different brands vary in volume-to-saltiness.
• Make sure the grill’s pellet hopper is filled so the smoke and heat remain consistent.
• Use a meat thermometer or probe for accurate internal temperature readings.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Nutrition (approximate per serving)

• Calories: 102 kcal
• Carbohydrates: 3 g
• Protein: 16 g
• Fat: 3 g
• Sodium: 875 mg