How to Smoke Pork Tenderloin
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Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
2 hrs
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Servings
6 servings
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Calories
91 kcal
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Course
Main Course
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Cuisine
American, International, gluten-free
How to Smoke Pork Tenderloin
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A step-by-step recipe for how to smoke pork tenderloin that's juicy and tender. A delicious marinade makes it the best!
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Ingredients
- 2, 1- to 2- pound pork tenderloins
- Pork Tenderloin Marinade listed below, or your spice rub of choice
- charcoal pellets, or whatever fuels your smoker, we use hardwood lump charcoal
- Wood chips or chunks such as apple
- chopped fresh thyme optional for serving
Pork Tenderloin Marinade
- 6 cloves garlic minced about 1 tablespoon
- ⅓ cup apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup
- 2 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
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Instructions
- If using the marinade, stir all of the ingredients (garlic, vinegar, oil, mustard, maple syrup, salt, and pepper) together in small bowl or a measuring cup with a spout.
- Pat the pork dry and trim away the silver skin from the pork. If marinading, place the pork in the ziptop bag, seal, and marinade the pork in the refrigerator for at least 2 hours or up to 1 day. If not marinading, apply your favorite spice rub. Let the pork stand at room temperature for 30 minutes prior to smoking.
- Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the pork will cook faster.
- Add the tenderloins and smoke until they reach 135°F on an instant-read thermometer inserted at the thickest part, about 45 minutes to 1 hour for a 1 1/2-pound pork tenderloin; the cooking time will vary based on your smoker setup and temperature, and how much your smoker temperature is fluctuating. Check the pork at the 30-minute mark to gauge its progress.
- Once the pork reaches 135°F, remove it to a platter, cover and let rest for 10 minutes (its temperature will rise as it rests). Sprinkle with chopped fresh thyme, then slice into 1-inch medallions. Enjoy warm or at room temperature.
Notes
- TO STORE: Refrigerate smoked pork tenderloin in an airtight storage container for up to 3 days.
- TO REHEAT: Warm up leftovers on a baking sheet in the oven at 350°F, or in a skillet on the stovetop. The microwave works too, but it’s not ideal.
- TO FREEZE: Freeze pork in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- Nutritional information is an estimate based on 3 pounds of meat; it does not include the marinade, as it is optional and may be substituted with a dry rub.
- TO STORE: Refrigerate smoked pork tenderloin in an airtight storage container for up to 3 days.
- TO REHEAT: Warm up leftovers on a baking sheet in the oven at 350°F, or in a skillet on the stovetop. The microwave works too, but it’s not ideal.
- TO FREEZE: Freeze pork in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 6)
Calories
91kcal
(5%)
Protein
16g
(32%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.03g
Cholesterol
49mg
(16%)
Potassium
297mg
(8%)
Vitamin A
2IU
(0%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 91kcal | 5% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 49mg | 16% |
| Potassium | 297mg | 6% |
| Vitamin A | 2IU | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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