Make this wonderful Smoked Pork Tenderloin right on your pellet grill!
I’ve fallen in love with smoked pork tenderloin — and with pork tenderloin in general. It’s one of those easy, impressive dishes that stay tender and slice beautifully. You can make it on a pellet grill, a traditional smoker, or even adapt the seasoning and finishing sauce for an air fryer or Ninja Foodi if you prefer a quicker method.
This recipe produces a tender, juicy pork tenderloin with a flavorful glaze. If you want a complete meal, place smoked baked potatoes or your favorite vegetables on the smoker as the pork cooks so everything finishes together.
How long do you smoke pork tenderloin per pound?
On a pellet grill set to 225°F, plan on roughly 30–45 minutes per pound. A typical grocery-store tenderloin often takes about three hours to reach the desired doneness at this temperature, depending on thickness and your smoker’s performance.
Pork is considered safe to eat at an internal temperature of 145°F, but for this cut we often pull it closer to 155°F to achieve a more tender, sliceable result. Use an accurate meat thermometer or a probe to monitor the internal temperature rather than relying solely on time.
Tips for Making Smoked Pork Tenderloin
Every grill or smoker runs a little differently, so a thermometer is essential. A probe thermometer that stays in the meat during smoking makes it easy to track temperature without opening the lid often.
You do not need to wrap the tenderloin in foil. Simple seasoning and periodic glazing with barbecue sauce keep it moist and flavorful. Place the tenderloin directly on the grates so smoke can circulate evenly around the meat.
Brush on a thin coat of sauce every hour as it smokes if you like a glazed finish. When it reaches your target temperature — at least 145°F, or 155°F for extra tenderness — remove it from the smoker.
Let the tenderloin rest 5–10 minutes before slicing to allow juices to redistribute. For a sweet-and-spicy glaze we like an apple habanero-style barbecue sauce, which pairs nicely with the smoky pork.
Smoked Pork Tenderloin
Make this delicious, low-and-slow smoked pork tenderloin on your pellet grill or smoker. Tender, smoky, and glazed for a crowd-pleasing main course.
Ingredients
- 3 lb Pork tenderloin
- Head Country Barbecue Seasoning Original (or your preferred rub)
- Head Country Apple Habanero Barbecue Sauce or sauce of choice
Instructions
- Preheat your smoker or pellet grill to 225°F following the manufacturer’s instructions.
- Season the pork tenderloin generously with your chosen barbecue seasoning.
- Place the tenderloin directly on the smoker grates and smoke for about 3 hours at 225°F. If you prefer, brush a thin coat of sauce on the meat every hour while it smokes.
- Monitor the internal temperature with a reliable meat thermometer. The pork needs to reach at least 145°F; 155°F will give an even more tender result.
- When the tenderloin reaches the desired temperature, carefully remove it from the smoker and coat with barbecue sauce if you like. Allow it to rest 5–10 minutes before slicing and serving.
Notes
Smokers and pellet grills vary in how they hold temperature. Use a probe or instant-read thermometer to track the internal temperature rather than relying solely on time estimates.
Nutrition
Serving: 1 | Calories: 332 kcal | Carbohydrates: 17 g | Protein: 45 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Cholesterol: 125 mg | Sodium: 581 mg | Fiber: 2 g | Sugar: 13 g
Did you make this recipe?
If you try this smoked pork tenderloin, share a photo and tag your post so others can find your results and variations. I love seeing different takes on the glaze and rub combinations.
