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Smoked pork tenderloin is a delicious, melt-in-your-mouth main dish that is so often overlooked. Covered in the perfect spice blend, and smoked to perfection, this is not one to be missed! Smoking your pork tenderloin is a great way to add even more delicious flavor to this versatile cut of meat. With its tender texture and mild flavor, pork tenderloin is a favorite among home cooks and professional chefs alike.
🛒 Ingredients
- Pork Tenderloins
- Olive Oil
- Chili Powder
- Chipotle Powder
- Garlic Powder
- Paprika
- Oregano
- Onion Powder
- Fresh Ground Pepper
- Kosher Salt
📖 Instructions
🌶 The Rub
Using pantry ingredients, we made a spice rub that pairs perfectly with our pork. The chili powder gives this rub a little kick without being spicy, and the cocoa powder adds a deep flavor you can't quite put your finger on but makes a big difference!
When making your rub, keep in mind you won't add any salt directly into the blend. This is intentional so you can control the amount of rub you add, without losing the ability to season your pork tenderloin with salt appropriately. Different cuts of meat will require more or less salt, so I like to leave the salting to me.
🔥 Pan Searing & Then Smoking
For the optimal amount of flavor, you will want to pan-sear your pork tenderloins first. Using a cast iron skillet, sear your pork in olive oil on very high heat. This will only take a few minutes on each side but will give you a crust that is absolutely exploding with flavor.
Keep in mind that at an internal temperature of 145 degrees, the pork will still be slightly pink in the middle which is just fine! Note: This recipe is 100% adaptable to being finished in a standard oven as well.
Due to the thickness of pork tenderloins, they will need to finish cooking until they reach an internal temperature of 145. This is where the smoker comes in! We recommend setting your smoker to 350 and using a Hickory blend of pellets for the most tender & flavorful outcome.
We personally use our Camp Chef pellet grill which we highly recommend. It's easy to set the temperature and walk away without fiddling with it. Any smoker will do though!
Letting Your Tenderloin Rest
Once you remove your pork from the smoker, don't forget to let it sit and rest for a few minutes. There is heated debate about the juicy redistributing throughout the meat, but I have personally found it helps.
Keep in mind, you will still see juice while slicing. Just make sure to save as much of that as possible to drizzle back onto the meat after slicing. It's absolutely full of flavor!
👩🏼🍳 Chef Tip
#1 A while back the USDA changed the recommended internal temperature for pork from 160 degrees to 145 degrees. That means a little pink in the middle is okay! If you are still a little nervous, get yourself an instant-read thermometer to calm those nerves!
#2 This recipe can also be made in a standard oven and still taste amazing!
#3 We love our pellet smoker! We started with a Traeger and recently moved to Camp Chef. It's like having an outdoor oven that adds flavor as you cook. Highly recommend having one around at Thanksgiving!
💭 Fun Facts
Pork Tenderloin is a very lean cut of meat and contains less fat than a lot of other cuts of pork. It's also super tender and has a mild flavor that is not overpowering.
Whether you decide to smoke, grill, roast, or sautée, the cooking time remains relatively low. Making it a great option for busy home cooks. It's also a relatively inexpensive cut of meat, especially when compared to other large cuts of beef or even seafood. This makes it a budget-friendly option for sure!
🥗 Sides
We recommend serving your smoked pork tenderloin alongside smoked vegetables, mac & cheese, grilled corn, or a fresh salad. Regardless, it's sure to be a favorite with your family and friends and will become a regular addition to your meal planning.
Smoking pork tenderloin is a simple and delicious way to add a new dimension of flavor to this versatile & inexpensive cut of meat. Give it a try and see for yourself how easy and tasty it can be!
📖 Recipe
Smoked Pork Tenderloin
Equipment
- Large Saute Pan
- Paper Towels
Ingredients
- 2 Pork Tenderloins
- 3 tablespoon Olive Oil
Spice Blend
- 1 tablespoon Chili Powder
- 1 tablespoon Chipotle Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Paprika
- 1 tablespoon Oregano
- 1 teaspoon Onion Powder
- 1 teaspoon Fresh Ground Pepper
- ¼ teaspoon Kosher Salt
Instructions
- Create your spice blend by mixing together all the spices EXCLUDING your kosher salt & fresh ground pepper.
- Pat down your pork tenderloins with a paper towel until dry.
- Season liberally with kosher salt & fresh ground pepper.
- Next add your seasoning, making sure to flip your tenderloin and cover all sides.
- Set a large saute pan or cast iron skillet on high heat, letting it get very hot.
- Add enough olive oil to coat the bottom of the pan and then add your tenderloin.
- Don't move it around, rather, let is sit and sear for 2-3 minutes or until it has a nice brown crust.
- Flip and repeat the same process on the other side.
- Once browned on all sides, move to a sheet tray lined with foil and move out to your smoker.
- Smoke at 350 degrees for 10-20 minutes or until the center has reached 145 (it will still be slightly pink in the center which is just fine!).
- Remove, slice, and enjoy!
Notes
- Pat it fully dry before seasoning so the rub sticks and you get a real sear.
- Sear first, then smoke. That crust locks in flavor before the pork picks up the smoke.
- Doneness: Pull at 145°F. Slightly pink in the center is perfect. Rest 5 minutes before slicing.
- Extra rub keeps in an airtight jar for months, great on chicken or veggies.
- Storage: 3-4 days in the fridge. Reheat low and slow to keep it juicy.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
This recipe is part of my complete pellet smoker recipes guide - my temp chart, wood pairings, and every smoke in one place.
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