Juicy Smoked Pork Tenderloin: Easy Recipe, Tips & Rub Ideas!

There’s something memorable about the first bite of a well-smoked pork tenderloin: the gentle sweetness of fruitwood smoke, the rosy blush at the center, and juices that practically glisten on the cutting board. This recipe for Juicy Smoked Pork Tenderloin is all about achieving that perfect balance—bold flavor on the outside, tender and succulent within. I’ll walk you through every step with friendly, clear guidance, so you can feel confident from prep to plate. Expect a straightforward process, a forgiving timeline, and a final result that earns you compliments at the table, whether it’s a weeknight dinner or a weekend gathering.

What Makes This Juicy Smoked Pork Tenderloin Irresistible

This dish shines because pork tenderloin is naturally lean and delicate, yet incredibly flavorful when treated with care. A simple rub adds savory depth and light sweetness, while gentle smoking locks in moisture and infuses the meat with aromatic notes from apple or cherry wood. Unlike larger cuts that demand all-day cooking, this tenderloin is weeknight-friendly, typically reaching perfection in about an hour on the smoker. The technique is approachable, the ingredients are easy to find, and the reward is a plate of tender, sliceable medallions that feel restaurant-worthy without the fuss.

Gathering the Ingredients for Juicy Smoked Pork Tenderloin

• Pork tenderloin (1.0–1.5 lb each; 1–2 pieces) – The star of the show: lean, mild, and quick-cooking, ideal for absorbing smoky flavor.
• Kosher salt – Seasons the meat throughout and helps retain moisture; coarse grains are easy to distribute evenly.
• Brown sugar – Adds subtle sweetness and aids in browning for a beautiful crust.
• Freshly ground black pepper – Provides a gentle heat and balances the sweet-savory rub.
• Smoked paprika – Boosts smokiness and warm color, enhancing the tenderloin’s exterior.
• Garlic powder – Brings savory depth without the risk of burning fresh garlic on the smoker.
• Onion powder – Adds a mellow, aromatic backbone to the rub.
• Ground mustard (dry mustard) – Lends tangy brightness that lifts the overall flavor.
• Cayenne or chipotle powder (optional) – A pinch adds a quiet kick; adjust to taste.
• Olive oil or Dijon mustard (binder) – Helps the rub adhere to the meat and promotes even browning.
• Apple juice or apple cider (for spritzing, optional) – Keeps the surface moist and layers in a touch of sweetness.
• Wood for smoking (apple, cherry, or a touch of hickory) – Fruitwoods give gentle, crowd-pleasing smoke; hickory adds a deeper edge.
• Optional quick brine: water, kosher salt, and brown sugar – Enhances juiciness and seasoning, especially helpful if your tenderloin is very lean.
• Optional finishing glaze: honey, Dijon mustard, and a splash of apple cider vinegar – Creates a glossy, tangy-sweet finish to complement the smoke.

Step-by-Step Guide to Making Juicy Smoked Pork Tenderloin

1. Trim the tenderloin.Pat the pork dry and use a sharp knife to remove the silverskin—a thin, shiny membrane along the surface. This step matters because silverskin can tighten and turn chewy during cooking. Keep the tenderloin’s shape intact; if there’s a thin tail end, you can fold it under to create even thickness.
2. Optional quick brine (1–2 hours).In a large bowl, dissolve 1/4 cup kosher salt and 2 tablespoons brown sugar in 4 cups cold water. Submerge the tenderloin, cover, and refrigerate for 60–120 minutes. Brining adds insurance against dryness and seasons the meat throughout. After brining, rinse briefly and pat very dry; a dry surface helps the rub adhere and promotes better browning.
3. Mix the rub.Combine 1 tablespoon kosher salt (reduce to 1–1.5 teaspoons if brined), 1.5 tablespoons brown sugar, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground mustard, and a pinch of cayenne or chipotle if desired. Stir well so the flavors distribute evenly.
4. Apply a binder and season.Rub the tenderloin lightly with olive oil or a thin coat of Dijon mustard. Sprinkle the rub generously on all sides and gently press it in. Let the seasoned meat rest at room temperature for 15–20 minutes while you prepare the smoker; this helps the rub hydrate and cling.
5. Preheat the smoker.Set your smoker to 225°F (107°C). Add your wood of choice—apple and cherry are mild and sweet, while a small amount of hickory adds robust character. If your smoker allows, place a small pan of water inside to maintain a gentle, moist environment.
6. Smoke the tenderloin.Place the tenderloin on the smoker grate, seam side down. Insert a probe thermometer into the thickest part for continuous monitoring. Smoke until the internal temperature reaches about 135°F (57°C), typically 45–60 minutes depending on thickness and your smoker’s consistency. You can spritz once or twice with apple juice after the first 30 minutes to keep the surface supple, but avoid opening the smoker too often.
7. Optional glaze, then finish cooking.Stir together 1 tablespoon honey, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Brush this glaze over the tenderloin when it hits 135°F, then continue smoking until 140–143°F (60–62°C). The glaze adds shine and a delightful sweet-tangy finish.
8. Optional reverse sear for crust.If you love a slightly crisper exterior, quickly sear the smoked tenderloin in a very hot cast-iron skillet or on a preheated grill for 30–60 seconds per side. Keep it brief so you don’t push the internal temperature too high.
9. Rest to finish and redistribute juices.Transfer the tenderloin to a cutting board and tent loosely with foil for 8–10 minutes. During this time, carryover cooking will bring the internal temperature to the USDA-recommended 145°F (63°C). Resting also lets juices settle back into the meat for maximum tenderness.
10. Slice and serve.Slice across the grain into 1/2-inch medallions. You’ll see a blush of pink and a moist interior—exactly what you’re aiming for. Serve with your favorite sides like roasted vegetables, garlicky mashed potatoes, a crisp slaw, or grilled peaches for a summery twist.

Timing & Preparation Details to Keep You on Track

Here’s a helpful timeline so you can plan with ease:

• Prep time: 15–20 minutes (trimming, rub, and resting before smoking)
• Optional brine: 1–2 hours (hands-off time; worthwhile for extra juiciness)
• Smoking time: 45–75 minutes at 225°F (varies with thickness and smoker efficiency)
• Resting time: 8–10 minutes
• Total time without brine: About 1.25–2 hours
• Total time with brine: About 2.5–3.5 hours

You’ll know the tenderloin is ready when the probe thermometer reads 140–143°F before resting, or 145°F after resting. Don’t rely solely on time—use temperature to guarantee juiciness. Once rested and sliced, the meat is ready to enjoy immediately.

Tips for Success You’ll Be Glad You Knew

• Use a reliable thermometer. Tenderloin cooks quickly; temperature is your best safeguard against overcooking.
• Trim the silverskin thoroughly. Removing it prevents chewiness and helps the rub penetrate.
• Salt smartly. If you brine, reduce added salt in the rub to avoid oversalting. If you skip the brine, season generously.
• Choose gentle wood. Fruitwoods like apple or cherry accent the pork’s natural sweetness without overpowering it.
• Stabilize the smoker temperature. Give your smoker time to settle at 225°F before adding the meat for consistent cooking.
• Spritz sparingly. A light spritz adds moisture, but too much can wash off the rub and extend the cook time.
• Glaze near the end. Applying a sugar-forward glaze too early may burn; add it once the meat nears its final temperature.
• Rest, then slice. Tenting the tenderloin allows carryover cooking and juicier slices. Cut just before serving.
• Slice across the grain. Shorter muscle fibers equal a more tender bite.
• Leftovers are versatile. Chill fully, then slice thin for sandwiches, grain bowls, or salads the next day.

A Quick Nutritional Snapshot

Values are approximate and will vary with portion size, brining, and glazing. Based on a 6 oz (170 g) cooked serving with rub and a light glaze:

Note: Pork tenderloin is relatively lean, so most of the calories come from protein. If you prefer lower sodium, skip the brine and go lighter on added salt.

Frequently Asked Questions

Can I make this on a gas or charcoal grill instead of a dedicated smoker?

Yes. Set up your grill for indirect heat at 225°F. For gas, place a foil packet of wood chips over a lit burner. For charcoal, bank coals to one side and add a small chunk of fruitwood to the hot side. Cook the tenderloin on the cool side, lid closed, and follow the same temperature targets.

How should I store and reheat leftovers without drying them out?

Cool completely, then refrigerate in an airtight container for up to 3–4 days. For best texture, slice after chilling. Reheat gently: place slices in a covered skillet with a splash of broth or apple juice over low heat until warmed, or wrap in foil and warm in a 275°F oven.

What rubs or glazes pair well if I want to change the flavor?

Try a maple-chipotle rub for smoky-sweet heat, a rosemary-garlic blend for an herby profile, or a teriyaki-style glaze with soy, ginger, and honey. Keep the sugar content moderate and apply glazes late to prevent burning.

Final Thoughts to Savor

Smoked pork tenderloin rewards a gentle touch and a little patience, and it doesn’t ask for complicated steps in return. With a steady 225°F, a thoughtful rub, and attention to internal temperature, you’ll bring a platter of tender, juicy slices to the table every time. Share it with people you care about, and watch how quickly the compliments—along with the medallions—disappear. Cooking like this is more than a recipe; it’s a way to slow down and create something memorable. I hope this becomes one of those dishes you make again and again, each time a little more your own.