Easy Smoked Pork Tenderloin With a Sweet and Smoky Rub
My husband loves to use his smoker, and this smoked pork tenderloin is a guaranteed crowd-pleaser. It’s tender, juicy, and bursting with flavor. The simple dry rub creates a beautiful crust, while the optional glaze adds a touch of sweetness. Whether you’re hosting a backyard barbecue or just craving a delicious weeknight meal, this recipe is sure to impress. If your husband (or you!) also loves to use the smoker, I’ve got many more smoker recipes for him to try.
Use a meat thermometer to make sure the pork reaches the perfect internal temperature of 145°F (63°C). This guarantees a tender and juicy result every time.
Smoked Pork Tenderloin
Equipment
- Smoker
- Meat thermometer
Ingredients
Rub
- 2 pork tenderloins about 1-1.5 pounds each
- 2 tbsp olive oil
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper optional for heat
Optional Glaze
- 1/4 cup honey or maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce
- 2 tbsp whiskey or bourbon optional
Instructions
- Prepare smoker. Preheat your smoker to 225°F (110°C). Use wood chips like apple, cherry, or hickory for a sweet and smoky flavor.
- Make Rub. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, kosher salt, and cayenne pepper (if using). Pat the pork tenderloins dry with paper towels and rub the olive oil over them. Coat the pork generously with the dry rub, pressing it into the meat.
- Smoke. Place the pork tenderloins in the smoker and smoke for 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Prepare Glaze (Optional). In a small saucepan, whisk together the honey (or maple syrup), Dijon mustard, apple cider vinegar, soy sauce, and whiskey or bourbon, if using. Heat over medium-low, stirring occasionally, until the glaze thickens slightly, about 5-7 minutes.
- Add Glaze (Optional). In the last 10 minutes of smoking, brush the pork tenderloins with the prepared glaze for a glossy finish. I like to do this gently so the dry rub stays on.
- Rest. Remove the pork from the smoker and let it rest for 5-10 minutes before slicing. This helps keep the meat juicy.
- Serve. Slice the tenderloin and serve with additional glaze on the side, if desired.
We are big fans of smoked meats at our farmhouse. Something about that smoky flavor makes everything taste extra special, especially our smoked pizza recipe. This recipe is one of my go-to’s because it’s incredibly easy to make, and the results are always fantastic. It’s perfect for a casual family dinner or a special occasion gathering.
The tenderloin is so juicy and flavorful, and that optional glaze? It’s so good it’s not even an option! Trust me, once you try this recipe, it’ll become a staple in your kitchen, too.
Key Ingredients and Tools
Here are a few key tools and ingredients that will make a difference:
- Meat thermometer. This is essential for ensuring your pork is cooked to the perfect temperature, juicy, and safe to eat.
- Smoker. Of course, you’ll need a smoker for this recipe! If you don’t have one, you can try grilling the pork tenderloin over indirect heat with wood chips for a smoky flavor. You can also try cooking pork tenderloin in a cast iron skillet.
- Smoked paprika. This spice adds a deep, smoky flavor that complements the cooking method. You can usually find it in the spice aisle of your grocery store.
- Dijon mustard. Its tangy flavor balances the sweetness of the glaze. Look for it in the condiment aisle.
These few things can help make your tenderloin the best it can be.
Troubleshooting and Help
Absolutely! While a smoker gives the best smoky flavor, you can still get delicious results without one. Try grilling the pork tenderloin over indirect heat with some soaked wood chips on the coals. You can also try roasting it in the oven at a higher temperature (around 400°F) for a shorter time, but you won’t get that same smoky depth.
No worries! Yellow mustard or even whole-grain mustard can work in a pinch. If you want to get a little fancier, try a grainy mustard with hints of honey or herbs.
Yes, you can! The glaze will keep in the refrigerator for a few days. Warm it gently on the stovetop or in the microwave before using.
The best way to make sure it’s cooked perfectly is to use a meat thermometer. Cook until the internal temperature reaches 145°F. (See this article about how to tell if meat is cooked correctly). It might take longer than the recipe states, so keep an eye on it!
Feel free to message me if you have any more questions. I’m happy to help.
I hope you enjoy this super easy smoked pork tenderloin recipe, which is packed with flavor. It’s perfect for a casual backyard barbecue or a cozy weeknight dinner. The smoky-sweet rub and that optional glaze take it to the next level. Trust me, this one’s a keeper!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.