Our Favorite Smoked Pork Tenderloin (With Dry Rub & Glaze)

This smoked pork tenderloin is simple to prep, packed with flavor, and always turns out tender and juicy. The dry rub gives it a bold, smoky crust, and the optional glaze adds just the right touch of sweetness.

This recipe is one of my go-tos. It’s incredibly easy to make, and it always turns out well. I like to serve it with simple summer sides.

Ingredients and Tools You’ll Need

Using a meat thermometer will help you get juicy and tender pork every time. If you don’t have a smoker, make pork tenderloin in a cast iron skillet instead. I know the glaze says optional, but it’s really not. You know it will taste better with it.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Smoker
• Meat thermometer

Ingredients

Rub

• 2 pork tenderloins, about 1-1.5 pounds each
• 2 tablespoons olive oil
• ¼ cup brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper, optional for heat

Optional Glaze

• ¼ cup honey or maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon soy sauce
• 2 tablespoons whiskey or bourbon, optional

How to Make Smoked Pork Tenderloin

Step One: Prepare Smoker

Preheat your smoker to 225°F (110°C). Use wood chips like apple, cherry, or hickory for a sweet and smoky flavor.

Step Two: 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.

Step Three: 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.

Step Four: Prepare Glaze (Optional)

In a small saucepan, whisk together the honey, 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.

Step Five: Add Glaze (Optional)

In the last 10 minutes of smoking, brush the pork tenderloins with the prepared glaze for a glossy finish. Do it gently so the dry rub stays on.

Step Six: Rest

Remove the pork from the smoker and let it rest for 5-10 minutes before slicing. This helps keep the meat juicy.

Step Seven: Serve

Slice the tenderloin and serve with additional glaze on the side, if desired.

Storage Instructions

Leftovers can be stored in an airtight container in the fridge for 3-4 days. In these recipes that use leftover smoked chicken, you can substitute chicken for pork and have another delicious meal.

You can also freeze leftover tenderloin. Slice it thinly and place it in a freezer-safe container or bag, removing as much air as possible. It will keep in the freezer for up to 2-3 months.

To reheat, thaw it in the refrigerator overnight. Then, gently warm it in the oven at 300°F or on the stovetop over low heat until heated through. Avoid overheating, as this can dry out the meat.

What to Serve with Smoked Pork Tenderloin

Simple summer sides are all you need.

• Have some corn on the cob and grill on the barbecue!
• Make a classic creamy coleslaw.
• Baked potatoes are great, and everyone can pick their toppings.
• Use your garden veggies to throw this simple cucumber and tomato salad together.

More Pork Recipes

• Cast iron skillet pork chops are the simplest main course.
• You’ll love this crockpot pork chops with spiced apples in the fall.
• Pork chops with a spinach cream sauce are so delicious and done in under 30 minutes.
• Slow cooker sweet pork is my go-to for filling tacos and burritos.

Printable Recipe