Go Back Email Link
–+ servings
overhead shot of sliced pork tenderloin.
Print Recipe
4 from 1 vote

Smoked Pork Tenderloin

This smoked pork tenderloin is tender, flavorful, and easy to prepare. The dry rub infuses the meat with smoky and sweet spices, while the optional glaze adds a rich finish. Perfect for a weekend barbecue or any time you’re craving something smoky and delicious. Makes 4 servings.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: smoked pork tenderloin, Summer
Servings: 4 servings
Calories: 1313kcal
Author: Katie

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.
    overhead shots of rub mix in bowl and rub on pork.
  • 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.
    front shot of brushing tenderloin with glaze.
  • 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.

Nutrition

Calories: 1313kcal | Carbohydrates: 36g | Protein: 189g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 590mg | Sodium: 1229mg | Potassium: 3713mg | Fiber: 2g | Sugar: 31g | Vitamin A: 999IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 10mg