Smoked Pork Tenderloin
A perfectly smoked pork tenderloin with a simple brown sugar and smoked paprika dry rub, cooked at 225°F over apple wood to a juicy 145°F. Ready in under 2 hours with minimal prep — the fastest smoked protein you can put on the table.
Equipment
- Smoker pellet, offset, charcoal, or kettle — any smoker that holds 225°F
- Meat thermometer instant-read or wireless leave-in probe — required for accurate doneness
- Cutting board large enough for two tenderloins
- Paring knife for silverskin removal
- Aluminum foil for tenting during rest
Ingredients
Pork
- 2 pork tenderloins 1 to 1.5 lb each, silverskin removed
- 1 tablespoon yellow mustard optional binder
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper adjust to taste
For Smoking
- 2 chunks or handfuls apple wood or cherry, pecan — avoid mesquite
Instructions
- Remove the silverskin from each pork tenderloin. Slide a paring knife under the shiny membrane, grip the loosened end with a paper towel, and peel it off in strips. Trim the thin tail end if needed for even cooking.
- Mix all dry rub ingredients together in a small bowl: brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne.
- Optional: Apply a thin coat of yellow mustard all over each tenderloin as a binder. Apply the dry rub generously on all sides and press it in firmly with your hands.
- Preheat your smoker to 225°F. Add apple wood (or cherry or pecan) and allow the smoker to reach a stable temperature with clean smoke — about 15 minutes.
- Place the tenderloins directly on the grill grates with at least 1 inch of space between them. Insert a probe thermometer into the thickest part of one tenderloin.
- Smoke at 225°F until the internal temperature reaches 140°F — approximately 1.5 to 2 hours. Optional: spritz with apple juice every 30 minutes. Avoid opening the smoker unnecessarily.
- Optional BBQ glaze: when the internal temperature reaches 135°F, brush a thin layer of BBQ sauce on all sides. Close the lid and let it tighten as the temperature climbs to 140°F.
- Remove the tenderloins from the smoker at 140°F internal temperature. Tent loosely with aluminum foil and rest for 10 to 15 minutes. Carryover cooking will bring the internal temperature to 145°F.
- Slice the rested tenderloins into ½-inch-thick medallions, cutting against the grain. Serve immediately.
Notes
Temperature is more reliable than time. Pull at 140°F internal and rest to 145°F — the USDA safe minimum for whole pork. A slightly pink center at 145°F is correct and safe.
Silverskin must be removed before seasoning — it won't break down during cooking.
Don't confuse with pork loin — pork loin is a much larger cut (2–5 lb) with different cook times entirely.