Are you looking for a delicious and impressive Smoked Pork Tenderloin recipe? Our recipe is coated with a flavorful dry rub and contains easy-to-follow instructions, this recipe produces a juicy and smoky pork tenderloin that your family is going to love. Whether you’re a seasoned grill master or a beginner, you can create a dish that will impress your guests.
Traeger Smoked Pork Tenderloin
Pork tenderloin is one of our favorite proteins to make. It cooks quickly, tastes great, is lean and also takes on flavors really well. It is perfect for a sandwich, diced up on top of a salad, or just as the main meat course of your meal. You can marinate it, you can just season it with a dry rub, you can put sauce on it, you can serve it plain – it just works.
As long as you don’t overcook it.
Pork tenderloin is lean and shouldn’t be cooked past 145°F to maintain the moisture level. Use a high quality wireless thermometer to keep a close eye on temps!
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Smoked Pork Tenderloin shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Pork tenderloin
- Garlic powder
- Onion powder
Try our Grilled Pork Tenderloin too!
How to make a Smoked Pork Tenderloin
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up your smoker and preheat to 225°F.
Combine all the seasonings.
Rub the rub all over all sides of the pork tenderloin.
Gently place it on the smoker and let it smoke until the internal temperature reaches 140°F.
Let the tenderloin rest for 10 minutes tented under foil before slicing and serving.
Spicy BBQ Pork Tenderloin recipe
Smoked Pork Tenderloin FAQ
What type of pellets are best for smoking pork?
Hickory, Maple, and Pecan are all woods that are traditionally known to be a good flavor accompaniment for pork. However, if you’ve been on this site for any length of time you know my advice is always to just use whatever is in your hopper. The flavor doesn’t differ enough to go through the trouble of switching them out, so use what you have and top it off with whatever sounds good at the moment. Or whatever is open and close by. 😉
What’s the best way to store and reheat leftovers?
We store the leftovers in freezer baggies in the fridge for 3-4 days, max. Reheat in a pan on the stove with some butter, or in short bursts in the microwave so you don’t overcook it.
Will this recipe work for pork loin as well?
Yes! But pork loin, being much thicker than tenderloin, will take much longer to reach the minimum internal temperature. We prefer to smoke for an hour or two and then wrap a pork loin with some butter and a little liquid to help retain the moisture while it finishes cooking.
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Serve smoked pork tenderloin with…
More great recipes using pork to love!
- Grilled Marinated Pork Chops
- Pork Chop Marinade
- Traeger Stuffed Pork Chops
- Traeger Smoked Pork Loin
- Smoked Chinese BBQ Pork Recipe
- Pork Belly Burnt Ends
- Traeger Pork Tenderloin with Mustard Sauce
- Traeger Smoked Stuffed Pork Tenderloin
- Traeger Blackened Pork Chops
Smoked Pork Tenderloin
This tender, juicy, simple smoked pork tenderloin is perfect for a quick dinner or fancy dinner party!
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pork tenderloin
- Preheat your pellet grill or smoker to 225°F.
- Mix together all of the seasonings and season your pork tenderloin on all sides.
- Place onto the smoker and smoke until it is 140°F internal temperature.
- Remove from the grill, wrap in foil, and let rest for 5-10 minutes.
- Slice and serve hot!
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Amount Per Serving: Calories: 47Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 722mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g
Nutrition data provided here is only an estimate.
Saturday 6th of May 2023
In your #4 overview step you state smoke until internal temperature is 140F
However in the actual recipe you state smoke until internal temperature is 145F
I agree with and will pull at the #4 recommended temperature. I’m concerned about the recipe temperature of 145F because of carry over cooking will exceed the sweet spot temperature.
Thanks for the recipe and recommendations!
Sunday 7th of May 2023
Whoops! Self-editing strikes again. I updated the recipe to match step #4 in the post body. Thanks for the feedback! I hope your tenderloin was delicious!