How Long to Smoke Tenderloin: (Ultimate Guide to Perfect Results)

Hey there, smoker-in-the-making. I know a good smoked tenderloin when I taste one and believe it or not, becoming a master of smoking this beef dish doesn’t have to take years. In this article, I’ll break down the technique for achieving a perfect smoked tenderloin every time.

We’ll cover:

  • How much time to smoke the perfect tenderloin
  • What ingredients you need to make it happen
  • Different flavors that can enhance your dish
  • Tips on how to pair sides with your main course
  • Plus, all the basics of starting your smoker right so you don’t waste any precious cooking time!

Ready? Let’s get started. Fire up that smoker and let’s learn how to make the most flavorful smoked tenderloin you’ve ever sunk your teeth into!

Understanding Pork Tenderloin

What is Pork Tenderloin?

Pork tenderloin is a long, thin cut of meat located along the backbone of the pig.

It’s highly prized for its lean, tender characteristics.

It’s also known as pork fillet in some regions.

This cut is one of the least active muscles on a pig, which explains its tenderness.

When cooked properly, pork tenderloin can be incredibly juicy and flavorful, making it a favorite for many meat lovers.

How Much to Buy Per Person?

When it comes to portioning, a general rule of thumb is to allocate about ½ to ¾ pound of pork tenderloin per person.

However, this can vary depending on the individuals’ appetite and whether you’re planning to have leftovers.

So, if you’re hosting a dinner for 4 people, you’ll want to aim for around 2 to 3 pounds of pork tenderloin.

Preparing the Tenderloin for Smoking

Prepping the Pork: Trimming and Cleaning

To prepare the pork tenderloin, you’ll first need to take it out of the packaging, give it a quick rinse, and pat it dry.

Trimming is an important aspect of the prep process.

While the tenderloin is already pretty lean, you’ll still want to remove the silver skin – this is a thin layer of tough connective tissue that can hinder the absorption of your seasonings.

It can be easily removed with a sharp knife.

Brining the Pork Tenderloin: Why and How?

Brining is a technique that introduces extra moisture and flavor to the meat.

Since pork tenderloin is a lean cut, brining can greatly improve its moisture retention during the cooking process.

To make a simple brine, you’ll need one tablespoon of salt per cup of water.

Enhance the brine with fresh herbs like thyme and seasonings like cracked black peppercorns.

Let the tenderloin sit in this mixture for several hours in the fridge.

Seasoning The Pork: Dry Rub Ingredients and Application

The next step is to apply a dry rub.

A good dry rub enhances the natural flavors of the meat and adds a complex depth of flavor.

You can experiment with different spices, but a simple and effective rub might include garlic powder, cumin, coriander, thyme, salt, brown sugar, smoked paprika, and onion powder.

Apply the dry rub all over the pork tenderloin, ensuring it’s evenly coated.

Smoking Pork Tenderloin

Choosing the Best Smoker or Grill

When it comes to smoking tenderloin, the type of smoker or grill you use can greatly affect the final result.

Traditional smokers, pellet grills, and charcoal grills can all do a fine job.

The key is to maintain a consistent temperature throughout the cooking process.

Best Wood Chips/Pellets for Smoking Tenderloin

The type of wood used for smoking can greatly influence the flavor profile of the pork tenderloin.

For a robust, smoky flavor, hickory is a top choice.

However, other woods like apple, cherry, maple, and pecan can also impart pleasant flavors.

Smoking the Roast: Step-by-Step Instructions

To smoke the pork tenderloin, preheat your smoker to 225°F (107°C).

Place the seasoned tenderloin onto the smoker grates and close the lid.

You’ll want to maintain this low temperature throughout the smoking process to ensure the pork tenderloin cooks evenly and slowly, absorbing all the smoky goodness.

How Long to Smoke Tenderloin

The smoking time for pork tenderloin is generally around 1.5 to 2 hours at 225°F (107°C).

However, the exact time can vary, so it’s crucial to keep an eye on the internal temperature of the meat.

You want your pork tenderloin to reach an internal temperature of 145°F (63°C), which is the safe minimum internal temperature for pork according to the USDA.

Spritzing During Smoking: When and Why?

Spritzing during smoking isn’t necessary, but it can enhance the flavor and moisture of the pork.

Once the meat has developed a nice crust or “bark,” you can begin spritzing it every hour or so.

Use apple juice, cider vinegar, or even beer for your spritz.

Post-Smoking Process

Resting the Smoked Tenderloin: Importance and Duration

Once your pork tenderloin reaches the desired internal temperature, remove it from the smoker and let it rest for about 15-20 minutes.

This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful tenderloin.

Slicing and Serving the Smoked Tenderloin

After resting, it’s time to slice and serve your smoked tenderloin!

Use a sharp knife and cut the tenderloin into thick slices.

For the best taste and texture, serve it warm with your choice of side dishes.

Expert Tips for Smoking Pork Tenderloin

In this part, I’ll share some pro tips and tricks to help you achieve the best results.

This includes advice on selecting the best cuts of pork, maintaining your smoker, and more.

Complementing Your Smoked Pork Tenderloin

Here, we’ll discuss the perfect side dishes to serve with your smoked pork tenderloin, from traditional BBQ sides to more innovative pairings.

Plus, we’ll talk about what to do with any leftover smoked pork.

Food Safety Tips for Smoking Pork Tenderloin

Food safety is paramount when smoking meat.

I’ll provide tips on how to ensure your pork is cooked to a safe temperature, how to store leftovers, and more.

Variations to Traditional Smoking of Pork Tenderloin

In this section, I’ll introduce some unique twists and alternatives to the classic smoked pork tenderloin recipe, such as using different rubs or brines or experimenting with different types of wood for smoking.

Equipment Needed for Smoking Pork Tenderloin

Finally, I’ll talk about the essential tools you’ll need for smoking pork tenderloin, including a reliable thermometer, a quality smoker or grill, the right kind of wood chips or pellets, and more.


What are some tips for Smoking a Pork Tenderloin?

When smoking pork tenderloins you should use quality ingredients like brown sugar, rubs and BBQ sauce that have flavorful combinations. Before starting make sure to trim off any fat and also use a sharp knife to ensure even thickness across the whole piece of meat. Lastly when using a smoker maintain an internal temperature between 225-250°F while cooking the pork tenderloin until its internal temperature reaches 145°F.

How do I make Flavorful Smoked Pork Tenderloin Medallions?

To make flavorful smoked pork tenderloin medallions start by selecting two quality pork tenderloins then coat them with oil before applying your preferred rub or marinate them in BBQ sauce for about 3 hours then place on your smoker at 225-250°F until its internal temperature reaches 145°F. At this point brush more BBQ sauce onto each medallion before enjoying!

What are the Required Fields Marked on Smoked Pork Tenderloins?

The required fields marked on smoked pork tenderloins refer to those areas where you need to apply rubs, sauces, spices etc in order to get the most out of your smoking experience. This includes areas such as between folds of muscle tissue where flavors may not penetrate as easily which need special attention in order to ensure maximum flavor penetration into the meat.

What is the best way to add garlic powder to smoked pork?

One of the best ways to add garlic powder to smoked pork is by creating a spice rub that contains garlic powder, chili powder, black pepper and other desired spices. This can then be rubbed over the pork before smoking in order to infuse it with flavor and create a delicious smoky taste.

How do you remove excess fat from smoked meat?

Excess fat can be removed from smoked meat by first cooling down the meat completely. The silver skin should then be pulled off and discarded along with any visible areas of fat. Once all the excess fat has been removed, the meat should be covered in plastic wrap or foil for storage or further preparation for serving.

What type of wood should I use for smoking meats in a Big Green Egg?

The best type of wood for smoking meats in a Big Green Egg is apple wood, as this gives a sweet yet subtle smoke flavor that complements many types of proteins such as chicken, beef and pork. Apple wood also produces less smoke than other types of woods such as hickory or mesquite making it ideal for those looking to achieve a lighter smoky flavor when smoking their favorite cuts of meat.

What ingredients are needed to make my favorite BBQ sauce?

Making your favorite BBQ sauce requires olive oil, garlic powder, onion powder, chili powder, paprika and tomato paste as base ingredients that will give your sauce its distinct smoky flavor. Brown sugar will help balance out any acidity while Worcestershire sauce adds depth and complexity while honey or molasses will create an extra sweetness if desired. Finally salt and pepper provide seasoning and adding some liquid smoke will help amplify the overall smokiness of your delicious recipe!

Leave a Comment

Your email address will not be published. Required fields are marked *