Smoked Pork Tenderloin Recipe - Smoked Pork Loin Temperature

Best Smoked Pork Loin Recipe

Are you looking for an easy step-by-step smoked pork loin recipe? We got you covered here!

I love pork, there is no doubt about that. However, which smoked pork recipe I like, now that always changes. 

Smoked Pork Loin Recipe

Creating a great smoked pork loin can be easy. All you need is a good cut of meat, great smoked pork tenderloin recipe and of course a reliable smoker.

Tip: Whether you are looking for a traditional horizontal smoker or an offset vertical smoker we’ve got one here for you.


Smoked Pork Loin Recipe

Here is my favorite smoked pork tenderloin recipe including the easy step-by-step guide:


Choosing the right ingredients is the key to creating the best smoked pork loin recipe.

Today we are working with only five:

  • 2 tbsp coarse sea salt
  • 1 tbsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • 2 tbsp grapeseed oil

Smoked Pork Tenderloin Recipe - Smoked Pork Loin Rub


Step One

Once the smoked pork loin marinade is ready to go, rub the meat with the mixture and place the pork in a plastic bag. 

Smoked Pork Loin Recipe - Smoked Pork Loin Marinade

Make sure to leave the meat to marinate at least 2 hours.

In my case, I have placed the pork marinating in the refrigerator overnight, giving the meat a good 8 hours of flavoring.


Step Two

Build the fire at least 1 hour before the cooking starts. This way you can bring up the fire to a nice steady smoke and heat.

Start the Fire


Step Three

Stabilize the temperature in the cooking chamber to no more than 250F. 

Set up the Probes

In case you don’t have one yet, I am using the iChef thermometer by Maverick.  This little gizmo allows me to have a bit more freedom whilst smoking.


Step Four

Most of the smokers come with an already built-in temperature gauge, which is usually placed at the top of the cover.

Smoked Pork Tenderloin Recipe - Best Way to Smoke a Pork Loin

Although you already have one there, the temperature in the smokers varies from one side to the other just as much as from the top of the chamber to the grate level.

That is why it is important to position the probe at the level of the meat. 


Step Five

The whole smoke should take about 3 hours.

Once the internal temperature of the meat reaches 150F, the meat is ready to be taken out of the smoker.

Smoked Pork Tenderloin Recipe - Smoked Pork Loin Temperature

I like to rest my smoked loin to rest for at least 30 minutes on the uncovered on the bench. After that, it is ready to get forked!

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