This Smoked Pork Tenderloin is tender, juicy, and full of rich smoky flavor. It is simple enough for a weeknight dinner but special enough to serve at a backyard cookout, holiday meal, or casual gathering with friends. A sweet and tangy honey glaze is brushed on near the end, giving the pork a glossy finish, light caramelization, and a balanced flavor that pairs beautifully with the smoky rub.
“Smoked tenderloin shows that low heat can turn a simple cut into pure, melt-in-your-mouth perfection.”
-Becky
Smoked pork tenderloin is one of those recipes that delivers impressive results without requiring complicated steps. Because pork tenderloin is naturally lean, it cooks faster than many other smoked meats, making it a great choice when you want real barbecue flavor without spending the entire day by the smoker. The seasoning blend adds savory depth, the smoke gives the meat character, and the honey apple cider vinegar glaze brings everything together with just the right amount of sweetness and tang.
Serve this smoked pork tenderloin sliced with classic barbecue sides such as baked beans, coleslaw, cornbread, dinner rolls, potato salad, or a fresh green salad. It also works well for meal prep because the leftovers can be used in sandwiches, wraps, rice bowls, or quick lunches. Whether you are planning a summer cookout or a cozy family dinner, this easy smoked pork tenderloin recipe is a flavorful main dish that feels both comforting and special.
If you enjoy easy dinner ideas, you may also like creamy Smoked Mac and Cheese, crispy Smoked Jalapeño Poppers, or simple Slow Cooker BBQ Ribs. These Homemade Rolls and Ambrosia Salad also make a wonderful addition to the meal.
Table of Contents
- Ingredients You Will Need
- Variations
- How to Cook Smoked Pork Tenderloin
- Expert Tips
- Smoked Pork Tenderloin FAQs
- More Easy Dinner Recipes
- Smoked Pork Tenderloin Recipe
Ingredients You Will Need
- Pork tenderloin: A lean, tender cut that takes on smoke beautifully and cooks relatively quickly.
- Olive oil: Helps the dry rub stick to the pork and encourages a flavorful exterior.
- Brown sugar: Adds sweetness and helps create a lightly caramelized surface.
- Kosher salt: Seasons the meat and enhances the overall flavor.
- Ground black pepper: Adds mild heat and balance.
- Garlic powder: Brings savory depth to the rub.
- Onion powder: Adds a subtle sweetness and rounded flavor.
- Smoked paprika: Gives the pork color and reinforces the smoky taste.
- Dried rosemary: Adds an earthy, aromatic note that pairs well with pork.
Glaze Ingredients:
- Honey: Adds sweetness and helps the glaze bubble and caramelize under the broiler.
- Apple cider vinegar: Balances the honey with tangy brightness.
A complete list of measurements is included in the recipe card below.
Variations
- Apple juice spritz: Lightly spritz the tenderloin with apple juice every 20–30 minutes while it smokes to add moisture and a touch of sweet apple flavor.
- Bolder smoke: Use hickory or a blend of hickory and apple wood if you prefer a stronger smoke profile.
- Heat kick: Add ¼ teaspoon cayenne pepper to the rub for gentle spice that works well with the sweet glaze.
- Serve with sauce: Pair the sliced pork with your favorite BBQ sauce or a tangy dipping sauce on the side for extra flavor without covering up the smoke.
How to Cook Smoked Pork Tenderloin
- Pat the pork tenderloin dry with paper towels. Coat it lightly with olive oil so the seasoning can cling to the surface. If you see any silver skin, trim it away with a sharp knife before seasoning.
- Combine the rub ingredients in a small bowl. Sprinkle the mixture evenly over all sides of the pork, pressing gently so it adheres. Let the seasoned tenderloin rest at room temperature for 20–30 minutes before smoking.
- Preheat the smoker to 225–250 degrees F (107–121 degrees C). Add a mild wood such as apple, cherry, or pecan for a sweet, subtle smoke. Place the tenderloin directly on the smoker grates and smoke until the internal temperature reaches 140–145 degrees F.
- While the pork smokes, combine the honey and apple cider vinegar in a small saucepan over medium-low heat. Simmer for 3–4 minutes, stirring occasionally, until the glaze is slightly thickened. Keep it warm until ready to use.
- Remove the pork from the smoker and place it on an aluminum foil-lined baking sheet. Brush generously with the warm glaze. Broil for 1–2 minutes, just until the glaze bubbles and caramelizes. Watch closely so it does not burn.
- Let the smoked pork tenderloin rest for 5–10 minutes before slicing. Serve warm with extra glaze if desired.
Expert Tips
- Remove silver skin: Trimming away the tough membrane helps the tenderloin cook evenly and keeps each slice tender.
- Cook by temperature: Pork tenderloin is lean and can dry out if overcooked. Use a meat thermometer and remove it from the smoker when it reaches 140–145 degrees F.
- Let it rest: Resting allows the juices to settle back into the meat, making the pork easier to slice and more enjoyable to eat.
- Slice against the grain: Cutting across the grain shortens the muscle fibers and makes every bite more tender.
Smoked Pork Tenderloin FAQs
Yes. Smoke the pork as directed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently and brush with extra glaze before serving so the meat stays flavorful and moist.
Apple wood pellets are a great choice because they add a sweet, mild smoke that complements pork. Cherry and pecan are also delicious. For a stronger smoke flavor, use hickory in moderation.
The most important step is to avoid overcooking. Remove the pork from the smoker at 140–145 degrees F and let it rest before slicing. Spritzing with apple juice during the cook can also help add moisture.
More Easy Dinner Recipes
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Dorito Casserole
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Easy Chicken Pot Pie
Breakfast
Lemon Pancakes
Meals
Cowboy Chicken
If you try this smoked pork tenderloin recipe, leave a star rating and share your thoughts in the comments. Your feedback is always appreciated.
Smoked Pork Tenderloin
Equipment
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Smoker (pellet smoker works well)
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Baking sheet
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Small bowl
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Small saucepan
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Meat thermometer
Ingredients
- 3-4 pounds pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
Glaze
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
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Pat the pork tenderloin dry with paper towels. Brush lightly with olive oil and remove any silver skin for the best texture.
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In a small bowl, combine the brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried rosemary. Rub the mixture evenly over the pork and let it rest at room temperature for 20–30 minutes.
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Preheat the smoker to 225–250 degrees F (107–121 degrees C). Use apple, cherry, or pecan wood for a mild, slightly sweet smoke.
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Place the tenderloin directly on the smoker grates. Smoke until the internal temperature reaches 140–145 degrees F.
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While the pork cooks, add the honey and apple cider vinegar to a small saucepan. Warm over medium-low heat and simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
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Transfer the pork to an aluminum foil-lined baking sheet. Brush with the warm glaze, then broil for 1–2 minutes until the glaze bubbles and caramelizes. Watch carefully to avoid burning.
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Rest the tenderloin for 5–10 minutes before slicing against the grain. Serve with extra glaze if desired.
Notes
- Remove silver skin: This tough membrane does not break down well during cooking, so trimming it helps keep the pork tender.
- Use a thermometer: Pork tenderloin cooks quickly, and temperature is the most reliable way to avoid dry meat.
- Rest before slicing: Letting the pork rest helps keep the juices in the meat instead of on the cutting board.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.