This smoked pork tenderloin is what we make when we want BBQ that doesn't take hours to cook. It's done in under an hour, takes smoke beautifully, and stays tender as long as you pull it early and let it rest.
The thing with pork tenderloin is that it's lean, which is why it cooks so fast but also why it can dry out so easily. We take it off the smoker at 140°F and let carryover heat finish the job while it rests. That 10 minutes off the smoker is what keeps the slices juicy.
Ingredient Notes
See the recipe card below for the remaining ingredients and quantities.
How to Smoke It
- Preheat your smoker to 225°F. Add your wood once it's up to temp. Rub the tenderloin lightly with yellow mustard.
- Coat it all over with your BBQ rub.
- Place the tenderloin directly on the smoker rack. If you have a probe thermometer, stick it in the thickest part. Smoke until it hits 140°F internally. This usually takes 45 minutes to an hour, depending on thickness.
- Pull the pork off the smoker at 140°F and let it rest for 10 minutes. The internal temp will climb to about 145°F as it rests, which is exactly where you want it. Slice into ½-inch medallions and serve.
Pro Tips from Our Backyard
- Pull temperature matters. Pork tenderloin easily dries out. If you leave it in the smoker until it reaches 145°F, it will be dry. We recommend pulling it at 140°F and allowing it to get to temperature while it's resting.
- BBQ Glaze. If you want a sticky BBQ sauce finish, brush it on around 125°F to allow it to set without burning.
- Wood chips or pellets. Apple and cherry are our go-tos for pork tenderloin because they add a lighter, slightly sweet smoke.
Serving Suggestions
Slice the pork into ½-inch medallions and serve it with BBQ sauce on the side. It pairs well with smoked mac and cheese, roasted potatoes, grilled vegetables, or a simple green salad.
Leftovers can be thinly sliced for sandwiches or wraps, and they reheat well if you do it gently. Use lower power if microwaving and low heat on the stove with a splash of broth.
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Smoked BBQ Pork Tenderloin
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Ingredients
- 1 (1-1.5 pound) pork tenderloin
- 1 tablespoon yellow mustard, for binder
- 1 ½ tablespoons BBQ rub
- Wood chips or pellets, apple, cherry, hickory or a mix
Instructions
- Preheat your pellet smoker to 225°F and add wood chips or pellets.Wood chips or pellets
- Pat the tenderloin dry with paper towels and remove any excess silver skin, if needed.1 (1-1.5 pound) pork tenderloin
- Rub with mustard then season all over with BBQ rub.1 tablespoon yellow mustard, 1 ½ tablespoons BBQ rub
- Place the tenderloin directly on the smoker rack and smoke until the internal temp hits 145°F.
- Remove and rest for 10 minutes before slicing (don't skip the rest as tenderloin dries out fast). Cut into ½-inch medallions and serve as is or with BBQ sauce.
Notes
- Pull at 140°F and let it rest to 145°F for juicy slices.
- Trim the silver skin before smoking.
- Apple or cherry wood keeps the smoke lighter; hickory adds more punch.
- Brush on BBQ sauce late in the cook if you want a glaze.
Equipment Needed
- Pellet Smoker
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