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Juicy Smoked Pork Tenderloin Recipe

Create an amazing, melt-in-your-mouth Smoked Pork Tenderloin with this straightforward recipe. An overnight brine boosts tenderness and juiciness, a flavorful BBQ rub builds savory depth, and a finishing glaze—either pepper jelly or BBQ sauce—adds a memorable sweet-spicy finish. This smoked pork tenderloin is perfect for dinner, entertaining, or bringing to a backyard barbecue.

smoked pork tenderloin sliced on plate

Table of contents

  • What makes it the best
  • Ingredients
  • Instructions
  • Recipe tips
  • Storage and reheating
  • What to serve with it
  • Tools you’ll need
  • More recipes for the smoker

This recipe began as a happy accident when extra pork tenderloins were tucked onto the smoker alongside ribs. The result was so tender and flavorful that it quickly became a repeat favorite. The combination of an overnight brine, a dry BBQ rub, and a glaze applied near the end of smoking produces pork that’s juicy, slightly sweet, and full of smoky depth.

What makes it the best

  1. Overnight brine: Brining in a simple salt-and-sugar solution helps the meat retain moisture and improves texture. The salt partially dissolves proteins so the pork holds more juices.
  2. Bold dry rub: A coarse BBQ seasoning applied after brining builds savory layers of flavor. Typical components include smoked paprika, black pepper, garlic and onion powders, and a bit of brown sugar for balance.
  3. Low-and-slow smoking: Smoking at about 225°F for a couple of hours infuses the tenderloin with smoke without drying it out, preserving tenderness while developing color and crust.
  4. Finishing glaze: Brushing on pepper jelly or BBQ sauce near the end of cooking adds a glossy, sweet-spicy finish that complements the savory rub and smoke.
ingredients for smoked pork tenderloin on white wood board

Ingredients

  • Pork tenderloin – usually 1–1.5 pounds per tenderloin; lean and quick-cooking. Do not substitute with pork loin (different cut and size).
  • Kosher salt – used to make the brine.
  • Sugar – granulated sugar for the brine to balance flavors.
  • BBQ seasoning – a dry rub of smoked paprika, black pepper, onion powder, garlic powder, and brown sugar. Use your preferred rub if desired.
  • Pepper jelly or BBQ sauce – for brushing as a finishing glaze. Pepper jelly gives a sweet-heat glaze; BBQ sauce is a classic alternative.
  • Apple juice (optional) – for spritzing the pork while smoking to help maintain surface moisture.

Instructions

Follow these steps for reliably juicy smoked pork tenderloin. For best results, use an instant-read thermometer and smoke to the temperatures listed below.

  1. Make the brine: In a medium pot, bring 16 ounces (about 2 cups) of water to a boil. Add the kosher salt and sugar and stir until dissolved, 2–3 minutes. Remove from heat and add 3–4 cups of ice to cool the brine quickly.
  2. Brine the pork: When the brine is cool, place the tenderloins in a large container or zipper bag and pour the brine over them, adding more cold water if needed to cover. Refrigerate for 8–10 hours or overnight. Do not brine more than 16 hours.
  3. Prep the pork: Remove tenderloins from the brine and pat dry. Trim any silver skin. Rub all sides evenly with BBQ seasoning.
  4. Prepare the smoker: Preheat a smoker to 225°F and choose a mild fruit wood such as apple for a slightly sweet smoke. Place the tenderloins on the grates.
  5. Smoke to temperature: Smoke until the internal temperature reaches about 138°F. Smoking time varies, but expect roughly 2–3 hours depending on size and conditions—always smoke to temperature, not time.
  6. Glaze and finish: Brush pepper jelly or BBQ sauce on the tenderloins and continue to smoke until the internal temperature reaches 140°F. Remove from smoker and loosely tent with foil.
  7. Rest and slice: Let the pork rest 10–15 minutes; the internal temperature will rise a few degrees. Slice thinly (about 1/4 inch) with a sharp knife or electric carving knife and serve.
smoked pork tenderloin sliced on plate

Recipe tips

  • Cook to temperature: Use an instant-read thermometer. Start checking after about 2 hours and monitor every 15–20 minutes until you reach the target temperatures.
  • Trim silver skin: Remove any silver skin before cooking for a better texture and even seasoning.
  • Slicing: Thin slices showcase the tenderness—an electric knife or a very sharp chef’s knife works well.
  • Skip the brine if needed: If short on time, you can skip brining; the rub and smoking still produce excellent flavor, though brining adds extra juiciness.

Storage and reheating

Leftovers: Store sliced or whole smoked pork tenderloin in the refrigerator for up to 5 days. Use thin slices for sandwiches, wraps, salads, or quick reheated entrees. Reheat gently to avoid drying—briefly in a low oven, covered skillet, or microwave with a splash of liquid or sauce.

What to serve with it

Smoked pork tenderloin pairs beautifully with classic sides. Consider smoked mac and cheese, air-fryer baked potatoes, roasted baby potatoes, loaded mashed potatoes, green beans with bacon and blue cheese, corn casserole, or a crisp salad. For summer BBQs, coleslaw, pasta salad, or watermelon-tomato salad are excellent choices.

  • Smoked mac and cheese
  • Air fryer baked potato
  • Roasted baby potatoes
  • Loaded mashed potatoes
  • Green beans with bacon and blue cheese
  • Corn casserole
  • Coleslaw
sliced smoked pork tenderloin on plate

Tools you’ll need

  • Smoker – any backyard smoker or pellet grill that holds steady at 225°F.
  • Wood or pellets – fruit woods like apple or cherry give a mild, sweet smoke ideal for pork.
  • Spray bottle – optional, for spritzing with apple juice to keep the surface moist.
  • Meat thermometer – instant-read or probe-style thermometer to monitor internal temperature accurately.
  • Sharp knife or electric carving knife – for thin, even slices when serving.

More recipes for the smoker

Try other smoked favorites alongside this tenderloin, such as pastrami, smoked ribs, smoked meatloaf, smoked chicken wings, smoked tri-tip, or smoked turkey breast. These recipes benefit from the same low-and-slow approach and pair well at any gathering.

Smoked Pork Tenderloin — Recipe Card

Ingredients

  • 16 ounces water
  • 2 ounces kosher salt
  • ½ ounce granulated sugar
  • 2 pounds pork tenderloin (about two 1–1.5 lb tenderloins)
  • 2 tablespoons BBQ seasoning (homemade or store-bought)
  • 4 tablespoons pepper jelly or BBQ sauce (for glazing)

Instructions

  1. Bring water to a boil, dissolve salt and sugar, cool quickly with ice, then cover pork and refrigerate 8–10 hours.
  2. Remove, pat dry, trim silver skin, and rub with BBQ seasoning.
  3. Preheat smoker to 225°F with a mild wood like apple. Place tenderloins on the grates.
  4. Smoke until internal temp reaches about 138°F (roughly 2–3 hours depending on size).
  5. Brush with pepper jelly or BBQ sauce, smoke until 140°F, remove, tent with foil, and rest 10–15 minutes.
  6. Slice thinly (1/4 inch) and serve.

Notes

  • Optional: spritz with apple juice every 30 minutes to help maintain surface moisture.
  • Do not brine longer than 16 hours to avoid overly salty meat.
  • Leftovers keep up to 5 days refrigerated and are great for sandwiches, salads, or reheating gently.

Nutrition Facts (approximate per serving)

Calories: 357 kcal • Carbohydrates: 21 g • Protein: 48 g • Fat: 9 g • Sodium: varies depending on brine and seasoning