Smoked Pork Tenderloin + Video
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Smoked Pork Tenderloin is lean and juicy, plus it’s very easy to cook on any smoker. Paired with a delicious marinade, this recipe makes for an easy weekday dinner or a holiday meal! The cooking process is simple, and I love to make pork tenderloin in the smoker for various special occasions throughout the year.
Table of Contents
Smoked Pork Tenderloin
Perfectly juicy and coated in sweet, smoky flavor, this cut of meat is a family favorite.
The secret ingredient in my smoked pork tenderloin marinade is whiskey — Jack Daniels, to be exact!
It really adds to the smoky flavor of the dish, which is why I use it in so many other recipes, from pork chops and beef chili to mac & cheese and my favorite bbq sauce.
Recipe Video
To see us make this smoked pork tenderloin recipe from start to finish, watch the video in this post!
But don’t stop there! You have plenty of flavor options available once you learn how long to smoke pork tenderloin.
Swap the marinade with your favorite dry rub, or coat the meat with a little bit of olive oil and your favorite spices. You can even slather the meat with sauce once it’s cooked.
Prefer poultry? Instead of this smoked pork tenderloin recipe, try making chicken quarters instead! They’re juicy and tender on the inside with crispy skin on the outside, perfect for any type of smoker.
Ingredient Notes and Substitutions
- Pork – You will need a 2-pound tenderloin for this recipe. It should be pinkish-red in color with marbling throughout.
- Jack Daniels Whiskey – This is the base for our flavorful pork tenderloin marinade! Feel free to use a different brand if that’s what you have on hand.
You can also swap this with an equal amount of beef or chicken stock for an alcohol-free version of this pork tenderloin smoker recipe. - Brown Sugar – Adds just enough sweetness to balance out all the savory ingredients. I prefer to use light brown sugar, but you can use dark brown sugar for a deeper molasses flavor.
- Soy Sauce – Packs a punch of savory, salty, umami goodness — a must in marinades and sauces! If you need a gluten-free option, use tamari or coconut aminos.
- Onion & Garlic – Use the real thing for maximum flavor! I love the sharpness that white onion adds to the marinade, but a sweet or yellow onion works too. I also like to grate it to really release those juices.
- Chili Paste – There are a wide variety of options to choose from, so use whatever you’re able to get your hands on.
Sambal oelek is probably the easiest to find, though chipotle chile paste, gochujang, or harissa will all do the trick!
Tips and Tricks to Make Pork Tenderloin in a Smoker
- Choose the right wood chips.
Pork goes really well with sweet wood chips from trees like apple or peach, but you could also use something like mesquite or hickory to smoke pork tenderloin if you prefer.
Experiment with different combinations of wood chips and marinades to find your favorite!
- Wait to slice.
It doesn’t matter what type of protein you are cooking — always let it rest before slicing to lock in those juices!
Smoked pork tenderloin needs to rest for 8 to 10 minutes for the best results.
Remember to slice against the grain into 1/2-inch thick medallions, which are just the right size for serving.
- Avoid dry meat.
The best way to prevent pork tenderloin from drying out is to slightly undercook it.
Pull it from the smoker when it reaches 143°F — it will continue to cook another few degrees as it rests.
Also, remember to brush the meat with marinade every 30 minutes as it cooks. This helps it to retain moisture and makes all the difference when it comes to flavor.
How Long to Smoke Pork Tenderloin
The proper temperature for pork is 145°F, regardless of how it’s cooked. Always use a meat thermometer to judge when meat is done, rather than going by time alone.
Insert the probe at a slight angle into the center of the pork, or at the thickest part, to get the most accurate reading.
That said, I’ve found that it typically takes 2 to 3 hours to smoke pork tenderloin at 225°F.
Keep in mind that smoking time may vary based on the size of the tenderloin as well as the type of smoker.
What You Will Need For This Recipe
- Smoker – Wood pellet varieties allow extra flavor to be infused into whatever you’re smoking.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Long Tongs and a BBQ Tray make it easy to get the meat on and off the smoker.
- Basting Brush – I like this one over the silicone ones.
- Medium Saucepan – Boil the leftover marinade to use as a dipping sauce!
Serving Suggestions
Smoked red potatoes are a favorite with smoked pork tenderloin because they can cook at the same time — and you can use them to soak up any extra sauce!
To keep things simple, try steamed vegetables or a green salad and either rolls or biscuits to round out your meal.
Pork is also delicious with homemade crock pot apple butter or cinnamon fried apples.
Smoked Pork Tenderloin Recipe FAQ
The tenderloin, also known as pork filet, is a long, thin, boneless cut of meat from the area near the backbone.
Because this cut comes from a part of the hog that isn’t used for walking, the meat is very lean and tender.
Alternatively, pork loin is wider and flatter. This cut of meat can be either boneless or bone-in, depending on the cut you buy.
Marinating pork before smoking will add more moisture along with loads of flavor. You can certainly use a brine instead, but the low and slow cooking method keeps the meat plenty juicy as is.
If you’re concerned about the meat drying out, you can certainly wrap it in foil first to help it retain moisture.
That said, I haven’t found it necessary when I smoke pork tenderloin.
Storing and Reheating Leftovers
Transfer smoked pork tenderloin to an airtight container to keep it from drying out. It’s easier to reheat when I slice the whole loin right after it’s been cooked.
Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
Because the cut is so lean, warm slices gently in the oven or in a skillet on the stove. You could also use the air fryer to get the edges a bit crispy, but avoid the microwave.
Enjoy!
With love, from our simple kitchen to yours.
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Smoked Pork Tenderloin + Video
Ingredients
- 2 pounds pork tenderloin
- 1/2 cup light brown sugar, packed
- 3/4 cup Jack Daniels whiskey
- 5 1/2 tablespoons low sodium soy sauce
- 2 tablespoons grated white onion
- 2 cloves garlic, minced
- 1 1/2 tablespoons olive oil
- 1 tablespoon chili paste
- 1 teaspoon black pepper
Instructions
- In a large bowl, whisk together the brown sugar, whiskey, soy sauce, onion, garlic, olive oil, chili paste, and black pepper. Add the tenderloins, making sure to coat in the marinade. Cover with plastic wrap and marinate at least one hour, up to overnight. You may need to rotate the pork in the marinade every 20 minutes or so if it is not fully submerged. You can also marinate it in a gallon zippered bag.
- Preheat the smoker to 225°F. Place the tenderloins directly on the grates. Smoke for 2-3 hours until the internal temperature reaches at least 145°F, or to your desired doneness. Brush with the marinade every 30 minutes.
- Let the pork rest 10 minutes before slicing and serving. While the pork is resting, add the remaining marinade to a small saucepot. Bring to a boil and boil 5 minutes, serve with the pork.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2020, updated and republished July 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Donna…..great job on all ur recipes….since we donโt hve a smoker & r unable to get one….cooking @ 225 in the oven….wl that hve almost the same results ?
This is such a good smoker recipe! The pork is nice and flavorful and is the perfect texture when smoked.
I tried this recipe and my family couldn’t stop raving about it. Definitely a keeper!
Hi Ariana!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn