How Long to Cook Pork Tenderloin in a Smoker

Smoked pork tenderloin is a lean, tender cut seasoned with a savory-sweet rub and cooked over wood smoke. At 225°F (107°C), a 1½-pound (680 g) tenderloin usually takes about 1 hour 10 minutes to 1 hour 25 minutes; cook to 145°F (63°C) inside, then let it rest before slicing.

Ingredients

1 pork tenderloin, about 1½ lb (680 g), silver skin trimmed
1 tbsp (15 ml) neutral oil, such as canola or avocado oil
1 tbsp (12 g) packed brown sugar
1 tsp (2 g) smoked paprika
1 tsp (5 g) fine salt
1 tsp (2 g) garlic powder
½ tsp (1 g) onion powder
½ tsp (1 g) freshly ground black pepper
⅛ tsp (about 0.3 g) cayenne pepper, optional
2–3 mild wood chunks, about 3 oz (85 g) total, or the amount recommended for your smoker

Instructions

Preheat the smoker. Set it to 225°F (107°C) and let it come up to temperature, allowing about 15–20 minutes for a typical smoker. Add the wood chunks according to the smoker’s instructions. Apple, cherry, or pecan wood gives pork a mellow smoke flavor; hickory is stronger, so use it sparingly if you prefer a lighter result. If your smoker uses a water pan, fill it as directed by the manufacturer.
Trim and season the tenderloin. While the smoker heats, pat the pork dry with paper towels. If a thin, shiny membrane (silver skin) remains, slide a sharp knife just beneath it and trim it away; it can turn chewy when cooked. Stir the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, and optional cayenne together in a small bowl. Rub the pork all over with the oil, then coat it evenly with the seasoning mixture, pressing the rub onto the surface.
Smoke until nearly done. Set the tenderloin directly on the grate, close the lid, and smoke at 225°F (107°C). For a 1½-pound tenderloin, begin checking the temperature at about 55 minutes; a typical total smoking time is roughly 1 hour 10 minutes to 1 hour 25 minutes. The exact time depends on the tenderloin’s thickness, its starting temperature, and how steadily the smoker holds its heat. Keep the lid closed as much as possible, since repeated opening releases heat and smoke.
Check the center with a thermometer. Insert an instant-read thermometer into the thickest part of the tenderloin, aiming for the center without touching the grate. The USDA FSIS safe minimum for a whole cut of pork is 145°F (63°C), followed by a rest of at least 3 minutes. Remove the pork when it reaches 145°F (63°C); if it is below that temperature, close the lid and check again after a few minutes. Temperature—not a fixed number of minutes—is the reliable doneness test.
Rest, then slice. Transfer the pork to a clean cutting board and rest it for 5 minutes, which exceeds the required 3-minute rest and gives the juices time to settle. Slice across the grain into pieces about ½ inch (1.3 cm) thick. Serve warm, spooning any juices from the board over the slices if desired.

Tips

Check whether the silver skin is still on. Some butcher-trimmed tenderloins have very little left, while others need a quick trim. Don’t confuse the thin membrane with the tenderloin’s small amount of surface fat; removing the membrane is the important part because it does not soften like the meat.
Use a thermometer rather than judging by color. Pork can look slightly pink at a safe 145°F (63°C), and color alone does not tell you whether it is safely cooked. Measure in the thickest section, and check a second spot if the tenderloin is unevenly shaped or the first reading seems unexpectedly low.
Adjust the rub to what you have. Regular paprika can replace smoked paprika, though the result will have less smoky flavor; the smoker still supplies smoke. If you don’t have brown sugar, use the same amount of granulated sugar, or leave sweetener out for a less sweet, more savory crust. Omit cayenne for a mild seasoning.
Choose wood that won’t overwhelm the pork. Fruit woods and pecan are good starting points. A heavy amount of strong wood smoke can make a small, lean tenderloin taste bitter, so follow your smoker’s guidance and avoid adding extra wood just to extend the smoke.

Serving Suggestions

Serve the sliced tenderloin as the main dish with crisp or creamy sides that balance its smoky, lightly sweet seasoning. Roasted potatoes, mashed potatoes, grilled corn, green beans, or a crunchy cabbage slaw all work well. For a simple meal, add a green salad and warm rolls; for a heartier plate, pair it with mac and cheese or baked beans.

A tangy sauce is a useful contrast to the pork’s richness. Offer barbecue sauce, mustard sauce, or a quick apple-cider-vinegar dressing at the table rather than coating every slice, so the smoke and rub remain noticeable. Leftover slices also fit well in sandwiches with slaw, or in a grain bowl with rice, roasted vegetables, and a spoonful of pan juices.

Variations

Herb and pepper: Leave out the brown sugar and cayenne, then add 1 tsp (1 g) dried thyme or rosemary and an extra ½ tsp (1 g) black pepper. This gives the crust a more savory, herbal character. Dried herbs are convenient; if using fresh herbs, finely chop 1 tbsp (about 3 g) and press them onto the oiled pork.

Mustard coating: Spread 1 tbsp (15 g) Dijon mustard over the tenderloin before adding the rub. The mustard helps the seasoning adhere and adds a subtle tang, but it will not make the finished meat taste strongly of mustard. If you use this variation, reduce or omit the oil rather than applying both in full.

Spicier rub: Increase the cayenne to ¼ tsp (about 0.5 g), or add ½ tsp (1 g) chipotle powder in place of some of the paprika. Chipotle brings a deeper, more pronounced chile flavor, so start with a small amount if serving people with different heat preferences.

Different smoker temperature: You can smoke at 250°F (121°C) if that better suits your smoker or schedule. The tenderloin will generally finish sooner, often in roughly 45–75 minutes, but its thickness and equipment make a difference. Keep the same 145°F (63°C) endpoint and begin checking early; don’t raise the target temperature just to get a darker exterior.

Storage and Reheating

Refrigerate leftover pork within 2 hours of cooking, in a shallow airtight container. Properly refrigerated cooked pork keeps for 3–4 days. For longer storage, freeze it in a freezer-safe airtight package; for best quality, use it within about 2–3 months. Freezing in meal-size portions makes it easier to thaw only what you need.

Thaw frozen pork in the refrigerator, not on the counter. To reheat slices gently, place them in a covered oven-safe dish with a spoonful of water, broth, or reserved juices and warm in a 300°F (149°C) oven until hot. You can also reheat small portions in the microwave, covered and turned or stirred as needed. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check. Reheated tenderloin can dry out, so add only enough liquid to create a little steam and stop heating as soon as it reaches that temperature.

Frequently Asked Questions

How long does pork tenderloin take at 225°F in a smoker?

A 1½-pound (680 g) tenderloin commonly takes about 1 hour 10 minutes to 1 hour 25 minutes at 225°F (107°C). A smaller or thinner piece may finish sooner, while a thick one or a smoker that runs cool may take longer. Start checking with a thermometer at about 55 minutes and remove it at 145°F (63°C).

Can I smoke pork tenderloin at 250°F instead?

Yes. At 250°F (121°C), it often takes around 45–75 minutes, although the cut’s thickness and the smoker affect the timing. This higher setting is a reasonable option when you want to shorten the cook, but begin checking early and use the same safe internal temperature of 145°F (63°C) with a 3-minute minimum rest.

Is pork tenderloin supposed to be pink in the middle?

It can be. A slight pink color may remain when a whole cut of pork has reached the USDA FSIS safe minimum of 145°F (63°C) and rested for at least 3 minutes. Use a thermometer to confirm the temperature rather than trying to decide doneness by color or clear-looking juices.

Should I brine pork tenderloin before smoking?

Brining is optional, not necessary for this recipe. A brief brine can season the meat more deeply, but it adds time and can make the pork too salty if the brine is strong or the meat is left in it too long. If you choose to brine, keep it refrigerated, follow a reliable brine ratio and timing, pat the meat dry, and reduce or omit the salt in the rub.

Can I smoke pork tenderloin straight from frozen?

No. Thaw it safely in the refrigerator before smoking so it cooks evenly and you can accurately check the center temperature. A small tenderloin usually thaws faster than a large roast, but allow enough time for it to thaw completely; do not thaw raw pork on the counter.

What is the difference between pork tenderloin and pork loin?

Tenderloin is a long, narrow, especially lean muscle that cooks relatively quickly. Pork loin is a much larger, wider cut and needs a different cooking time, even if the two cuts are seasoned similarly. This recipe’s timing is for one tenderloin around 1½ pounds, not a pork loin roast.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).