Smoked pork tenderloin is the perfect meat for a quick meal made on the smoker. Tender, juicy and full of flavors from smoky bacon, garlic, rosemary and sage.

If you have a smoker, which obviously you do since you are looking at this recipe, you know how deep a love for your smoker can go.
I mean you just can't beat making a dinner that smells like a campfire when you make it. There is absolutely nothing like it.
You get tender, perfectly cooked meat every single time. And this smoked pork tenderloin recipe is no exception.
If you haven't smoked a tenderloin on yet, you are in for a treat. The best part is that it takes about an hour (depending on the thickness) and you have dinner on the table.
So lets have a chat about what flavors we are working with here.
Let's get the scary part out of the way. I use bacon grease in the recipe. But don't fret. It CAN be optional although I strongly advise against omitting. And if it still weirds you out, just think of it like this.
If you would eat a pork tenderloin wrapped in bacon, you should have no problem smothering it in bacon grease. Let's just be logical about things. And if you want my dissertation on why bacon grease is better for you than most oils...just sent me an email.
Bacon goes so freaking well with the smokiness of the tenderloin. It is like the sophisticated brother of pork family. Leaving him out of the recipe would be a major disappointment to your taste buds.
On top of the bacon grease, we use a flavor dried spice rub with flavors that were just meant to be together. I am talking aromatic flavors of garlic, rosemary and sage. Ugh! So,so, so good.
Jump to:
What is a tenderloin
A pork tenderloin is a boneless piece of meat that is from the muscle that runs alongside the backbone. It is a slender long round piece of meat.
The tenderloin is different from the pork loin, which is it is often confused for, because it is from a different part of the pig. Here is a great in depth article if you are looking for more information on the difference between the two cuts of pork.
What to serve with your smoked pork tenderloin
Here are a few ideas to serve with your pork tenderloin:
- Baked Mac and Cheese
- Salad like this Bacon, feta and red onion salad
- Twice baked potatoes
- your favorite green beans, brussel sprouts or roasted broccoli
Temperatures
For this recipe, we will be smoking the pork at 250°F. It typically takes about an hour for your pork to be cooked thru at this temperature. I would start checking your pork at the 30 minute mark. Then recheck again at the 45 minute mark so you don't over cook the pork.
Of course if you have super thick or thin pieces of tenderloin the cooking times will vary.
Pork is cooked through when it reaches an internal temperature of 145°F. If you know you like your pork cooked on the more done side feel free to cook above that temp.
Wood chips
I used hickory flavored chips for this recipe but pork goes well with pecan, apple cherry and mesquite. So use what you have on hand or change it up. Thirty minutes is a general recommendation for how long you should soak your chips.
I do typically soak mine, but it is closer to like 10-15 minutes.
This is a good quick read on soaking wood chips if you want more info.
Let's cook
Are we ready to smoke some meat? Don't forget to pin this recipe for later! And share it with all your friends on all the social channels, cause you are the best!
PrintRecipe
Smoked Pork Tenderloin
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
Description
Smoked pork tenderloin is the perfect meat for a quick meal made on the smoker. Tender, juicy and full of flavors from smoky bacon, garlic, rosemary and sage.
Ingredients
Pork
- 2 pounds of pork tenderloin ( this usually comes in one package and each piece is about 1 pound each)
- 2-3 tablespoons of softened bacon grease (not liquid)
Rub
- 1 and ½ tablespoons of minced garlic
- 2 tablespoons of kosher salt
- 1 tablespoon of dried parsley
- 1 tablespoon of brown sugar
- ½ tablespoon of paprika
- 1 teaspoon of pepper
- 1 tablespoon of dried sage
Instructions
- In a small bowl, add ingredients for the dry rub and mix to combine evenly.
- Remove any excess fat and the silver skin from the pork tenderloins.
- Rub the room temperature bacon grease evenly over both pork tenderloins.
- Evenly cover the tenderloins with the dry rub by sprinkling over the entire tenderloin and rub in. I found it easier to sprinkle the seasoning on a baking tray and roll the tenderloins in it. There will be excess rub leftover. Just want to make sure they are covered evenly.
- Cover each tenderloin with plastic wrap individually and let marinate for 30 minutes.
- Pre heat smoker to 250°F and add wood chips according to your smokers directions. I used hickory wood chips.
- Place the tenderloins directly on the grates of the smoker, close the door and smoke until pork reaches an internal temperature of 145°F. Remove from the smoker and let rest 5 minutes before slicing into medallions.
Notes
- Although, in my experience this takes about an hour, all tenderloins are different thicknesses. The smoking time may vary depending on how thin or thick your cut is. I would start spot checking at the 30/45 minute mark with a cooking thermometer.
- I know the ingredient amounts seem like a lot, but you will not use all of the dry rub. You will just be coating the pork in it and discarding the rest that doesn't stay on the pork.
- Prep Time: 40
- Cook Time: 1 hour
- Category: Meat
- Method: Smoker
- Cuisine: American
Keywords: smoked pork tenderloin, gluten free pork tenderloin, smoked pork tenderloin dry rub
*This recipe was inspired by these potatoes on The Spruce Eats.
Katie
This pork is so insanely delicious. The bacon grease takes it to the next level. I can never go back to having pork any other way. Loren spoils me with such tasty recipes!
★★★★★
Steve
Whoa. What a burst of flavor. I was a little nervous at first because I have never smoked a pork tenderloin before the directions were clear and the flavors were amazing. Came out perfectly cooked and was extremely moist and tender. Thanks for another great recipe! Keep’em coming!!!!
★★★★★
Jean Choi
So tender and flavorful! The spice combo is just amazing.
★★★★★
ChihYu
This pork tenderloin is SO DELICIOUS! Tender, juicy and full of flavor!
★★★★★
Shelby Stover
I love how simple the rub is! Makes it easy to make sure I have everything!
★★★★★
Megan Stevens
Wow, lovely recipe and fun to make. Thank you!
★★★★★
Yang
Great recipe!!! I bet the rub will take great on ribs too.
★★★★★
Donny
I have a jar of bacon grease just waiting to be used for something like this. It looks amazing. Thanks!
★★★★★
Jennifer F
So delicious, thanks for the recipe --- it was a welcomed and flavorful change from our usual chicken breasts, lol - yet still lean!
★★★★★
Chris
This was an excellent rub choice. I smoked my tenderloin until it hit 145*. You could cut it with a fork! I will definitely be using this recipe again!
★★★★★