🔥 This Smoked Pork Tenderloin is tender, juicy, and loaded with smoky BBQ flavor! Perfect for cookouts, holidays, or easy weeknight meals.
Easy Recipe for Smoked Pork Loin
Smoked pork is one of those things that just hits differently. Growing up, my family used every excuse to fire up the grill or smoker – holidays, birthdays, Saturdays, you name it. But it was always the smoked tenderloin that disappeared first. Juicy, full of flavor, and so easy to make, this smoked pork tenderloin recipe became my go-to for easy entertaining. If you’re looking for a simple but show-stopping meal, this is it.
Whether you’re new to smoking or a weekend BBQ warrior, this smoked pork loin is about to become your favorite.
⭐ Why You’ll Love This Recipe
- Full of smoky, savory flavor with a perfectly tender texture
- Uses a quick and simple rub for smoked pork loin with pantry spices
- Great for backyard BBQs, meal prep, or casual family dinners
- Kid-friendly and easy to adjust for more spice or sweetness
- Leftovers are just as delicious in wraps, salads, or breakfast hash
🛒 Ingredients & Substitutions
- pork tenderloin
- brown sugar – use dark brown sugar for a richer molasses flavor
- salt
- black pepper
- dry mustard – swap with Dijon mustard if needed (apply with oil)
- garlic powder
- onion powder
- smoked paprika – use cayenne or chili powder for spice
- olive oil – use avocado or canola oil instead
✨ Variations
- Add a BBQ sauce glaze during the last 15 minutes of smoking
- Make it spicy with cayenne or crushed red pepper flakes
- Serve it deluxe-style with sautéed mushrooms and onions
- Make it kid-friendly by omitting paprika and adding extra brown sugar
🧂 The Best Rub for Smoked Pork Loin
A great smoked tenderloin starts with the right flavor base, and that all comes down to the rub. This rub for smoked pork loin is simple but perfectly balanced to enhance the natural flavor of the meat while creating a flavorful bark on the outside. Here’s why each ingredient matters:
- brown sugar – Adds sweetness and helps create that beautiful caramelized crust on the outside of the pork. As it melts and cooks, it balances out the savory spices with a touch of warmth.
- salt – Essential for bringing out the flavor of the meat. It also helps the rub penetrate into the tenderloin for more flavorful bites.
- black pepper – Adds a subtle heat and earthiness. It plays well with both the sweet and smoky elements of the rub.
- dry mustard – Brings a tangy, slightly sharp edge that cuts through the richness of the pork. It also adds a layer of complexity to the seasoning.
- garlic powder – A savory essential. Garlic powder delivers a bold, aromatic flavor that works with just about everything in the rub.
- onion powder – Adds a touch of sweetness and umami. It deepens the overall flavor profile without overpowering the meat.
- smoked paprika – Delivers that signature smoky flavor with a hint of color. It ties everything together and adds depth, even before the meat hits the smoker.
Together, this blend hits all the right notes: sweet, salty, savory, and smoky. It’s bold enough to stand up to the smoking process but balanced so the pork still shines.
Want to make it your own? Add cayenne or chili powder for a kick, or increase the brown sugar for a sweeter crust that’s more kid-friendly. This rub is your flavor foundation – tweak it as you like!
🔥 Tips
- Always use a meat thermometer to avoid overcooking
- Let the meat rest after smoking for juicier slices
- Use mild fruitwoods like apple or cherry for balanced smoke flavor
- Slice thinly for sandwiches or thicker for main dishes
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❓ FAQs
Pork tenderloin is smaller and more tender. Pork loin is larger and better for roasting or grilling whole.
Yes, but adjust the cooking time. Pork loin takes longer. Follow the same rub for smoked pork loin.
Use a meat thermometer. 145°F is the perfect temp for juicy smoked tenderloin.
Yes! Bake at 375°F until the internal temperature reaches 145°F.
Absolutely. Freeze slices or whole pieces tightly wrapped for up to 2 months.
Yes! This rub works well on pork loin, pork chops, ribs, or even pork shoulder. Just adjust the cooking time based on the cut and size.
You can remove the silver skin (the thin, shiny membrane) before seasoning to help the rub stick better and improve texture. Otherwise, it’s ready to go!
No wrapping is needed for this smoked tenderloin. Letting it smoke uncovered creates a better crust. If you want extra moisture, you can tent it with foil for the last 15 minutes.
Don’t overcook it. Use a thermometer and pull it from the smoker as soon as it hits 145°F, then let it rest. This keeps it juicy and tender.
Mild fruitwoods like apple, cherry, or pecan add great flavor without overpowering the meat. Avoid strong woods like mesquite, which can be too intense for tenderloin.
🍽️ Other Recipes You May Enjoy
Smoked Pork Tenderloin
Equipment
- smoker BBQ grill
- basting brush
- grill-safe thermometer
- paper towels
Ingredients
- 2 pounds pork tenderloin
- 1 tablespoon light brown sugar packed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Instructions
- Preheat your smoker or BBQ to 225°F.
- In a small bowl, mix the brown sugar, salt, black pepper, dry mustard, garlic powder, onion powder, and smoked paprika.
- Pat the pork tenderloin dry with paper towels and place it on a plate.
- Brush the tenderloin with olive oil on all sides.
- Rub the seasoning mix evenly over the entire tenderloin.
- Place the pork tenderloin directly on the grill grates.
- Smoke for 1 hour and 30 minutes, or until the internal temperature reaches 145°F.
- Remove from the smoker and let rest for 5 minutes before slicing.
- Serve warm.
Notes
🥡 STORAGE
Store leftovers in an airtight container in the refrigerator for up to 4 days.♨️ REHEATING
- Air fryer: Best for crisp edges, about 3 to 5 minutes. Reheat in the air fryer at 330°F for 3 to 5 minutes, adding a splash of broth.
- Oven: Wrap in foil and warm at 325°F.
- Stovetop: Sauté slices in a skillet with a little oil or broth.
- Microwave: Reheat in short bursts with a damp paper towel.
❄️ FREEZING
Wrap tightly in plastic wrap and store in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.💡 TIPS FOR BEST RESULTS
- Use a meat thermometer to check for doneness at exactly 145°F.
- Let the meat rest for a few minutes before slicing to keep it juicy.
- Use a fruitwood like apple or cherry for a mild, sweet smoke flavor.
- Brush with BBQ sauce in the last 15 minutes of cooking for extra flavor.
♻️ LEFTOVERS
Chop and use in fried rice, stir into scrambled eggs for a breakfast omelet, or add to wraps and quesadillas for a delicious addition.Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
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