20 Delicious Pork Tenderloin Recipes to Smoke This Weekend

Oh, there’s nothing like the smell of pork tenderloin smoking away on a lazy weekend. Whether you’re a BBQ pro or just love easy, juicy dinners, these 20 recipes will take your weekend cookout to the next level. Grab your smoker and let’s dive in!

Applewood-Smoked Pork Tenderloin with Maple Bourbon Glaze

Lush and aromatic, this Applewood-Smoked Pork Tenderloin glistens with a sweet maple bourbon glaze that caramelizes beautifully over the gentle smoke. Each slice offers a tender, juicy bite with a delicate balance of smoky, sweet, and savory flavors, perfect for a refined yet rustic dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Pork

2 pork tenderloins (about 1-1.5 lb each), trimmed of silver skin
2 tablespoons Dijon mustard, smooth and creamy
1 tablespoon light brown sugar, packed
1 teaspoon smoked paprika, deeply fragrant
1 teaspoon garlic powder, finely milled
1/2 teaspoon onion powder, toasted
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

For the Maple Bourbon Glaze

1/2 cup pure maple syrup, amber grade
1/4 cup high-quality bourbon, such as Maker's Mark
2 tablespoons apple cider vinegar, unfiltered
1 tablespoon unsalted butter, cold and cubed
1 teaspoon pure vanilla extract

For Smoking

2 cups applewood chips, soaked in water for 30 minutes and drained

Instructions

Soak the applewood chips in water for 30 minutes; drain and set aside.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
Pat the pork tenderloins dry with paper towels. Brush all sides with the Dijon mustard, then evenly coat with the dry rub. Let rest at room temperature for 20 minutes to allow the flavors to meld.
In a small saucepan over medium heat, combine the maple syrup, bourbon, apple cider vinegar, and butter. Bring to a gentle simmer, whisking occasionally, for 5–6 minutes until slightly thickened and reduced by about a third. Remove from heat, stir in the vanilla extract, and set aside.
Preheat your smoker to 225°F using applewood chips for smoke. If using a charcoal smoker, add the soaked chips directly onto the coals.
Once the smoker reaches temperature and produces thin blue smoke, place the pork tenderloins on the grate, leaving space between them for air circulation. Close the lid and smoke for 45 minutes.
After 45 minutes, begin basting the pork with the maple bourbon glaze every 15 minutes, applying a thin layer each time. Continue smoking until the internal temperature reaches 145°F when measured at the thickest part, about 1 hour 15 minutes total cook time. (Tip: Use a digital instant-read thermometer for accuracy; avoid overcooking as the lean meat can dry out quickly.)
Remove the pork from the smoker and let it rest on a cutting board for 10 minutes, tented loosely with foil. This allows the juices to redistribute for maximum tenderness.
Slice the tenderloins crosswise into 1/2-inch-thick medallions and drizzle with any remaining glaze. (Tip: For cleaner slices, use a sharp chef’s knife and cut against the grain.)

One bite reveals a perfect harmony of smoky applewood, sweet maple, and warm bourbon tones, with the tenderloin yielding effortlessly under the knife. Serve atop a bed of creamy polenta or alongside roasted root vegetables, finishing with a sprinkle of flaky sea salt to highlight the glaze’s luscious finish.

Cajun-Smoked Pork Tenderloin with Creole Rub

Meticulously crafted with a bold Creole-inspired rub, this smoked pork tenderloin brings the vibrant heat of Louisiana to your backyard smoker. The combination of smoky paprika, cayenne, and aromatic herbs creates a deeply flavorful crust that locks in the meat's natural juices.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Creole Rub

2 tablespoons smoked paprika
1-2 teaspoons cayenne pepper (adjust for heat preference)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1 tablespoon kosher salt

Pork and Smoking

2 pork tenderloins (about 1 pound each), trimmed of silver skin
2 tablespoons extra virgin olive oil
1 cup hickory wood chips, soaked in water for 30 minutes

Instructions

In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, freshly ground black pepper, white pepper, and kosher salt; whisk until evenly blended.
Pat the pork tenderloins dry with paper towels, then brush all over with extra virgin olive oil to help the rub adhere.
Generously coat each tenderloin with the Creole rub, pressing gently to form a thick, even crust. Let rest at room temperature for 30 minutes — this allows the seasoning to penetrate and the meat to cook more evenly.
Preheat your smoker to 225°F using your preferred wood; for a classic smoky note, use soaked hickory chips. Place the chips in the smoker box or directly on the coals.
Once the smoker is ready, arrange the tenderloins on the grate, leaving space between them for smoke circulation. Smoke until the internal temperature reaches 145°F when tested with an instant-read thermometer — about 45 minutes. Tip: Resist opening the lid frequently; steady heat and smoke are key.
Remove the tenderloins from the smoker and let them rest on a cutting board for 10 minutes, tented loosely with foil. This step allows the juices to redistribute throughout the meat.
Slice the pork tenderloins against the grain into 1/2-inch-thick medallions, revealing the pale pink center and the deep mahogany crust.

Once sliced, the tenderloin presents a striking contrast between the smoky, spicy coating and the tender, juicy interior. Serve atop a bed of creamy stone-ground grits or alongside a tangy Creole mustard dipping sauce for an unforgettable southern-inspired meal.

Honey Mustard Smoked Pork Tenderloin

Elegantly smoky and kissed with a sweet-tangy glaze, this honey mustard smoked pork tenderloin is a showstopper that belies its simple preparation. The tender meat, infused with hardwood smoke, pairs beautifully with the glossy finish of a homemade honey mustard.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

1 (1- to 1.5-pound) pork tenderloin, trimmed of silver skin
¼ cup high-quality honey
2 tablespoons whole-grain Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely minced
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon smoked paprika

Instructions

Pat the pork tenderloin dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika. Let rest at room temperature for 20 minutes.
In a small bowl, whisk together honey, whole-grain mustard, apple cider vinegar, olive oil, and minced garlic until smooth. Set aside half for glazing and half for serving.
Preheat smoker to 225°F using hickory wood chips for smoke. Place the seasoned tenderloin directly on the grill grate.
Smoke for 30 minutes, then brush generously with the glaze. Continue smoking until the internal temperature reaches 140°F, about 15 to 20 more minutes. Tip: Use an instant-read thermometer for accuracy.
Transfer the tenderloin to a cutting board, tent loosely with foil, and let rest for 10 minutes. Tip: Resting allows juices to redistribute for maximum tenderness.
Slice into ½-inch medallions and serve with the reserved honey mustard glaze drizzled on top. Tip: For a prettier presentation, slice on a bias.

Just a whisper of smoke and a luscious honey mustard finish make this tenderloin unforgettable. Pair it with a crisp arugula salad or roasted root vegetables for a complete, family-friendly meal that feels like a special occasion.

Smoked Pork Tenderloin Medallions with Chimichurri

Yearning for a show-stopping dish that marries smoky richness with bright, herbaceous notes? This recipe transforms humble pork tenderloin into elegant smoked medallions, each bite tender and kissed with wood smoke, then finished with a vibrant chimichurri that cuts through the richness like a chorus of fresh herbs.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Pork and Dry Brine

1.5 pounds pork tenderloin, silverskin removed
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

For the Chimichurri

1 cup loosely packed fresh flat-leaf parsley, finely chopped
2 tablespoons fresh oregano leaves, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt

Instructions

Pat the pork tenderloin dry with paper towels. In a small bowl, combine 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Rub the mixture evenly all over the tenderloin, pressing to adhere. Place on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours or up to overnight—this dry brine ensures juicy, well-seasoned meat.
About 30 minutes before smoking, remove the pork from the refrigerator and let it come to room temperature. Meanwhile, preheat your smoker to 225°F using hickory or applewood chips for a mild, fruity smoke.
When the smoker is ready, place the pork tenderloin directly on the grate and smoke until the internal temperature reaches 135°F for medium-rare, about 35–45 minutes. Tip: Use a probe thermometer to avoid overcooking; the temperature will continue to rise during resting.
While the pork smokes, prepare the chimichurri. In a medium bowl, combine 1 cup finely chopped fresh flat-leaf parsley, 2 tablespoons finely chopped fresh oregano, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup extra-virgin olive oil, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon kosher salt. Stir well and let sit at room temperature to meld flavors.
Once the pork reaches 135°F, transfer it to a cutting board and let rest for 10 minutes, tented loosely with foil. This redistributes juices—slicing too early will cause them to run out.
Slice the rested pork crosswise into 1-inch-thick medallions. Arrange on a platter and spoon a generous amount of chimichurri over the top (reserve extra for serving).

Crowned with that emerald-green chimichurri, the medallions offer a symphony of textures: the smoky, caramelized crust yielding to a rosy, juicy center, each bite punctuated by the herbaceous tang and gentle heat of the sauce. Serve alongside roasted baby potatoes or a crisp arugula salad for a meal that feels both rustic and refined—perfect for a summer evening or a celebratory dinner.

Asian-Style Smoked Pork Tenderloin with Soy-Ginger Glaze

Unveiling a showstopping centerpiece for your next gathering, this Asian-Style Smoked Pork Tenderloin with Soy-Ginger Glaze marries the deep, woodsy aroma of applewood smoke with a lustrous, umami-packed glaze. Each slice is a study in contrasts: tender, juicy meat against a sticky-sweet, savory finish that whispers of ginger and soy.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Pork

1½ lbs pork tenderloin, silver skin removed
1½ tsp kosher salt
½ tsp finely ground black pepper
1 cup applewood chips, soaked in water 30 minutes

For the Soy-Ginger Glaze

⅓ cup low-sodium soy sauce
3 tbsp honey
2 tbsp unseasoned rice vinegar
1 tbsp toasted sesame oil
2 tsp freshly grated ginger
3 cloves garlic, minced

For Garnish

2 tbsp thinly sliced scallions (green parts only)

Instructions

Pat the pork tenderloin dry with paper towels. Season evenly on all sides with kosher salt and finely ground black pepper. Let rest at room temperature for 20 minutes.
Meanwhile, prepare your smoker for indirect cooking at 225°F using soaked applewood chips for a gentle, fruity smoke. (Tip: maintain a clean, thin smoke for best flavor.)
Once the smoker reaches 225°F, place the pork on the grate and smoke until the internal temperature hits 140°F, about 45–55 minutes. (Tip: use a reliable probe thermometer and avoid opening the lid unnecessarily.)
While the pork smokes, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until slightly thickened, about 5 minutes. Remove from heat.
When the pork reaches 140°F, brush a generous layer of glaze over the entire surface. Continue smoking until the internal temperature climbs to 145°F, about 10–15 minutes more. (Tip: apply glaze in two coats for a richer sheen.)
Transfer the pork to a cutting board and tent loosely with foil. Rest for 10 minutes—this ensures juices redistribute and the meat stays succulent.
Slice the tenderloin into ½-inch medallions against the grain, drizzle with remaining warm glaze, and garnish with sliced scallions.

Velvety on the palate, with a whisper of smoke and a glossy, cling-worthy glaze, this pork tenderloin demands a spot on your holiday table or a special weeknight dinner. Serve atop steamed jasmine rice with a side of blistered green beans for a complete, vibrant plate.

Maple Chipotle Smoked Pork Tenderloin

Velvety smoke meets gentle heat in this showstopping pork tenderloin, where maple syrup’s sweetness tempers the bold warmth of chipotle. Smoked low and slow, every slice reveals a juicy, caramelized crust. This is the kind of dish that elevates a simple weeknight into a celebration.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

For the Dry Rub

1 tablespoon coarse sea salt
1 teaspoon freshly cracked black pepper
1 teaspoon sweet smoked paprika

For the Maple Chipotle Glaze

1/3 cup pure maple syrup
2 chipotle peppers from a can in adobo, minced
1 tablespoon adobo sauce
1 tablespoon unfiltered apple cider vinegar

For the Pork

2 pork tenderloins (about 1.5 pounds total), trimmed of silver skin

Instructions

Prepare your smoker for indirect heat at 225°F, using hardwood like hickory or apple. For a charcoal smoker, soak wood chips in water for 30 minutes beforehand.
Pat the pork tenderloins dry with paper towels. Apply the dry rub evenly over all surfaces, pressing gently to adhere. Let rest at room temperature for 20 minutes to allow the seasoning to penetrate.
In a small bowl, whisk together the maple syrup, minced chipotle peppers, adobo sauce, and apple cider vinegar to create the glaze. Set aside.
Place the seasoned tenderloins on the smoker grate. Smoke for 1 hour, maintaining a steady 225°F. Avoid opening the smoker too often to keep temperature consistent.
After 1 hour, brush a generous layer of the glaze over the pork. Continue smoking for another 30 minutes, reapplying glaze every 15 minutes for a thicker, stickier crust. Smoke until the internal temperature reaches 145°F on an instant-read thermometer inserted into the thickest part.
Remove the pork from the smoker, tent loosely with foil, and let rest for 10 minutes. This resting period is crucial for juicy results—it allows the juices to redistribute throughout the meat.
Slice the tenderloin into 1-inch medallions. Drizzle any remaining glaze over the top before serving.

Plush and smoky, each bite offers a tender, juicy interior with a lacquered, spicy-sweet crust. Serve alongside creamy grits or a crisp apple slaw to balance the heat. This is the kind of recipe that makes you look forward to leftovers—if there are any.

Garlic-Herb Butter Smoked Pork Tenderloin

Kissed by the gentle heat of the smoker and basted with a fragrant garlic-herb butter, this smoked pork tenderloin promises a succulent, aromatic finish that elevates any dinner table. The tender meat, infused with herbaceous notes, becomes the centerpiece of a memorable meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

2 pork tenderloins (about 1 pound each), trimmed
4 tablespoons unsalted butter, softened
3 large garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Preheat your smoker to 225°F using a mild fruit wood like apple or cherry for a subtle sweetness that complements the pork.
Pat the pork tenderloins thoroughly dry with paper towels; this ensures a perfect crust.
Season evenly on all sides with the kosher salt and freshly ground black pepper.
In a small bowl, mash the softened unsalted butter with the minced garlic, chopped rosemary, and chopped thyme until well combined.
Place the tenderloins directly on the smoker grate and smoke for 30 minutes without flipping.
After 30 minutes, generously brush the tenderloins with the garlic-herb butter. Continue smoking until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 more minutes.
Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing against the grain. This resting period locks in the juices.

Nestled against a bed of roasted vegetables or sliced over a peppery arugula salad, each bite offers a buttery richness with a whisper of smoke. The herbaceous crust and tender interior make this dish an unforgettable centerpiece for any gathering.

Reverse-Sear Smoked Pork Tenderloin

Smoking pork tenderloin low and slow before a final high-heat sear yields an extraordinary balance of smoky depth and juicy tenderness. Succulent and perfectly pink from edge to center, this reverse-sear technique transforms an affordable cut into a showstopping centerpiece.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

For the Pork Tenderloin

1 (2 lb) pork tenderloin, trimmed of silver skin
2 tbsp rich extra virgin olive oil
2 tsp finely ground black pepper
1 tsp kosher salt
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional)
2 tbsp unsalted butter

Instructions

Pat the pork tenderloin dry with paper towels to remove excess moisture.
In a small bowl, combine finely ground black pepper, kosher salt, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Rub the pork tenderloin all over with rich extra virgin olive oil, then coat evenly with the spice mixture.
Preheat your smoker to 225°F (or use an oven with a smoking tube for similar effect). For even cooking, let the pork come to room temperature for 30 minutes before smoking.
Place the seasoned pork in the smoker and cook until the internal temperature reaches 130°F, about 45 minutes. Use a reliable instant-read thermometer to avoid overcooking.
Remove the pork from the smoker and let it rest for 10 minutes. This allows the juices to redistribute.
Heat a cast-iron skillet over high heat until it begins to smoke. Add the unsalted butter and swirl to coat.
Sear the pork in the hot pan, turning every 1–2 minutes, until a deep golden crust forms and the internal temperature reaches 140°F (about 6–8 minutes total).
Transfer the pork to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice into 1/2-inch medallions and serve immediately.

Undeniably, the reverse-sear method delivers pork that is both smoky and succulent, with a crave-worthy crust. Unforgettable when paired with a tangy apple cider glaze or creamy mashed potatoes, this dish proves that simple techniques yield extraordinary results.

Pellet Smoker Pork Tenderloin with Coffee Rub

Elevate your backyard barbecue with this Pellet Smoker Pork Tenderloin, where a bold coffee rub creates a deeply savory, caramelized crust. The gentle smoke from the pellet grill infuses the lean meat with a subtle wood-fired aroma, while the rub’s complexity adds a sophisticated touch. Perfect for a refined yet approachable dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

For the Pork Tenderloin

1 (1- to 1½-pound) pork tenderloin, trimmed of silver skin
1 tablespoon extra-virgin olive oil

For the Coffee Rub

2 tablespoons finely ground dark roast coffee
1 tablespoon dark brown sugar, packed
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (optional)

Instructions

Preheat your pellet smoker to 225°F using hickory or apple wood pellets for a mild, sweet smoke.
Meanwhile, pat the pork tenderloin dry with paper towels. Let it rest at room temperature for 30 minutes to promote even cooking.
In a small bowl, combine the finely ground coffee, brown sugar, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne (if using). Whisk until evenly blended.
Rub the tenderloin all over with the olive oil, then generously coat with the coffee rub, pressing gently to adhere. Discard any excess rub.
Place the tenderloin directly on the smoker grates. Insert a probe thermometer into the thickest part of the meat.
Smoke until the internal temperature reaches 145°F, about 45 to 55 minutes. For accuracy, use a reliable instant-read thermometer.
Remove the tenderloin from the smoker and tent loosely with foil. Let rest for 10 minutes—this allows juices to redistribute, ensuring a moist result.
Slice the tenderloin against the grain into ½-inch medallions. Serve immediately.

Rich, smoky, and subtly sweet from the coffee rub, this tenderloin boasts a caramelized crust and a juicy, tender interior. Serve sliced over creamy polenta or alongside a simple arugula salad with lemon vinaigrette for an elegant, restaurant-quality meal at home.

Bourbon Peach Smoked Pork Tenderloin (Summer BBQ)

Kick off your summer barbecue with a showstopping smoked pork tenderloin, glazed in a rich bourbon-peach reduction that balances sweet, smoky, and savory notes.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

1 (1.5-pound) pork tenderloin, trimmed of silverskin
1 tablespoon kosher salt
1 teaspoon finely ground black pepper
1 teaspoon garlic powder
1 teaspoon applewood-smoked paprika
1/2 cup ripe peach preserves
1/4 cup rich amber bourbon
2 tablespoons apple cider vinegar
1 tablespoon whole-grain Dijon mustard
2 tablespoons light brown sugar
Fresh peach slices, for garnish (optional)

Instructions

Pat the pork tenderloin dry with paper towels to ensure the rub adheres.
In a small bowl, combine kosher salt, finely ground black pepper, garlic powder, and applewood-smoked paprika.
Apply the dry rub evenly over the entire tenderloin, pressing gently. Refrigerate uncovered for 30 minutes to allow the flavors to penetrate. (Tip: This dry brine step locks in moisture and boosts flavor.)
Meanwhile, in a small saucepan over medium heat, combine peach preserves, rich amber bourbon, apple cider vinegar, whole-grain Dijon mustard, and light brown sugar. Whisk until smooth.
Bring the glaze to a gentle simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until slightly thickened. Set aside. (Tip: Don't let it boil vigorously or the bourbon will burn off too quickly.)
Preheat your smoker to 225°F using peach or hickory wood chips for a fruity, aromatic smoke. (Tip: Soak wood chips in water for 30 minutes before adding to the smoker to produce a steady smoke.)
Place the seasoned tenderloin on the smoker grate and smoke until the internal temperature reaches 135°F for medium-rare, approximately 1 hour. During the last 20 minutes, brush the tenderloin generously with the bourbon-peach glaze every 5 minutes, reserving some for serving.
Remove the tenderloin from the smoker and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute and ensures tender slices.
Slice the tenderloin into 1/2-inch-thick medallions and transfer to a serving platter. Drizzle with the reserved glaze and garnish with fresh peach slices if desired.

Just before serving, drizzle the remaining glaze over the sliced tenderloin and garnish with fresh peach slices for a vibrant finish. The tender, smoky meat paired with the glossy, tangy-sweet glaze will have guests reaching for seconds.

Smoked Pork Tenderloin Sandwich with Pickled Onions

Make every bite count with this smoked pork tenderloin sandwich, where succulent, hickory-kissed meat meets the bright tang of quick-pickled red onions. It’s a refined yet approachable twist on a backyard classic.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Pickled Onions

1 large red onion, thinly sliced
½ cup bright red wine vinegar
¼ cup water
1 tablespoon granulated sugar
1 teaspoon flaky sea salt

Smoked Pork Tenderloin

1 (1½–2 pound) pork tenderloin, trimmed
1 tablespoon rich extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon finely ground black pepper
1 teaspoon light brown sugar

For Assembly

4 firm brioche buns, split
¼ cup rich mayonnaise
1 cup fresh arugula

Instructions

In a small saucepan, combine red wine vinegar, water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring until dissolved. Pour the hot liquid over the sliced red onion in a heatproof bowl. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to 2 days) for the onions to soften and absorb the tangy brine.
Pat the pork tenderloin dry with paper towels. Rub all over with olive oil, then season evenly with kosher salt, black pepper, and brown sugar. Let stand at room temperature for 15 minutes while you prepare the smoker.
Prepare a smoker for indirect heat at 225°F, using hickory wood chunks for a robust smoky flavor. Place the seasoned pork tenderloin directly on the smoker grate. Smoke until an instant-read thermometer inserted into the thickest part registers 145°F, about 30–40 minutes. Tip: For the best smoke ring, keep the lid closed as much as possible.
Transfer the smoked pork to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute, ensuring moist, tender slices. After resting, slice the pork thinly against the grain into medallions.
While the pork rests, toast the brioche buns on a griddle or in a dry skillet until golden. Spread a generous layer of mayonnaise on both halves of each bun.
To assemble, place a few slices of smoked pork on the bottom bun. Top with a generous mound of pickled onions and a handful of fresh arugula. Close the sandwich and press gently. Tip: Drain the pickled onions slightly before piling to avoid soggy bread, and for extra flavor, drizzle a teaspoon of the pickling liquid over the arugula.

Sink your teeth into layers of tender, smoky pork, each slice glistening with natural juices. The pickled onions cut through the richness with a piquant brightness, while the peppery arugula adds a fresh, crisp finish. For a picnic-perfect presentation, arrange the sandwiches on a wooden board with extra pickled onions on the side and a glass of chilled hard cider.

Stuffed Smoked Pork Tenderloin with Spinach and Feta

Often reserved for special occasions, this Stuffed Smoked Pork Tenderloin with Spinach and Feta transforms a simple weeknight cut into an elegant Mediterranean-inspired centerpiece. The tenderloin is butterflied, filled with a savory spinach and feta mixture, then smoked low and slow until impossibly juicy and kissed with applewood smoke.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

1 (1½-pound) pork tenderloin, silver skin removed
3 cups fresh baby spinach
4 ounces crumbled feta cheese
¼ cup finely chopped sun-dried tomatoes in oil, drained
2 cloves garlic, minced
1 tablespoon rich extra virgin olive oil, plus more for drizzling
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
2 tablespoons Dijon mustard
1 tablespoon honey
Wood chips (apple or cherry), soaked in water for 30 minutes

Instructions

Prepare the smoker for indirect heat at 225°F, using soaked wood chips for smoke.
In a skillet over medium heat, add 1 tablespoon olive oil. Sauté the spinach until just wilted, about 2 minutes. Transfer to a bowl and let cool slightly.
To the cooled spinach, add crumbled feta, sun-dried tomatoes, minced garlic, salt, pepper, and red pepper flakes. Stir to combine.
Butterfly the pork tenderloin by slicing lengthwise down the center, stopping ½ inch from the opposite side. Open like a book. Cover with plastic wrap and pound to an even ½-inch thickness. (Tip: Pounding ensures even cooking and makes rolling easier.)
Spread the spinach-feta mixture evenly over the tenderloin, leaving a 1-inch border on all sides.
Roll the tenderloin tightly from one long edge, tucking in any filling. Tie with kitchen twine at 2-inch intervals to secure. (Tip: Use a tight roll to prevent the filling from oozing out during smoking.)
In a small bowl, whisk together Dijon mustard and honey. Brush the mixture all over the outside of the rolled tenderloin.
Place the tenderloin directly on the smoker grate. Smoke at 225°F for 40-50 minutes, or until the internal temperature reaches 145°F. (Tip: Use an instant-read thermometer for accuracy; carryover cooking will raise the temp 5°F.)
Remove from the smoker and let rest for 10 minutes. This allows juices to redistribute. Slice into 1-inch medallions and serve.

Now, the tenderloin emerges with a bronzed, sticky mustard-honey glaze and a delicate smoke ring. Each slice reveals a vibrant green and white spiral of spinach and feta against the rosy pork. Serve alongside roasted fingerling potatoes or a crisp arugula salad with lemon vinaigrette for a balanced, company-worthy dinner.

Low-Carb Smoked Pork Tenderloin with Mustard Herb Crust

Dinner tonight deserves an opulent yet health-conscious centerpiece. This low-carb smoked pork tenderloin, cloaked in a fragrant mustard-herb crust, delivers both indulgence and keto-friendly nutrition.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

1 (1.5 lb) pork tenderloin, trimmed of silver skin
2 tablespoons whole-grain Dijon mustard
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon rich extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon finely ground black pepper

Instructions

Pat the pork tenderloin dry with paper towels to ensure the crust adheres well.
In a small bowl, combine the whole-grain Dijon mustard, minced garlic, chopped rosemary, thyme leaves, olive oil, kosher salt, and black pepper to form a thick paste.
Rub the mustard-herb paste evenly over the entire surface of the pork tenderloin. For deeper flavor, let it rest at room temperature for 15 minutes while the smoker preheats.
Preheat your smoker to 225°F using hickory or apple wood chips for a mild, sweet smoke.
Place the seasoned tenderloin directly on the smoker grate. Insert a probe thermometer into the thickest part of the meat.
Smoke until the internal temperature reaches 140°F, about 35–45 minutes. Tip: Avoid opening the smoker frequently—it causes temperature fluctuations and uneven cooking.
Remove the tenderloin from the smoker and tent loosely with foil. Let it rest for 10 minutes—the carryover cooking will bring it to a safe 145°F while retaining juices.
Slice the tenderloin against the grain into 1/2-inch medallions. Tip: For clean slices, use a sharp knife and wipe the blade between cuts.

Served atop a bed of peppery arugula with shaved Parmesan, each slice reveals a smoky, herbaceous crust and juicy center—proof that low-carb dining can be effortlessly elegant.

Gluten-Free Smoked Pork Tenderloin with Orange Glaze

Luminous and luscious, this gluten-free smoked pork tenderloin with an amber citrus glaze brings a touch of elegance to any gathering. Each slice reveals a juicy, smoky interior encased in a glossy, tangy-sweet finish.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

2 (1-pound) pork tenderloins, silver skin removed
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 cup freshly squeezed orange juice (from about 3 navel oranges)
1/3 cup rich wildflower honey
2 tablespoons certified gluten-free tamari
3 cloves fresh garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon arrowroot starch
2 cups applewood chips, soaked in water for 30 minutes and drained

Instructions

Pat the tenderloins dry with paper towels. Rub evenly with extra virgin olive oil, then season all over with smoked paprika, fine sea salt, and freshly ground black pepper. Let rest at room temperature for 15 minutes.
In a small bowl, whisk together orange juice, honey, gluten-free tamari, minced garlic, grated ginger, and arrowroot starch until smooth. Set aside.
Prepare your smoker for indirect heat at 225°F (107°C). Add the soaked applewood chips to the smoker box or directly onto the coals.
Place the seasoned tenderloins on the smoker grate. Smoke until the internal temperature reaches 135°F (57°C), about 45 minutes to 1 hour. Tip: Use an instant-read thermometer for accuracy, and avoid opening the smoker too often to maintain consistent heat.
Brush the glaze generously over the tenderloins. Continue smoking until the internal temperature hits 145°F (63°C) for medium, about 15 more minutes. Tip: Apply a second coat of glaze halfway through for a thicker, lacquered finish.
Remove the tenderloins from the smoker and tent loosely with foil. Let rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring every slice is moist and tender.
Slice into 1/2-inch medallions and serve with any remaining glaze warmed on the side.

The tenderloin emerges from the smoker with a delicate smoky aroma, its surface lacquered with a tangy-sweet orange glaze. Serve alongside roasted vegetables or a crisp arugula salad for a complete, elegant meal.

Apple Cider Brined Smoked Pork Tenderloin

From the first aromatic whiff of applewood smoke to the last tender, juicy bite, this apple cider brined smoked pork tenderloin defines elevated comfort cooking. The brine infuses every fiber with subtle sweetness and spice, while the slow smoke builds a mahogany crust that shatters to reveal impossibly moist meat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Brine

3 cups fresh apple cider
2 cups water
1/4 cup coarse kosher salt
2 tablespoons light brown sugar, packed
1 tablespoon whole black peppercorns
2 dried bay leaves
4 cloves garlic, smashed

For the Pork

1 (1.5-pound) pork tenderloin, silver skin removed
2 cups apple wood chips, soaked in water for 30 minutes and drained
1 tablespoon rich extra virgin olive oil
1 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper

Instructions

In a medium saucepan over medium heat, combine the apple cider, water, kosher salt, brown sugar, peppercorns, bay leaves, and smashed garlic. Stir until the salt and sugar dissolve, about 3 minutes. Remove from heat and let the brine cool completely to room temperature. (Tip: Speed cooling by placing the pot in an ice bath.)
Place the pork tenderloin in a large resealable plastic bag or a nonreactive container. Pour the cooled brine over the pork, seal, and refrigerate for 8 to 12 hours. (Tip: Do not exceed 12 hours or the meat may become too salty.)
Remove the pork from the brine, discarding the brine. Pat the tenderloin dry with paper towels and let it sit at room temperature for 20 minutes to take off the chill.
Prepare a smoker for indirect heat at 225°F, using apple wood chips for smoke. (Tip: If using a charcoal smoker, add the soaked chips directly to the coals.)
Rub the pork tenderloin all over with the olive oil, then season evenly with the flaky sea salt and black pepper.
Place the pork in the smoker, close the lid, and smoke until the internal temperature reaches 145°F on an instant-read thermometer, about 45 minutes. (Tip: Insert the thermometer into the thickest part of the meat for accuracy.)
Transfer the smoked tenderloin to a cutting board and let it rest for 10 minutes before slicing against the grain into 1-inch medallions. (Tip: Resting allows juices to redistribute, ensuring every slice is succulent.)

Herbaceous and faintly sweet, each slice glistens with a rosy blush, offering a perfect balance of salty-sweet brine and smoky char. Serve it alongside a tart apple slaw or creamy mashed potatoes to let the pork shine, and watch it become an instant holiday favorite.

Korean BBQ Smoked Pork Tenderloin with Gochujang Glaze

Yearning for a bold fusion of smoke and spice, this Korean BBQ smoked pork tenderloin delivers an elegant balance of sweet, savory, and fiery notes. The gochujang glaze caramelizes into a lacquered finish, while the slow smoke infuses the lean meat with deep, woodsy complexity—a showstopping centerpiece that’s surprisingly simple to achieve at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 75 minutes

Ingredients

1 (1.5 to 2-pound) pork tenderloin, trimmed of silver skin
3 tablespoons gochujang (Korean chili paste)
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Wood chips (hickory or oak), soaked in water for 30 minutes
2 green onions, thinly sliced (for garnish)

Instructions

Pat the pork tenderloin dry with paper towels. Season evenly with kosher salt and black pepper.
Prepare the gochujang glaze: In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Place the tenderloin in a shallow dish and spoon half of the glaze over it, turning to coat. Reserve the remaining glaze for later. Cover and refrigerate for at least 30 minutes (or up to 4 hours) for the flavors to meld. (Tip: Do not marinate too long as the sugars in the glaze can burn; 30 minutes is ideal.)
Prepare your smoker for indirect cooking at 225°F, using soaked wood chips for smoke. (Tip: Maintain a steady temperature; fluctuations can dry out the tenderloin.)
Once the smoker is ready, place the pork tenderloin on the grate, away from direct heat. Insert a probe thermometer into the thickest part of the meat.
Smoke the tenderloin for about 60–75 minutes, or until the internal temperature reaches 140°F. (Tip: For juiciness, pull the meat at 140°F as carryover cooking will bring it to a safe 145°F.)
During the last 10 minutes of smoking, brush the tenderloin with the reserved glaze. (Note: Adding glaze too early can char due to sugars; do it near the end.)
Remove the pork from the smoker and let it rest on a cutting board for 10 minutes. The temperature will rise to 145°F.
Slice the tenderloin against the grain into 1/2-inch medallions. Drizzle any residual glaze or juices over the slices. Garnish with sliced green onions.

Golden and lacquered, each slice yields a perfect balance of smoky tenderness and spicy-sweet glaze. Serve over steamed rice with kimchi for a complete Korean-inspired feast.

Smoked Pork Tenderloin Kebabs with Pineapple and Peppers

Marrying the rich savoriness of smoked pork with the bright sweetness of caramelized pineapple, these kebabs redefine summer grilling. Each bite offers a perfect balance of smoky, tangy, and savory notes, elevated by a glossy tropical glaze.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 25 minutes

Ingredients

1½ lb pork tenderloin, trimmed and cut into 1½-inch cubes
1 fresh pineapple, peeled, cored, and cut into 1½-inch chunks
1 red bell pepper, seeded and cut into 1½-inch pieces
1 yellow bell pepper, seeded and cut into 1½-inch pieces
1 medium red onion, cut into 1-inch wedges
3 tablespoons extra virgin olive oil
¼ cup honey
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon fine sea salt

Instructions

In a large bowl, whisk together the extra virgin olive oil, honey, lime juice, soy sauce, minced garlic, smoked paprika, black pepper, and sea salt until fully combined. Reserve ¼ cup of the marinade for basting.
Add the cubed pork tenderloin to the bowl with the remaining marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your smoker to 225°F using applewood or hickory for a mild smoke flavor.
Thread the marinated pork, pineapple chunks, bell peppers, and red onion wedges onto skewers, alternating ingredients. Leave a small gap between pieces for even smoke circulation.
Place the skewers on the smoker grate and smoke for 20 minutes. After 10 minutes, brush the reserved marinade over the kebabs. Continue smoking until the pork registers 145°F on an instant-read thermometer, about 5-10 more minutes.
Remove the skewers from the smoker and let rest for 5 minutes. The residual heat will carry the pork to a juicy finish without overcooking.

A final brush of the tropical glaze yields a glossy, caramelized crust that beautifully contrasts the tender, smoky meat. Serve the kebabs over cilantro-lime rice or with a crisp green salad for a complete, elegant meal.

Paleo Smoked Pork Tenderloin with Rosemary and Garlic

Rich, smoky, and deeply aromatic, this paleo-friendly smoked pork tenderloin is a showstopper. Coated in a fragrant rosemary-garlic rub and kissed by wood smoke, it delivers a refined balance of earthy herbs and savory char. Perfect for a weekend gathering or a wholesome weeknight centerpiece.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

1 (1.5-2 lb) pork tenderloin, trimmed of silverskin
3 tablespoons high-quality extra virgin olive oil
2 tablespoons fresh rosemary leaves, finely chopped
6 cloves fresh garlic, minced
1 1/2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper

Instructions

Prepare your smoker for indirect heat at 225°F, using your choice of wood chips (apple or hickory work beautifully for pork).
Pat the pork tenderloin dry with paper towels to ensure the rub adheres and creates a nice crust.
In a small bowl, combine the olive oil, chopped rosemary, minced garlic, sea salt, and black pepper; stir into a paste.
Rub the paste all over the tenderloin, pressing gently to coat evenly. Let the meat rest at room temperature for 20 minutes to absorb flavors and come closer to room temp for even cooking.
Place the tenderloin directly on the smoker grate and smoke until an instant-read thermometer inserted into the thickest part registers 145°F, about 45 minutes. Tip: maintain a steady 225°F and add wood chips as needed for continuous smoke.
Remove the pork from the smoker and tent loosely with foil. Allow it to rest for 10 minutes before slicing—this redistributes juices for a moist, tender result.
Slice the tenderloin against the grain into 1/2-inch medallions and arrange on a platter.

Keep the presentation elegant yet simple: fan the slices over a bed of peppery arugula and finish with a drizzle of aged balsamic glaze. The tender, smoky meat paired with fresh greens makes for a light yet satisfying meal that feels effortlessly special.

Smoked Pork Tenderloin with Balsamic Reduction

Few dishes capture the essence of refined comfort quite like smoked pork tenderloin, its tender, smoky richness elevated by a tangy-sweet balsamic reduction. This sophisticated pairing transforms a simple cut into a centerpiece worthy of any table.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

2 pork tenderloins (about 1 lb each)
1 cup aged balsamic vinegar
2 tablespoons honey
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 sprig fresh rosemary

Instructions

Remove the pork tenderloins from the refrigerator 30 minutes before cooking to let them come to room temperature; this ensures even cooking.
In a small bowl, whisk together the aged balsamic vinegar, honey, brown sugar, minced garlic, extra virgin olive oil, kosher salt, and freshly cracked black pepper to create a marinade.
Place the tenderloins in a resealable bag, pour the marinade over them, seal, and massage gently to coat. Refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
Preheat your smoker to 225°F using fruit wood like apple or cherry for a mild, sweet smoke that complements pork.
Remove the tenderloins from the marinade and pat dry with paper towels. Discard the leftover marinade.
Rub each tenderloin with the fresh rosemary sprig, pressing lightly to release oils, then season with a pinch of additional salt and pepper if desired.
Place the tenderloins directly on the smoker grate, insert a probe thermometer into the thickest part of one tenderloin, and smoke until the internal temperature reaches 140°F, about 30-40 minutes.
While the pork smokes, prepare the balsamic reduction: In a small saucepan over medium heat, combine 1 cup of aged balsamic vinegar with 2 tablespoons of honey and 1 tablespoon of brown sugar (from the marinade). Bring to a simmer, then reduce heat to low and cook until thickened and syrupy, about 8-10 minutes, stirring occasionally.
Once the tenderloins reach 140°F, brush them generously with the balsamic reduction. Continue smoking for another 5-10 minutes, until the internal temperature reaches 145°F.
Remove the tenderloins from the smoker, tent loosely with foil, and rest for 10 minutes. The temperature will rise to 150°F during resting.
Slice the tenderloins against the grain into 1-inch medallions, drizzle with remaining balsamic reduction, and garnish with fresh rosemary sprigs.

Luscious and tender, each slice of this smoked pork tenderloin offers a delightful contrast between the savory, smoky meat and the glossy, sweet-tart balsamic reduction. Serve it atop a bed of arugula with shaved Parmesan for a complete, elegant meal.

Sous-Vide then Smoked Pork Tenderloin with Herb Crust

Nestled between the precision of sous-vide and the rustic allure of smoke, this pork tenderloin achieves a remarkable tenderness that no single method can deliver. A fragrant herb crust adds texture and brightness, transforming a weeknight staple into an elegant centerpiece.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Pork and Brine

1 (1- to 1.5-pound) pork tenderloin, silver skin removed
2 tablespoons kosher salt
1 tablespoon packed light brown sugar
2 cups cold water

For the Herb Crust

1/3 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
2 cloves garlic, minced
1/2 cup panko breadcrumbs
3 tablespoons rich extra virgin olive oil
1 teaspoon finely ground black pepper

For Smoking

2 cups wood chips (apple or cherry), soaked in water for 30 minutes

Instructions

Combine the kosher salt and brown sugar in a small bowl, then dissolve in the cold water to create a brine. Submerge the pork tenderloin in the brine and refrigerate for 1 to 2 hours (no longer, or the meat may become too salty).
Remove the tenderloin from the brine, pat it thoroughly dry with paper towels, and season lightly with additional black pepper if desired.
Set your sous-vide circulator to 135°F (57°C) in a water bath. Place the tenderloin in a vacuum-seal bag or zip-top bag using the water displacement method, and cook for 1 hour for a 1-pound tenderloin (add 15 minutes per additional ½ pound).
While the pork cooks, prepare the herb crust: In a small bowl, mix the parsley, rosemary, thyme, garlic, panko, olive oil, and black pepper until the breadcrumbs are evenly moistened. Set aside.
Once the sous-vide cycle is complete, remove the bag from the water. Carefully open it and transfer the tenderloin to a plate; pat it very dry with paper towels. This step is crucial for a good sear and smoke adhesion.
Preheat your smoker or grill to 225°F (107°C) using indirect heat and add the soaked wood chips. If using a grill, set up for two-zone cooking.
Coat the tenderloin evenly with the herb crust, pressing gently so it adheres. Use your hands to form a thin, even layer.
Place the crusted tenderloin directly on the smoker grates or in a smoker-safe pan. Smoke for 30 to 45 minutes, until the internal temperature reaches 140°F (60°C) for medium doneness. (Tip: For extra smoke flavor, position the tenderloin closest to the smoke source.)
Remove the tenderloin from the smoker and let it rest on a cutting board for 5 minutes. The carry-over cooking will bring it to a safe 145°F (63°C). Slice into ½-inch medallions and serve immediately.

Crowned with a fragrant herb crust, each slice reveals a blush of pink, impossibly tender and suffused with a gentle smokiness. Serve atop a bed of arugula with a lemon vinaigrette, or alongside roasted root vegetables for a complete meal that feels both refined and effortless.

Conclusion

Really hope these 20 smoked pork tenderloin recipes inspire your weekend cookout! They’re all about big flavor and easy technique—perfect for impressing family or just treating yourself. Drop a comment with your favorite, and don’t forget to pin this roundup for later! Happy smoking!