Prepare smoked pork tenderloin with a flavorful spice rub and smoky BBQ glaze. This easy smoked pork recipe produces tender, juicy meat with a caramelized exterior, perfect for pellet grill, backyard BBQs, and family dinners. Tips included for smoking pork to the right temperature, making a homemade spice rub, and basting with BBQ sauce for maximum flavor.

Ingredients

For the Pork

2 to 2¼ pounds pork tenderloin (2 tenderloins)
½ cup BBQ sauce

For the Spice Rub

1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons granulated garlic or garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon kosher salt
½ teaspoon black pepper
¼–½ teaspoon cayenne pepper (adjust to taste)

Instructions

Prepare the Pork

Preheat your pellet grill or smoker to 225°F (107°C) using your preferred wood pellets or smoking wood.
Trim any silver skin from the pork tenderloins.
In a small bowl, combine all the spice rub ingredients. Rub the mixture generously over all sides of the tenderloins.

Smoke the Pork

Place the pork on the grill or smoker, close the lid, and smoke until the internal temperature reaches 135°F (57°C), about 1½ hours.

Baste and Finish Cooking

Brush the tenderloins evenly with BBQ sauce. Close the lid and continue cooking until the thickest part of the pork reaches a minimum internal temperature of 145°F (63°C), about 20–30 minutes more.

Rest and Serve

Remove the pork from the smoker and let rest for 5 minutes. Slice into 1–1½-inch medallions and serve.

Why You’ll Love This Recipe

Juicy, tender pork with a smoky flavor and caramelized BBQ glaze.
Simple spice rub transforms a basic tenderloin into a restaurant-quality smoked dish.
Perfect for weekend cookouts, family dinners, or special occasions.
Can be prepared in advance and smoked slowly for consistent results.

Tips

Use a meat thermometer to ensure perfectly cooked, juicy pork.
Let the pork rest before slicing to retain juices.
Adjust cayenne pepper to control spice level.
Choose fruitwood or hickory pellets for complementary smoky flavor.

Variations and Substitutions

Spice variations: Add chili powder, coriander, or dried herbs to the rub.
Sauce alternatives: Use honey mustard, spicy BBQ, or a tangy apple glaze.
Cooking method: Can be oven-roasted at 250°F if a smoker is unavailable, adding wood chips for smoke flavor.

FAQs

Can I smoke the pork ahead of time?
Yes, smoke the tenderloin and refrigerate. Reheat gently before slicing and serving.

Why is the internal temperature 145°F?
This ensures the pork is safe to eat while remaining juicy and tender.

Can I use a charcoal or gas grill instead of a pellet smoker?
Yes, maintain indirect heat and add wood chips for smoke flavor.

Serving

Serve the sliced pork tenderloin with grilled vegetables, roasted potatoes, coleslaw, or cornbread. Brush with additional BBQ sauce if desired.

Suggestions

Garnish with fresh parsley or chives for a bright finish.
Pair with a smoky mac and cheese or baked beans for a full BBQ spread.
Leftovers can be used in sandwiches, tacos, or salads for a quick meal.