Smoked Pork Tenderloin Recipe

Pork Tenderloin vs Pork Loin

People confuse these two cuts all the time. They sound almost identical but they are completely different. Pork tenderloin is a small, narrow cylinder of meat, usually about 1 to 1.5 lbs. Pork loin is a much larger roast, 3 to 5 lbs, and thicker all around.

Why does this matter? Because if you buy a pork loin thinking it is a tenderloin, your cook times will be way off. A pork loin takes twice as long on the smoker. Check the label carefully. If it weighs more than 2 lbs, it is probably a loin, not a tenderloin.

Tenderloin is also much leaner. That is both its advantage (quick cook, tender texture) and its challenge (dries out fast if you are not careful).

The Bacon Wrap Method

I wrap pork tenderloin in bacon almost every time I smoke it. Here is why. Tenderloin has very little fat. As it cooks, the bacon fat renders and bastes the meat continuously. It is like a self basting shield that also adds flavor and texture.

Thick cut bacon works best. Thin bacon gets too crispy and falls off before the tenderloin reaches temp. Lay the slices slightly overlapping, like roof shingles, and roll the tenderloin up tightly. The bacon should stick to itself once it starts cooking. If it does not, a few toothpicks will hold everything together.

If you do not want bacon, a brine works well as an alternative. Soak the tenderloin in a saltwater brine (1/4 cup kosher salt per 4 cups water) for 2 to 4 hours before cooking. The brine helps it retain moisture the same way it does for chicken breast.

Seasoning

The rub here has brown sugar for a touch of sweetness that caramelizes on the outside. It pairs perfectly with the smokiness from the grill and the saltiness from the bacon. If you skip the bacon, add an extra half teaspoon of salt to the rub.

For a different flavor profile, try a herb forward rub: rosemary, thyme, sage, garlic, and black pepper. Pork and herbs go together naturally. Or keep it dead simple with just salt, pepper, and garlic powder. Tenderloin has a mild, clean flavor that does not need much help.

Avoiding Dry Tenderloin

The number one rule: do not overcook it. Pork tenderloin is done at 145F internal. That is the USDA recommendation and it results in pork that is slightly pink in the center, juicy, and tender. If you cook it to 165F or higher, it will be dry. Period.

Use a probe thermometer. Do not guess. Tenderloin is thin enough that the temperature can jump 10 degrees in just a few minutes. Start checking around the 1 hour mark and pull it the moment it hits 145F.

Resting is also important. Those 10 minutes after you pull it off the grill allow the juices to redistribute. Cut into it immediately and all that moisture runs out onto the cutting board instead of staying in the meat.

Slicing and Serving

Slice into rounds about 1/2 inch thick. Tenderloin is so tender that it does not matter which direction you slice (unlike brisket or tri-tip where grain direction is everything). Fan the slices out on a platter for a nice presentation.

Great pairings: smoked mac and cheese, roasted vegetables, a simple salad, or rice pilaf. Tenderloin also makes excellent sandwiches the next day. Slice it thin, warm it gently, and pile it on a hoagie roll with mustard and pickles.

Troubleshooting

Tenderloin is dry

You cooked it past 145F. There is no way to fix overcooked tenderloin because there is so little fat in the cut. Next time, pull it earlier and rely on carryover cooking to finish the job. A meat thermometer is not optional for this cook.

Bacon is not crispy

At 225F, bacon renders slowly. If you want crispier bacon, bump the grill to 275F for the last 15 to 20 minutes of the cook. Or use a torch to crisp the outside after pulling it off the grill. Just do not crank the heat too early or you will dry out the tenderloin.

Silver skin made it chewy

That tough membrane on the outside is silver skin and it will not break down during cooking. You have to remove it before seasoning. Slide a thin knife under the edge, grip the membrane with a paper towel (it is slippery), and pull it off in one strip. Takes 30 seconds and prevents a chewy bite.

Instructions

1. Trim the silver skin from the tenderloins. Slide a sharp knife under the thin membrane and pull it off. This step is important because silver skin does not render and will make the outside chewy.
2. Coat the tenderloins with olive oil. Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne. Apply the rub evenly on all sides.
3. For the bacon wrap method: lay bacon slices on a cutting board, slightly overlapping. Place the tenderloin at one end and roll it up so the bacon wraps around the entire surface. Secure with toothpicks if needed.
4. Set your pellet grill to 225F with cherry or apple wood pellets. Place the tenderloins on the grate and insert a probe thermometer into the thickest part.
5. Smoke for 1.5 to 2 hours, until the internal temperature reaches 145F. If you wrapped in bacon, the bacon should be rendered and starting to crisp.
6. Remove from the grill, tent loosely with foil, and rest for 10 minutes. The internal temperature will rise another 3 to 5 degrees during the rest.
7. Remove toothpicks if you used them. Slice into 1/2-inch rounds and serve immediately.