Traeger Smoked Pork Tenderloin: Your Ultimate Guide to Juicy, Flavorful BBQ
Imagine a culinary masterpiece: smoky, incredibly juicy, and bursting with rich flavor. This Traeger Smoked Pork Tenderloin recipe delivers exactly that, transforming a simple cut of meat into an unforgettable backyard dinner experience. With minimal effort on your part, the magic of the smoker (whether it’s a Traeger pellet grill or any other smoker) infuses the tenderloin with a signature wood-fired taste, ensuring a perfectly cooked, succulent result every single time. Get ready to impress your friends and family with this surprisingly easy yet supremely delicious smoked pork tenderloin.
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When I say this Traeger smoked pork tenderloin is absolutely worth the hype, I mean it wholeheartedly. I’ve dedicated years to perfecting recipes that simplify cooking without compromising on flavor, and this one consistently hits it out of the park. Each bite of the tenderloin is incredibly juicy, infused with a deep smoky aroma, and packed with layers of flavor. Growing up in Louisiana, I quickly learned that the quality of seasoning and the patience invested in the cooking process are just as vital as the method itself. This recipe beautifully embodies those principles, guaranteeing a crowd-pleasing dish every single time you make it.
Why Pork Tenderloin is a Smoker Favorite
Pork tenderloin is an exceptional cut of meat, prized for its delicate texture and mild flavor. It’s a long, lean, and boneless muscle that runs along the backbone of the pig, making it incredibly tender when cooked correctly. Often referred to as “the other white meat” due to its light color and versatility, pork tenderloin offers a fantastic canvas for various flavor profiles, especially the rich, complex notes imparted by a smoker.
Its inherent tenderness and quick cooking time make it an ideal choice for smoking, absorbing that beautiful wood-fired essence without drying out. Unlike larger, fattier cuts, tenderloin cooks relatively quickly, delivering a gourmet meal even on a weeknight. While it’s perfect sliced into medallions for a refined presentation, its versatility also allows it to be shredded for delicious pulled pork sandwiches or sliders. If you love smoked pork, you might also enjoy my Traeger Pulled Pork (Shoulder Butt) recipe for a different take on smoky goodness.
Essential Ingredients for Smoked Pork Tenderloin
The beauty of this recipe lies in its simplicity and the powerful flavor it achieves with a few key ingredients. The precise measurements are detailed in the recipe card below, but here’s a breakdown of what you’ll need to create your incredible homemade BBQ rub:
- Pork Tenderloin: The star of our dish. Look for a tenderloin that’s uniform in thickness for even cooking.
- Brown Sweetener or Brown Sugar: Essential for balancing the savory spices and creating that desirable caramelized crust. It also helps in achieving a beautiful dark bark on the exterior.
- Chili Powder: Adds a foundational warmth and subtle heat, contributing to the rich depth of the rub.
- Garlic Powder: A universal flavor enhancer, garlic powder brings a pungent, savory note that complements the pork wonderfully.
- Onion Powder: Similar to garlic, onion powder adds another layer of aromatic savory flavor, creating a well-rounded rub.
- Smoked Paprika: This is a secret weapon for any smoked dish. It not only adds a vibrant color but also a deep, smoky undertone that enhances the overall flavor profile even before the meat hits the smoker.
- Salt: Essential for seasoning and bringing out the natural flavors of the pork.
- Pepper: Provides a subtle kick and complements the other spices beautifully.
Step-by-Step Guide to Traeger Smoked Pork Tenderloin
Smoking pork tenderloin on a Traeger or any pellet grill is incredibly straightforward, yet yields impressive results. The key is in the preparation and understanding the smoking process. Detailed measurements and full instructions can be found in the comprehensive recipe card at the bottom of this post, but here’s an overview of the simple steps:
- Prepare the Tenderloin: Before applying the rub, pat the pork tenderloin dry with paper towels. This helps the rub adhere better and promotes a nicer crust. Optionally, trim any “silver skin” (more on this in the FAQ section) – this thin, silvery membrane can be tough and is best removed.
- Apply the Rub: In a small bowl, combine all the dry rub ingredients. Generously sprinkle and firmly rub the homemade BBQ seasoning mixture all over the pork tenderloin, ensuring it’s completely coated. Don’t be shy – the rub is where most of the flavor comes from! Since it’s a relatively small and lean cut, there’s no need for a long resting period with the rub; the flavors will penetrate quickly during smoking.
- Preheat Your Smoker: Get your Traeger or pellet grill ready. Preheat it to the recommended smoking temperature, allowing it to stabilize before placing the meat inside. This ensures consistent heat and optimal smoke production.
- Smoke to Perfection: Carefully place the seasoned pork tenderloin directly on the grill grates of your preheated smoker. Close the lid and let the smoker work its magic. The tenderloin will slowly absorb the aromatic wood smoke, transforming into a tender, flavorful masterpiece. Monitor the internal temperature closely using a reliable meat thermometer or probe.
- Rest Before Slicing: Once the tenderloin reaches its target internal temperature, remove it from the smoker and let it rest. This crucial step ensures a juicy and tender final product.
- Slice and Serve: After resting, slice the tenderloin against the grain to maximize tenderness and enjoy!
Optimal Smoker Temperature for Pork Tenderloin
For achieving the most tender, flavorful, and juicy smoked pork tenderloin, I highly recommend setting your smoker to 225 degrees Fahrenheit (107 degrees Celsius). This low and slow temperature is ideal because it allows the pork to cook gently, giving it ample time to absorb the rich, smoky flavors from the wood pellets. Smoking at a lower temperature also helps prevent the lean tenderloin from drying out, ensuring a moist and succulent result. While higher temperatures can cook the meat faster, they often result in a less tender product and shallower smoke penetration, missing out on that signature wood-fired taste.
Achieving Perfect Cook Time and Doneness
When smoking any meat, relying on internal temperature rather than a fixed cook time is paramount for perfect results. For pork tenderloin, always use a reliable meat thermometer or a probe thermometer inserted into the thickest part of the meat, avoiding any bone if present (though tenderloin is boneless). According to the USDA, the recommended safe minimum internal temperature for pork tenderloin is 145 degrees Fahrenheit (63 degrees Celsius). It’s crucial to pull the tenderloin off the smoker as soon as it reaches this temperature, as it will continue to cook a few more degrees during the resting period (known as carryover cooking). Cook time will vary depending on the size and thickness of your tenderloin, as well as external factors like ambient temperature and how often you open your smoker lid, but generally, expect it to take between 1.5 to 2 hours.
The Importance of Resting Your Smoked Meat
This step is often overlooked but is absolutely critical for a juicy and tender smoked pork tenderloin. Once your tenderloin reaches its target internal temperature and is removed from the smoker, resist the urge to slice into it immediately. Instead, allow the meat to rest, loosely tented with foil, for at least 10-15 minutes. During cooking, the muscle fibers contract, pushing the juices towards the center of the meat. If you slice it too soon, these precious juices will run out onto your cutting board, leaving you with dry meat. Resting allows the muscle fibers to relax and the juices to redistribute evenly throughout the tenderloin, resulting in a much more tender, moist, and flavorful experience. Trust me, patience here pays off in a big way!
Storing Leftover Traeger Smoked Pork Tenderloin
Proper storage is key to enjoying your delicious smoked pork tenderloin for days to come. Once cooled, wrap any leftover tenderloin tightly in aluminum foil or place it in an airtight container. This helps to lock in that wonderful smoky flavor and prevent the meat from drying out. Stored correctly in the refrigerator, your smoked pork tenderloin will remain fresh and delicious for up to 4 days.
How to Freeze Smoked Pork Tenderloin for Later
If you have a larger quantity or want to meal prep, smoked pork tenderloin freezes exceptionally well. To freeze, ensure the meat is completely cooled. Then, wrap individual portions tightly in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe, tightly sealed dish or heavy-duty freezer bag. This double-layer protection helps prevent freezer burn. Frozen smoked pork tenderloin can last for up to 6 months. When you’re ready to enjoy it again, simply transfer it to the refrigerator to thaw overnight before reheating.
Reheating Smoked Pork Tenderloin Without Drying It Out
Reheating smoked pork tenderloin can be tricky, as you want to warm it through without sacrificing its tenderness and juiciness. Here are a few recommended methods to help you achieve the best results:
- Oven Method: This is often the best way to gently reheat pork tenderloin, preserving its moisture. Place the desired amount of pork in an oven-safe dish. Add a tablespoon or two of broth or water to the bottom of the dish to create some steam, then cover it tightly with foil. Reheat in a 350-degree Fahrenheit (175°C) oven until just warm through, typically 15-20 minutes, depending on thickness.
- Microwave Method: While convenient, this is generally my least favorite method as it carries the highest risk of overcooking and drying out the meat. If using a microwave, place the pork on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30-second intervals, checking between each interval, until warm. Be very careful not to overheat the meat, as it can quickly become tough and dry.
- Stovetop Method: For sliced tenderloin, the stovetop can work well. Heat a small amount of oil, butter, or even a splash of broth in a skillet over medium heat. Add the sliced pork and cook gently, stirring occasionally, until warm. This method is great for quickly warming up individual slices.
Frequently Asked Questions About Traeger Smoked Pork Tenderloin
The type of wood pellets or chips you choose significantly impacts the final flavor of your smoked pork tenderloin. I typically use the versatile Traeger Signature blend or a classic apple flavor. Here are more excellent options:
- Applewood: Offers a mild, sweet, and fruity smoke that complements the natural sweetness of pork without overpowering it. It’s a fantastic choice for a subtly smoked flavor.
- Hickory: Provides a strong, bold, and distinct smoky aroma that can add a rich, traditional barbecue flavor to pork. Use sparingly if you prefer a milder smoke.
- Mesquite: This wood delivers a very bold and intense smoky flavor. It’s best for those who love a deep, robust smoke profile. It can be quite strong, so it pairs well with heartier cuts, but can also be used for pork if you like intense flavor.
- Cherry: A mild and fruity wood that imparts a slightly sweet flavor and a beautiful mahogany color to the meat. It’s an excellent choice if you want to add a subtle sweetness and visual appeal without overwhelming the pork.
- Pecan: Offers a mild, nutty, and subtly sweet smoke. It’s less intense than hickory but still provides a wonderful depth of flavor, making it a great all-around choice for pork.
Silver skin is a thin, shiny, silvery-white layer of connective tissue often found on cuts of meat like pork tenderloin, beef tenderloin, or ribs. Unlike fat, which renders and softens during cooking, silver skin is a tough membrane that does not break down. If left on, it remains chewy and can cause the meat to curl or contract during cooking, leading to an unevenly cooked and less pleasant texture. For tender cuts like pork tenderloin, it’s highly recommended to remove the silver skin before cooking for the best eating experience. You can do this by sliding a sharp knife just under the silver skin and carefully slicing it away from the meat.
Preventing dry pork tenderloin is all about precision and attention to detail. The most critical tip is to cook by temperature, not by time. Always use a reliable meat thermometer. Pull the tenderloin off the Traeger when the thickest part reaches an internal temperature of 140–145°F (60-63°C). Then, let it rest, loosely tented with foil, for 5–10 minutes. During this resting period, the internal temperature will climb a few more degrees due to carryover cooking, reaching the perfect 145°F (63°C) while the juices redistribute, resulting in incredibly moist meat.
Additionally, for extra insurance against drying, you can brush the tenderloin with a little olive oil or melted butter before applying the rub and smoking. This creates a barrier that helps retain moisture. You can also baste it halfway through the cooking process or spritz it every 30-45 minutes with a mixture of apple juice, chicken broth, or even a little apple cider vinegar to add both moisture and flavor.
While their names are similar, pork tenderloin and pork loin are distinct cuts of meat with different characteristics and ideal cooking methods.
Pork Tenderloin: This is a small, lean, and very tender muscle that runs along the backbone. It’s long, skinny, and typically weighs around one to one and a half pounds. Because it has very little fat, it cooks quickly and can dry out if overcooked, making the 145°F internal temperature crucial. Its mild flavor makes it excellent for absorbing marinades and smoke, perfect for grilling, pan-searing, or quick smoking like in this recipe.
Pork Loin: This cut comes from the pig’s back, closer to the shoulder, and is much larger and wider, often weighing three to five pounds or more. It’s a meatier cut, usually with a generous fat cap on one side, which helps keep it juicy during longer cooking times. Pork loin has a richer, more traditional pork flavor and is best suited for roasting, slow smoking, or slicing into chops. It requires more time to cook than tenderloin and benefits greatly from low and slow methods to break down connective tissues and render the fat.
The Perfect Pairings: What to Serve with Smoked Pork Tenderloin
A perfectly smoked pork tenderloin deserves equally delicious side dishes to complete the meal. Here are some fantastic options that complement its smoky, savory flavor:
- Smoked Baked Beans: The sweet and savory notes of baked beans, especially smoked ones, are a classic pairing with pork.
- Traeger Corn on the Cob: Sweet, smoky corn on the cob adds a touch of freshness and a delightful crunch.
- Smoked Salsa: A vibrant and tangy smoked salsa can offer a bright contrast to the rich pork.
- Smoked Mac and Cheese: Creamy, cheesy, and with an extra layer of smoky flavor, this is ultimate comfort food alongside tenderloin.
- Smoked Sweet Potatoes: The natural sweetness of smoked sweet potatoes beautifully complements the savory pork.
- Smoked Asparagus: A simple, healthy, and flavorful green vegetable that takes on a wonderful char and smokiness.
- Smoked Baked Potatoes: A hearty and satisfying side that can be loaded with your favorite toppings.
Explore More Traeger and Smoker Recipes
If you’ve enjoyed this Traeger Smoked Pork Tenderloin, you’re in for a treat! The world of Traeger and smoker recipes is vast and full of incredible flavors. Here are some more favorites to expand your outdoor cooking repertoire:
- Traeger Smoked Glazed Ham: Perfect for holidays or a special family meal.
- Smoked Cod: A lighter, flaky option for those who enjoy smoked fish.
- Traeger Pork Belly Burnt Ends: Rich, crispy, and incredibly flavorful bites of pork belly.
- Traeger Smoked Turkey Breast: Juicy and flavorful, a great alternative to a whole turkey.
- Traeger Smoked Salmon: A classic for a reason, perfect for appetizers or a light main course.
- Traeger Smoked Chicken Breast: Simple, lean, and infused with amazing smoke flavor.
- Traeger Smoked Ribs (3-2-1 Method): Fall-off-the-bone ribs with a proven method.
- Traeger Smoked Chicken Wings: Crispy, smoky wings perfect for game day.
- Traeger Smoked Whole Chicken: A tender and juicy whole chicken, expertly smoked.
- Smoked Filet Mignon: Elevate a premium cut of beef with the unmistakable flavor of smoke.
Traeger Smoked Pork Tenderloin Recipe
By Brandi Crawford
Smoky, incredibly juicy, and bursting with rich flavor—this Traeger Smoked Pork Tenderloin is everything you want in a backyard dinner. With just a simple rub and a bit of patience, the smoker does all the heavy lifting, giving you a tender, perfectly cooked meat with that signature wood-fired taste. This recipe can be made with any smoker or pellet Traeger grill.
Pin Recipe
Prep Time: 5 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 35 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 4 servings
Calories: 201 kcal
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Equipment
- Traeger Pellet Smoker
- Meat Thermometer
Ingredients
- 1 ½ pounds pork tenderloin
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat your smoker to 225 degrees Fahrenheit (107°C). Allow it to stabilize at this temperature to ensure consistent smoking.
- In a small bowl, combine the brown sugar/sweetener, chili powder, smoked paprika, onion powder, garlic powder, salt, and pepper to create your BBQ rub. Sprinkle this spice mixture generously all over the pork tenderloin, making sure to rub it firmly into the meat to create a flavorful crust. Since tenderloin is a small cut, the spices will penetrate well without an extended resting period.
- Carefully place the seasoned tenderloin directly on the grates of your preheated smoker. Close the lid and smoke until the internal temperature reaches 145 degrees Fahrenheit (63°C). Use a reliable meat thermometer inserted into the thickest part of the meat to monitor its progress. Cook time will vary but typically takes 1 ½ to 2 hours.
- Once the tenderloin reaches 145 degrees Fahrenheit (63°C), remove it from the smoker. Transfer it to a cutting board and tent it loosely with aluminum foil. Allow the meat to rest for at least 10-15 minutes prior to slicing. This crucial step allows the juices to redistribute, ensuring a tender and moist result.
- After resting, slice the tenderloin against the grain. Look for the visible muscle fibers in the meat and cut perpendicular to them. This technique helps to break up the muscle fibers, making each slice incredibly tender and easier to chew. Serve immediately and enjoy!
Nutrition
Serving: 1 serving | Calories: 201kcal | Carbohydrates: 1g | Protein: 36g | Fat: 6g
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Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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