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Smoked Pork Tenderloin

  • Author: Loren
  • Prep Time: 40
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x


Smoked pork tenderloin is the perfect meat for a quick meal made on the smoker. Tender, juicy and full of flavors from smoky bacon, garlic, rosemary and sage.




  • 2 pounds of pork tenderloin ( this usually comes in one package and each piece is about 1 pound each)
  • 2-3 tablespoons of softened bacon grease (not liquid)


  • 1 and 1/2 tablespoons of minced garlic
  • 2 tablespoons of kosher salt
  • 1 tablespoon of dried parsley
  • 1 tablespoon of brown sugar
  • 1/2 tablespoon of paprika
  • 1 teaspoon of pepper
  • 1 tablespoon of dried sage



  1. In a small bowl, add ingredients for the dry rub and mix to combine evenly.
  2. Remove any excess fat and the silver skin from the pork tenderloins. 
  3. Rub the room temperature bacon grease evenly over both pork tenderloins.
  4. Evenly cover the tenderloins with the dry rub by sprinkling over the entire tenderloin and rub in. I found it easier to sprinkle the seasoning on a baking tray and roll the tenderloins in it. There will be excess rub leftover. Just want to make sure they are covered evenly.
  5. Cover each tenderloin with plastic wrap individually and let marinate for 30 minutes. 
  6. Pre heat smoker to 250°F and add wood chips according to your smokers directions. I used hickory wood chips. 
  7. Place the tenderloins directly on the grates of the smoker, close the door and smoke until pork reaches an internal temperature of 145°F. Remove from the smoker and let rest 5 minutes before slicing into medallions. 


  • Although, in my experience this takes about an hour, all tenderloins are different thicknesses. The smoking time may vary depending on how thin or thick your cut is. I would start spot checking at the 30/45 minute mark with a cooking thermometer. 
  • I know the ingredient amounts seem like a lot, but you will not use all of the dry rub. You will just be coating the pork in it and discarding the rest that doesn't stay on the pork. 
  • Category: Meat
  • Method: Smoker
  • Cuisine: American

Keywords: smoked pork tenderloin, gluten free pork tenderloin, smoked pork tenderloin dry rub