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smoked pork tenderloin on wood platter
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4.86 from 55 votes

Smoked Pork Tenderloin Recipe

This easy smoked pork tenderloin recipe is perfect on an electric smoker when you need an impressive dinner without much fuss. This smoker pork tenderloin comes together quickly and is ready in a shorter time than many smoked meats.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: electric smoker pork, smoked pork tenderloin
Servings: 12 servings
Calories: 156kcal
Cost: $15

Equipment

  • 1 electric smoker
  • 1 meat thermometer

Ingredients

Smoked Pork Tenderloin Seasoning

  • ¼ cup Brown Sugar
  • 1½ tbsp Slap Ya Mama Seasoning
  • 2 tsp Parsley Dried
  • 3 lb Pork tenderloin Two tenderloins at around 1.5 pounds each

Instructions

  • In small mixing bowl, mix together seasoning mix.
  • Remove wrapping from tenderloins and place on rimmed baking sheet.
  • Using your hands, rub seasoning blend evenly all over the two pork tenderloins.
  • Place the tenderloins onto the grates of the smoker.
  • Place meat thermometer into pork.
  • Add desired type of wood chips to electric smoker. (*We use hickory wood chips.)
  • Set temperature of smoker to 250°.
  • Smoke until internal temperature reaches desired level of doneness. (**On our smoker, we smoke the pork for around 90 minutes or until the internal temperature of the meat reaches 150° for medium doneness.)
  • Remove tenderloins from smoker.
  • ***Allow pork to rest for at least 3 minutes.
  • Slice pork into medallions and serve with desired side items.

Notes

*Although it might be a popular practice to soak wood chips in water, we do not soak our wood in water for this recipe. We use dry chips.
**People have different preferences for internal temperature of pork. Temperatures ranges include 145-150 degrees for a medium rare, 150-155 degrees for medium, 155-160 degrees for medium well, and 160 degrees for well done.  
***According to the U.S. government food and safety organizations, most meats should rest for three minutes upon removal from the heat source. 
****Serving sizes in this recipe are based upon two pork medallions per person. 

Nutrition

Calories: 156kcal | Carbohydrates: 5g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 61mg | Potassium: 472mg | Fiber: 1g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg