Pork tenderloin is quick, lean, and easy, as long as you do not overshoot. It is done before you finish your first beer, so watch the probe. Set your serving time below.
How long to smoke pork tenderloin
At 225°F, a tenderloin runs roughly 90 minutes to a 145°F pull; hot and fast at 300°F takes about an hour. It is lean, so the window between juicy and dry is narrow. Lead with the thermometer, not the clock.
Keep it juicy
A marinade or dry-brine helps this lean cut hold moisture. Do not confuse tenderloin (small, quick) with pork loin (large roast, longer cook); they are different cuts with different times.
Pork tenderloin on a pellet grill
225°F with fruit wood is perfect, and a quick sear at the end adds a crust. Pull at 145°F and rest before slicing into medallions.
FAQ
What temp is pork tenderloin done? 145°F with a short rest. A faint blush is safe and desirable.
How long does pork tenderloin take? About 90 minutes at 225°F. The calculator plans it to your dinner time.
Tenderloin vs loin? Tenderloin is small and cooks in about 90 minutes; loin is a large roast that takes longer and cooks per pound.
Pork tenderloin prices: retail vs wholesale
Pork Tenderloin costs about $3.43 a pound at the grocery store this week and $1.82 a pound wholesale. The lowest advertised price is in the Midwest at $2.95 (410 stores). USDA data: grocery ads running Oct 3-9, wholesale trades through Oct 13.
$3.43/lb national grocery ad average for Tenderloin, Fresh (ads running Oct 3-9, 2,910 stores)
$1.82/lb wholesale, Pork tenderloin – USDA boxed-cut trades, Oct 7-Oct 13, 565,617 lb traded. The shelf price also covers cutting, packaging, labor, shrink and the store’s margin, and a supplier quotes above this for their margin, spec and delivery.
Dashed line: national average $3.43
See prices for every cut → · How much should you buy? · Cooking for money? Price the whole job
Source: USDA Agricultural Marketing Service (Market News + LMPRS mandatory reporting), tracked daily by MeatSmokingCalculator. Retail = advertised grocery feature prices; wholesale = national boxed primal values. Not a quote – your store and supplier will vary.
Where pork tenderloin finishes. Pull temperature on one thermometer, against the safety floors; the faint ticks are every other cut on the chart.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 225°F / 107°C | ~1.8 hr | 145°F / 63°C |
| Classic | Hot and Fast | 300°F / 149°C | ~60 min | 145°F / 63°C |
📊 See the full smoking times & temps chart for every cut →
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Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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