Smoked pork tenderloin is one of the fastest, most impressive cooks you can pull off: a quick brine, a gentle smoke, and a pull at a juicy 145 F gives you tender medallions in about an hour. Here is the full method, plus a calculator that plans your timing to the minute.

Tenderloin vs loin (do not mix them up)

The tenderloin is the small, slender muscle – usually a pound or so, cooks in under 90 minutes. The loin is a large roast that takes 2 to 3 hours. This recipe is for the tenderloin; if you have the big roast, see our loin guide instead. Because the tenderloin is so lean, timing and temperature matter more than anything.

Step 1: Brine or marinate (worth it)

Lean pork has almost no fat to protect it, so a quick brine or marinade is the single best upgrade. A simple wet brine (1/4 cup salt + 1/4 cup sugar per quart of water) for 1 to 4 hours, or a marinade with a little acid and oil, seasons the meat and buys you a margin against drying out. Pat it dry before it hits the smoke.

Step 2: Smoke it gentle

Run the smoker at 225 to 250 F and smoke the tenderloin until it reaches 140 to 145 F internal, usually 60 to 90 minutes. A leave-in probe is your best friend here – lean pork climbs fast, and 10 degrees is the difference between juicy and dry. For extra color, finish with a quick, hot sear or a glaze in the last few minutes.

What temperature is smoked pork tenderloin done?

Pull it at 145 F internal with a 3-minute rest, per USDA – a faint blush of pink at the center is normal and completely safe for whole-muscle pork. Do not cook it to the old 160 F standard; that is how tenderloin turns to sawdust. Rest 5 to 10 minutes, then slice into medallions across the grain.

Best wood for pork tenderloin

Fruit woods are ideal – apple, cherry, and peach complement pork beautifully. Hickory or pecan add a bolder, bacon-like note. Go easy; the delicate meat is easily overpowered.

Frequently asked

How long does it take to smoke a pork tenderloin? About 60 to 90 minutes at 225 to 250 F. The calculator above plans it from your exact weight and dinner time.

Is pink pork tenderloin safe? Yes – whole-muscle pork is safe at 145 F, where a little pink is normal and juicy.

Should I sear it? Optional but great: a quick hot sear at the end builds color and a light crust without overcooking the lean meat.

Ready to cook? Set your dinner time above, or see the full smoked pork tenderloin time and temperature guide.