Smoky, juicy, and bursting with 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 loin can be made with any smoker or pellet Traeger grill.
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When I tell you this Traeger smoked pork tenderloin is worth the hype, I mean it. I’ve spent years testing recipes that make cooking feel easy, but still taste like you put your whole foot in it, and this one delivers every time. The tenderloin stays juicy, smoky, and full of flavor all the way through. Growing up in Louisiana, I learned early that seasoning and patience matter just as much as the method. This is a hit every time.
Why Everyone Loves Pork Tenderloin
It's a cut of pork that comes from the muscle that runs along the backbone of a pig. It is a lean, tender, and boneless. It's sometimes referred to as "the other white meat" because of its light color and mild flavor.
It's easy to prepare and versatile, I love to use it to make pulled pork sandwiches and sliders, but you can slice it into pieces as well. You may also like my Traeger Pulled Pork (Shoulder Butt) recipe.
Smoked Pork Tenderloin Recipe Ingredients
Full measurements are outlined in the recipe card below in this post.
- Pork Tenderloin
- Brown Sweetener or Brown Sugar
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
How to Make Traeger Smoked Pork Tenderloin
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Rub the BBQ rub into the pork tenderloin.
- Place it on the smoker.
- Smoke.
Smoker Temperature
I recommend 225 degrees so the pork cooks slow and soaks in the smoked flavor.
Cook Time/How Long to Cook
Use a meat thermometer or probe to check the internal temperature of the meat. The recommended safe minimum internal temperature for pork tenderloin is 145 degrees according to the USDA, and this temperature should be measured at the thickest part of the meat.
Allow the Meat to Rest Prior to Slicing
It's also important to allow the meat to rest for a few minutes after removing it from the smoker to allow the juices to redistribute, which helps to ensure tender and juicy meat. I allow it to rest for at least 10 minutes.
How to Store Traeger Smoked Pork Tenderloin
Use foil or an airtight container to keep the smoke flavor locked in. It’ll stay fresh for up to 4 days in the fridge.
How to Freeze Smoked Pork Tenderloin
You can wrap leftovers in plastic wrap or foil or place it in a tightly covered and sealed dish. It will last up to 6 months. Thaw it in the refrigerator overnight.
How to Reheat a Cooked Smoked Pork Tenderloin
- Oven method: Place the pork in an oven-safe dish and cover it with foil in a 350-degree oven until warm.
- Microwave method: Use a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30-second intervals until warm. This is my least favorite method to use as you have to be careful not to overheat the meat. It will become tough and dry.
- Stovetop method: Heat a small amount of oil or butter in a skillet over medium heat. Add the pork and cook until warm.
Traeger Smoked Pork Tenderloin FAQs
I typically use the Signature Traeger blend or apple flavor. Here are more options:
Applewood: Mild, sweet, and fruity wood. It doesn't overpower the meat's natural flavor.
Hickory: Strong, bold, and smoky aroma that can add a rich flavor to pork.
Mesquite: Bold and intense wood that can add a strong smoky flavor.
Cherry: Mild and fruity wood that can add a slightly sweet flavor. It's a good choice if you want to add a subtle sweetness to your pork without overpowering it.
Pecan: Mild and nutty wood that can add a subtle and sweet flavor.
Silver skin is that thin, shiny, silvery-white layer you’ll sometimes see on cuts of meat, especially pork tenderloin, beef tenderloin, or ribs. It’s actually a tough connective tissue that doesn’t break down when you cook it.
So if you leave it on, it stays chewy and can cause the meat to curl up while cooking. That’s why most folks remove it before cooking, especially for tender cuts like pork tenderloin.
Don’t cook by time, cook by temperature. Pull it off the Traeger when the thickest part hits 140–145°F, then let it rest 5–10 minutes. It’ll climb a few more degrees as it rests, that’s carryover cooking working in your favor.
Brush it with a little oil or melted butter before smoking so it doesn’t dry out. You can also baste halfway through or spritz with apple juice, broth, or even a little cider vinegar for moisture and flavor.
Pork tenderloin is the small, lean muscle that runs along the backbone. It’s long, skinny, and naturally tender, usually around a pound or so. Because it has little fat, it cooks fast and can dry out if overdone, so aim for an internal temp around 145°F. Its mild flavor soaks up marinades and smoke beautifully, making it perfect for grilling or quick smoking.
Pork loin comes from the back near the shoulder and is much larger and wider, often three to five pounds. It’s meatier with a fat cap that keeps it juicy when cooked low and slow. The flavor is richer and more traditional, but it needs more time to cook. The key difference: tenderloin is quick-cooking and delicate, while loin is hearty and best roasted or smoked slowly.
What to Serve with Smoked Pork Tenderloin
Smoked Baked Beans
Traeger Corn on the Cob
Smoked Salsa
Smoked Mac and Cheese
Smoked Sweet Potatoes
Smoked Asparagus
Smoked Baked Potatoes
More Traeger and Smoker Recipes
Traeger Smoked Glazed Ham
Smoked Cod
Traeger Pork Belly Burnt Ends
Traeger Smoked Turkey Breast
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Traeger Smoked Whole Chicken
Smoked Filet Mignon
Traeger Smoked Pork Tenderloin Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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 smoker to 225 degrees.
- Sprinkle the spices all over the pork tenderloin and rub them into the meat. It's a small cut of meat. You don't have to let the spices rest much.
- Place the tenderloin on the smoker. Smoke until it reaches an internal temperature of 145 degrees. Cook time will vary and take 1 ½-2 hours.
- Remove the tenderloin from the smoker and allow it to rest for at least 10 minutes prior to slicing.
- Slice the tenderloin against the grain. Look for the lines in the meat and cut against them. This will help to break up the muscle fibers and make the meat more tender.
Nutrition
Nutrition Data
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.
dina and bruce says
This has become our go to.
Andrea says
What a gorgeous, smoked pork tenderloin. Your dry rub is fabulous and I like that it doesn't take too long to smoke.
staysnatched says
So quick and easy!
Sue says
This is amazing in the smoker!
staysnatched says
So glad to hear it!
Shashi says
This looks so easy and quick - cannot wait to try this recipe out.