Step-by-Step Instructions
- 1Pat pork tenderloin dry and season with dry rub (brown sugar, paprika, garlic)
- 2Let tenderloin sit at room temperature for 30 minutes
- 3Preheat smoker to 225°F / 105°C using apple or cherry wood
- 4Place tenderloin on smoker grates
- 5Smoke for 1.5-2 hours until nearly done
- 6Check internal temperature reaches 145-160°F / 65-70°C (safe to well done)
- 7Optional: Brush with glaze in last 30 minutes
- 8Remove when target temperature reached
- 9Check internal temperature reaches 145-160°F / 65-70°C (safe to well done)
- 10Let rest 10 minutes before slicing
Expert Tips for Smoking
- Fruit woods complement pork beautifully
- Maintain consistent temperature for even cooking
- Consider brining overnight for extra moisture
- Slice into medallions for elegant presentation
Pork Tenderloin Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Slightly pink center is acceptable |
| Well Done | 160°F / 70°C | No pink remaining, fully cooked through |
Pork Tenderloin Safety Guidelines
Important food safety practices when handling and cooking pork tenderloin.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your pork tenderloin is safely cooked and delicious.
Other Ways to Cook Pork Tenderloin
Roasting
Roasting Pork Tenderloin
Cook Time
20min - 50min
0.75-2.5 lb / 0.3-1 kg
Weight Range
0.75-2.5 lb / 0.3-1 kg
Oven Temperature
425°F / 220°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
Slow Cooking
Slow Cooking Pork Tenderloin
Cook Time
4h
Slow Cooker Temperature
Low
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
Sous-vide
Sous-vide Pork Tenderloin
Cook Time
2h
Cooking Temperature
140°F / 60°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
Keep Exploring
Other categories
Cooking guides across other food categories