Pork Tenderloin is so delicious – pretty much anyway you make it – but Smoked Pork Tenderloin just got even better! Incredibly juicy with a smokey goodness – you’ll love it!
The best part is making pork tenderloin on a smoker couldn’t be easier! I created a marinade that is simple with a touch of sweetness – it’s so great! I’m going to be using it on pork chops next!
What’s the difference between pork loin and tenderloin?
This is a common question. On a farm visit with Uncle Squeals (yes seriously) – he taught me about the pork loin. It’s a larger cut that runs along the backbone. A boneless pork loin is about five inches across and you can cut chops or a roast from it. The tenderloin is a much smaller cut of meat and comes from the loin. When you buy it in the store – it will often come with two tenderloins like this one.
How to smoke a pork tenderloin on a Traeger
Pork tenderloin in a Traeger smoker couldn’t be easier! I poured the marinade ingredients together in a ziploc bag and then tossed in the pork tenderloin. The pork tenderloin is typically about 2 pounds and much smaller than a pork loin. It’s a great cut of meat that is pretty easy to cook – which is why it’s one of my favorites.
Smoking on the Traeger is super simple as well! After marinating it overnight – I took it out to bring it to room temperature. Then I heated up the Traeger and set it to 225 and filled the pellets! When you’re smoking for a longer time – be sure you keep an eye on those pellets – you don’t want them to run out.
Lastly, when it’s up to 225 – place the tenderloins on the Traeger. There’s not much after that – just turn a couple of times. Mine were up to temp at 145 degrees in just an hour and a half!
And just so you know – you can smoke any cut of pork on the Traeger! So if you’ve got a roast, butt, shoulder, chops, loin – or of course RIBS – they’re all great on a Traeger.
Can pork be pink?
Yes!!!! This answer is two-fold. First of all – pork is safe at 145 degrees (read more about it when I bust myths about pork!) and that typically has a blush of pink. The thing is – if you have ever thought pork was dry – it’s because it’s overcooked. I love it at 145!
Secondly when smoking meat – it’s always going to be more pink. There’s a pink smoke circle around the outside and the whole tenderloin has a smoky pink color to it – but take the temp with an instant read thermometer – and if it’s 145 – you’re good!
What to make with leftover pork?
Pork is a versatile and nutritious choice and this pork tenderloin can be used in so many ways! I already made myself a quesadilla with the leftovers. My favorite is this Strawberry Cacao Salad – um chocolate and strawberry in a salad?! Yes please!!!
Be sure to find out about all the great work that our Wisconsin Pork Farmers do.
What can you smoke on a Traeger Grill?
Here are my favorites!
- Smoked Queso – I took my favorite queso recipe and smoked her up!
- Smoked Country Style Ribs – these are so juicy and tender – perfect!
- Grilled Chicken Thighs – I didn’t smoke these but the pellets bring that smoky flavor even when using it as a grill.
Traeger Smoked Pork Tenderloin Recipe
Equipment
Ingredients
- 2 lb pork tenderloin
- 1/2 cup apple juice
- 1/2 cup orange juice
- 3 tbsp honey
- 3 tbsp bbq pork rub
- 3 tbsp brown sugar
- 4-5 sprigs fresh thyme (or 2 tbsp dried)
Instructions
- For the Marinade: In a large ziploc bag, add the apple juice, orange juice, honey, Pork & Poultry rub, brown sugar and thyme leaves. Mush and shake lightly to combine.
- Add pork loins to the bag with the marinade. Transfer to the refrigerator and marinate overnight.
- When ready to cook, remove pork from fridge and set on counter. Turn Traeger to smoke for five minutes with lid open until grill begins to smoke.
- Once smoking, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
- Once the Traeger is at 225, place the tenderloins directly on the grill grate and smoke until the internal temperature registers 145℉, about 1-1/2 to 2 hours, turning and taking the temp at 45 min-1 hour.
Love this recipe! Can’t wait to make it.