Traeger Smoked Pork Tenderloin (Juicy & Easy) — The BEST

This Traeger smoked pork tenderloin is everything a weeknight dinner should be: juicy, tender, and packed with rich, wood-fired flavor, with barely five minutes of hands-on work. The pellet grill does the heavy lifting, infusing the pork with deep smoky flavor while keeping every slice moist. It looks like a show-stopper, but it’s honestly one of the easiest cuts you can smoke.

I’ve made this more times than I can count, and the recipe below is dialed in to the two things that matter most with tenderloin: keeping it juicy and not overcooking it. If you love this cut but don’t always want to fire up the grill, my air fryer pork tenderloin is the fast indoor version I lean on when I’m short on time. But when you want that real backyard-BBQ flavor, the Traeger wins every time.

Why You’ll Love This Recipe

• Big smoky flavor. Low-and-slow smoking gives the pork an authentic wood-fired taste you can’t get from an oven.
• Juicy every single time. Cooking to temperature (not the clock) is the secret to tender, never-dry pork.
• Simple pantry seasoning. Just a handful of everyday spices deliver a beautiful crust and savory flavor.
• Set it and forget it. Minimal prep, then let the Traeger do the work while you make your sides.
• Special enough for guests, easy enough for a Tuesday.

Ingredients

• Pork tenderloin – About 1 to 1.5 pounds, trimmed of excess fat and silver skin.
• Olive oil – Helps the seasoning stick and encourages a better crust.
• Kosher salt – Enhances and balances all the flavors.
• Black pepper – Freshly ground for gentle heat and depth.
• Garlic powder – Savory, aromatic backbone of the rub.
• Paprika – Adds color and a mild, sweet smokiness.
• Optional fresh herbs – Rosemary or thyme for garnish and extra aroma.

Full measurements and nutrition are in the printable recipe card at the bottom of this post.

How to Smoke Pork Tenderloin on a Traeger

Step 1: Trim and prep. Trim any excess fat and remove the silver skin from the pork tenderloin. Silver skin is a tough connective tissue that won’t break down as it cooks, so cutting it off keeps every bite tender. Pat the pork completely dry with paper towels so the seasoning grips and the smoke can do its work.

Step 2: Season. Brush the tenderloin all over with olive oil, then sprinkle evenly with salt, black pepper, garlic powder, and paprika. Rub the seasoning into the meat and let it sit at room temperature while the grill preheats.

Step 3: Preheat the Traeger. Set your Traeger to 225°F (107°C) and let it fully come to temperature with the lid closed, about 15 minutes. If your grill has a Super Smoke setting, turn it on for even more flavor.

Step 4: Smoke. Place the tenderloin directly on the grill grates and insert a meat thermometer probe into the thickest part. Close the lid and smoke until the internal temperature reaches 145°F.

Step 5: Rest, then slice. Remove the pork and tent it loosely with foil. Let it rest 10 minutes so the juices redistribute, then slice against the grain into medallions and serve.

How Long to Smoke Pork Tenderloin at 225°F

At 225°F, most pork tenderloins take roughly 1.5 to 2 hours to reach a safe internal temperature. That said, cooking time depends on the size of your tenderloin, how steady your grill holds temperature, and the weather, so always cook to temperature, not time. Start checking about 30 minutes before you expect it to be done — tenderloin is lean and cooks fast, and a few extra degrees is the difference between juicy and dry.

What Temperature Is Pork Tenderloin Done?

Pull your pork tenderloin at an internal temperature of 145°F, then let it rest. Carryover heat will nudge it up a few more degrees while it rests, landing you at perfectly cooked, slightly-pink-in-the-center pork that’s still incredibly juicy. A good digital meat thermometer is the single best tool for nailing this every time — don’t guess.

Best Wood Pellets for Smoked Pork Tenderloin

Pork tenderloin is a mild, lean “blank canvas,” so fruit woods are the go-to. Cherry gives a subtly sweet flavor and gorgeous color, while apple is another crowd-pleaser. Both are mild enough to enhance the pork without overpowering it. If you want a little more backbone, a cherry-hickory blend works beautifully too.

Pork Tenderloin vs. Pork Loin — What’s the Difference?

These two get confused constantly, but they’re not the same cut. Pork tenderloin is small, long, and thin (usually around a pound), extremely tender, and lean, so it cooks quickly. Pork loin is a much larger, wider roast that feeds a crowd and needs a longer cook. This recipe is written for tenderloin — if you’re working with a loin, you’ll need to adjust your timing significantly.

Tips for the Juiciest Smoked Pork Tenderloin

• Use a thermometer, always. Lean cuts overcook in minutes. A probe takes the guesswork out.
• Don’t skip the rest. Slicing immediately lets all those juices run out onto the board.
• Slice against the grain for the most tender, melt-in-your-mouth bites.
• Keep the lid closed. Every peek lets heat and smoke escape and adds cook time.
• Trim the silver skin for tender results all the way through.

Flavor Variations

• Sweet and smoky: Brush with honey, maple syrup, or a brown-sugar glaze in the last 20 minutes.
• Spicy kick: Add cayenne, chili powder, or smoked paprika to the rub.
• Herb infusion: Work fresh rosemary, thyme, or sage into the seasoning.
• Garlic lovers: Double the garlic powder or add fresh minced garlic.
• Asian-inspired: Marinate in soy sauce, ginger, sesame oil, and a touch of honey before smoking.

What to Serve With Smoked Pork Tenderloin

This pork pairs with just about anything off the grill or from the kitchen. Think mashed potatoes, roasted vegetables, cornbread, or a crisp slaw. For an easy, crowd-pleasing appetizer while the tenderloin smokes, throw some Traeger smoked cream cheese on the grill at the same time — it uses the same low heat and disappears fast.

Storing and Reheating

Store leftover pork tenderloin in an airtight container in the fridge for up to 4 days. To reheat without drying it out, warm gently in a covered dish with a splash of broth, or slice thin and use it cold in sandwiches, wraps, and salads. Cooked pork tenderloin also freezes well for up to 3 months.

More Traeger and Smoked Recipes to Try

If this became a new backyard favorite, here are a few more pellet-grill and smoked recipes I come back to again and again:

• Traeger Lamb Chops — reverse-seared, juicy, and restaurant-quality.
• Easy Cajun Smoked Turkey Breast — bold, zesty, and perfect for sandwiches.
• Ninja Woodfire Grill Smoked Pork Tenderloin — the same juicy tenderloin using an indoor grill.

Frequently Asked Questions

Can I add a marinade? Yes. Just pat the pork dry before applying the seasoning or rub so it still develops good smoke flavor and a proper crust.

How do I keep smoked pork tenderloin juicy? Don’t overcook it — pull it at 145°F — and always let it rest before slicing so the juices redistribute.

Can I double the recipe? Absolutely. Just don’t overcrowd the grill; leave space between the tenderloins for even smoke and airflow, and cook in batches if needed.

Do I have to remove the silver skin? Yes, it’s worth it. Silver skin stays tough and chewy because it doesn’t render, so trimming it gives you a more tender result.

What if I don’t have a Traeger? Any pellet grill or smoker works with the same time and temperature. You can also make a quick indoor version in the air fryer.