Ninja Woodfire Grill Smoked Pork Tenderloin (Juicy!)

If you want low-and-slow BBQ flavor without babysitting a full-size smoker, this Ninja Woodfire Grill smoked pork tenderloin is the recipe to bookmark. A simple spice rub, the Woodfire’s smoker setting, and a couple of hours of hands-off time give you a tender, smoke-kissed roast with a beautiful bark on the outside and a juicy center throughout.

Pork tenderloin is one of the most forgiving cuts to smoke: it’s lean, it cooks relatively quickly for a smoked meat, and it soaks up wood-fired flavor beautifully. Once you’ve made it this way, it’s hard to go back — and it pairs perfectly with the rest of my Ninja Woodfire Grill recipes over on Fork To Spoon.

If you love cooking pork in your Ninja, you’ll also want to try my Ninja Foodi Grill pork chops and these smoky Ninja pork belly burnt ends.

Why You’ll Love This Recipe

• Real smoke flavor, hands-off. The Woodfire’s smoker setting and wood pellets do the work while you prep the rest of dinner.
• Juicy and tender every time. Smoking low at 225°F keeps this lean cut moist instead of drying it out.
• Just one simple spice rub. Pantry staples build a savory, lightly sweet bark — no marinade required.
• Optional char finish. Crank the grill at the end for caramelized edges if you want that grilled bite.
• Great for a crowd or meal prep. One tenderloin slices into plenty of medallions and reheats well.

Ingredients You’ll Need

• Pork tenderloin – A lean, quick-cooking cut that takes on smoke flavor beautifully. (Note: tenderloin is smaller and leaner than pork loin — don’t confuse the two.)
• Olive oil – Helps the rub stick and encourages a deeper bark.
• Garlic powder – Savory, aromatic backbone of the rub.
• Onion powder – Rounds out the garlic with mild sweetness.
• Paprika – Adds color and gentle smokiness (use smoked paprika for more).
• Salt – Seasons the meat and helps form the bark.
• Black pepper – Freshly ground for a little warmth.
• Brown sugar – Encourages caramelization and balances the salt.
• Dried thyme – Earthy, herbal note that suits smoked pork.
• Mustard powder – A subtle tang that ties the rub together.

Recipe Variations

• Spicy: Add cayenne or crushed red pepper to the rub.
• Herb-forward: Swap thyme for rosemary or oregano.
• Sweet glaze: Brush with honey, maple, or BBQ sauce in the last few minutes.
• Extra smoky: Use smoked paprika and a heavier wood like hickory.
• Marinated: Rest the pork in olive oil, garlic, and herbs for a few hours first.

How to Make Ninja Woodfire Grill Smoked Pork Tenderloin

Step One – Preheat. Set your Ninja Woodfire Grill to the Smoker function, add your wood pellets, and preheat to 225°F (107°C).

Step Two – Prep the pork. Trim any silver skin and excess fat from the tenderloin, then pat it completely dry with paper towels so the rub adheres.

Step Three – Season. Combine the garlic powder, onion powder, paprika, salt, black pepper, brown sugar, thyme, and mustard powder in a small bowl. Rub the tenderloin all over with olive oil, then coat it generously with the spice mix, pressing it into the meat.

Step Four – Smoke. Place the tenderloin on the grill grate and close the lid to keep the temperature and smoke steady. Smoke at 225°F for about 1.5 to 2 hours, until the internal temperature reaches 145°F (63°C) on a meat thermometer.

Step Five – Optional char. For grilled-style edges, switch to the Grill function on high for 2–3 minutes, turning once, right after smoking.

Step Six – Rest and slice. Let the pork rest 5–10 minutes so the juices redistribute, then slice into medallions and serve.

Recipe Tips

• Use a meat thermometer. 145°F is the sweet spot for juicy, safe pork — pull it there, not later.
• Dry the meat well. A dry surface means better bark and better rub adhesion.
• Don’t skip the rest. Slicing too early lets all those juices run out onto the board.
• Match your wood to your taste. Apple and cherry are mild and sweet; hickory is bolder.
• Line the drip tray for faster cleanup after smoking.

Storing and Reheating

• Refrigerate: Cool completely, then store in an airtight container for 3–4 days.
• Freeze: Slice and freeze for up to 2 months.
• Reheat: Warm gently in the Woodfire, oven, or microwave, covered loosely with foil to keep it from drying out.

What to Serve With Smoked Pork Tenderloin

Round out the plate with something off the same grill — like Ninja Woodfire grilled zucchini — so everything cooks in one place.

Frequently Asked Questions

How do I know when the pork is done? Pull it at an internal temperature of 145°F (63°C) for juicy, safe pork.

Can I use a different cut? Boneless pork loin or center-cut chops work, but they’re thicker and will need a longer cook time.

Do I have to marinate it? No — the rub and olive oil are plenty. A short marinade is optional for extra flavor.

Can I smoke it from frozen? Thaw first for even cooking; smoking from frozen leads to uneven results.

Can I add a glaze? Yes — brush on honey, maple, or BBQ sauce during the last 3–5 minutes.

What wood should I use? Apple or cherry for a mild, sweet smoke; hickory for something stronger.

More Ninja Woodfire Grill Recipes to Try

• Ninja Woodfire Grill Chicken Breast
• Ninja Woodfire Grill French Toast
• Ninja Woodfire Blueberry Muffins
• Ninja Woodfire Grilled Zucchini

Love pork? Don’t miss my air fryer bacon-wrapped pork tenderloin, air fryer pork tenderloin with apple stuffing, and crispy air fryer pork taquitos.