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Smoked Pork Tenderloin sliced on a white plate with fresh rosemary on the side as garnish
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Pit Boss Smoked Pork Tenderloin

Pit Boss Smoked Pork Tenderloin has an easy garlic her marinade. It is simple enough for a weeknight meal but can be scaled up for a crowd.
Prep Time 10 minutes
Cook Time 2 hours
Marinade Time 8 hours
Total Time 10 hours 10 minutes
Servings 3
Calories 313kcal
Author Mads Martigan

Equipment

  • Pit Boss Pellet Grill

Ingredients

  • 1 Pork Tenderloin about 1 ⅓ lbs

Garlic Herb Marinade

  • Zest of 1 Lemon
  • Juice of 2 Lemons
  • 2 ½ tablespoon Olive Oil
  • 2 cloves Garlic minced
  • ½ tablespoon Fresh Rosemary minced
  • 1 teaspoon Fresh Thyme minced
  • ¾ teaspoon Dijon Mustard
  • ¾ teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper

Instructions

Marinate the Pork

  • Add the marinade ingredients to a resealable gallon sized bag. Push around the bag to mix the marinade.
    Zest of 1 Lemon, Juice of 2 Lemons, 2 ½ tablespoon Olive Oil, 2 cloves Garlic, ½ tablespoon Fresh Rosemary, 1 teaspoon Fresh Thyme, ¾ teaspoon Dijon Mustard, ¾ teaspoon Kosher Salt, ½ teaspoon Freshly Ground Black Pepper
    a raw pork tenderloin being held over a gallon size bag filled with marinade
  • Add the pork tenderloin to the bag, mix it around in the marinade, press out the air, and seal the bag.
    1 Pork Tenderloin
    a raw pork tenderloin in a gallon sized bag filled with garlic herb marinade
  • Place the bag in the refrigerator and allow it to marinate for several hours, preferably overnight.

Start Up the Pit Boss

  • Start the Pit Boss and allow it to run through the start up cycle. Set the temperature to 270°F.
  • Oil the grill grates.

Smoke the Pork Tenderloin

  • Place the pork with the smaller, tapered end toward the cooler side of your grill.
    pork tenderloin on the grates of a pit boss with a firebox in the back left of the grill
  • Insert a probe thermometer into the thickest part of the tenderloin to monitor the internal temperature throughout the cook.
    a MEATER thermometer in the pork on the grates of the grill
  • Brush on the leftover marinade with a silicone basting brush every 15 minutes, making sure to stop basting about 20 minutes before the pork is finished cooking.
    a silicone basting brush brushing garlic herb marinade onto a pork loin on a grill
  • Flip and rotate the tenderloin several times during cooking to ensure it cooks evenly. Use an instant read thermometer to check different spots of the tenderloin to judge whether to rotate it.
  • Cook the pork until the internal temperature reaches 145°F.
    a pork tenderloin on the grates of a pit boss pellet grill
  • Remove the pork to a cutting board to rest.

Rest and Slice

  • Allow the pork to rest on a cutting board for 15-20 minutes.
  • Slice through the pork tenderloin using a good meat slicing knife. Only cut how much you will be eating so the slices do not dry out.
    A pork tenderloin on a cutting board being sliced with a meat slicing knife

Video

Notes

Store leftovers in the refrigerator for up to 3-4 days. 
Reheat leftovers by placing the pork in a shallow pan filled with a small amount of chicken, beef, or vegetable broth, covered in foil, in the oven at 300°F until heated through.

Nutrition

Serving: 8oz | Calories: 313kcal | Carbohydrates: 1g | Protein: 35g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 684mg | Potassium: 691mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg