Go Back Email Link
–+ servings
smoked pork tenderloin sliced on a cutting board
Print

Smoked Pork Tenderloin in an Electric Smoker

Smoked Pork Tenderloin in an electric smoker is so easy to make but so flavorful and juicy. The smoke flavor enhances the simple, homemade BBQ rub.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 servings
Calories 180kcal
Author Mads Martigan
Cost $10

Equipment

  • Electric Smoker

Ingredients

  • 1 Pork Tenderloin around 1 ⅓ pound
  • 1 tablespoon Olive Oil

Homemade BBQ Rub

  • 1 tablespoon Brown Sugar
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Dry Mustard
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 2 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper

Instructions

Season the Pork

  • Mix together the homemade rub ingredients.
    1 tablespoon Brown Sugar, 1 tablespoon Smoked Paprika, 1 teaspoon Cumin, 1 teaspoon Dry Mustard, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, 2 teaspoon Kosher Salt, ½ teaspoon Freshly Ground Black Pepper
    homemade BBQ rub mixed up in a glass bowl
  • Lay out overlapping pieces of plastic wrap on a flat surface like the kitchen counter.
  • Coat the outside of the pork with oil.
    1 Pork Tenderloin, 1 tablespoon Olive Oil
    a gloved hand rubbing oil on a pork tenderloin
  • Generously season the outside of the tenderloin with the BBQ rub, making sure to season all sides.
    a gloved hand spreading seasoning on a pork tenderloin
  • Wrap up the pork tenderloin tightly and refrigerate it for 3 to 6 hours, or overnight.
    a pork tenderloin wrapped up in plastic wrap

Set up the Masterbuilt Smoker

  • Add a disposable aluminum foil pan of water to the bottom cooking grate.
    a aluminum foil pan filled with water on the bottom shelf of a masterbuilt electric smoker
  • Start the Masterbuilt and set the temperature to 275°F.
  • Add the wood chips. When you see smoke coming out of the top vent, the smoker is ready to add the pork.
    smoke coming out of the top vent of a masterbuilt electric smoker

Smoke the Pork

  • Place the tenderloin on the oiled grates of the smoker above the water pan. Press the sides of the meat to compact it slightly, as it will shrink during cooking.
    a raw pork tenderloin on the grates inside a masterbuilt electric smoker
  • You can rotate the meat several times during the cooking process to ensure it cooks evenly.
  • After about 1 hour, insert a leave in meat thermometer into the thickest part of the meat.
    pork tenderloin partially cooked with a MEATER thermometer inserted through the side
  • Continue cooking the pork until it reaches a final internal temperature of 145°F. Make sure to test several spots with an instant read thermometer to ensure the entire tenderloin is cooked through.
  • At 275°F in the Masterbuilt, the pork tenderloin will take about 2 hours to finish cooking.
  • Once the meat has reached 145°F, remove it from the smoker to a cutting board to rest.
    Mads removing the pork tenderloin from the Masterbuilt electric smoker to a wooden cutting board

Resting and Slicing

  • Allow the pork to rest for about 15 minutes.
    BBQ pork tenderloin resting on a cutting board
  • Slice the meat using a good meat slicing knife. Only cut the portion of the meat you will be eating right away.
    a meat slicing knife cutting through the pork tenderloin
  • Serve the cut pork immediately for maximum juiciness.
    smoked pork tenderloin sliced on a cutting board

Notes

Refrigerate any leftover pork and consume it within 3-4 days.
To reheat the pork, the best method is to place it in a shallow dish with a small amount of broth and cover in aluminum foil. Place in the oven at 300°F until heated through.

Nutrition

Serving: 3oz | Calories: 180kcal | Carbohydrates: 4g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 992mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 2mg