THIS Is The Best Smoked Pork Tenderloin Recipe You’ll Find Online

There is absolutely nothing better on a warm evening than the sweet smell of a smoker working its magic in the backyard.

I remember one summer evening, my husband, bless his heart, decided he was going to be the master of the smoker. He brought home a couple of pork tenderloins, and I could just picture them, dry and tough, a sad fate for such a lovely cut of meat. I’d had my share of disappointing pork tenderloins at cookouts over the years.

While he was getting the smoker fired up, I went to work in the kitchen. I wasn’t about to let those tenderloins meet a dreary end. I grabbed a jar of my homemade peach preserves, a bottle of good Kentucky bourbon from the cabinet, and a few other pantry staples. I knew the classic combination of pork and fruit was a winner, but the bourbon, well, that was my secret weapon. It adds a smoky, caramel depth that just sings with the flavor of the smoker.

That evening, we pulled the most beautiful, glistening, and ridiculously juicy smoked pork tenderloin off the grates. The glaze had caramelized into a perfect crust, and the meat was so tender you could cut it with a fork. It was a showstopper, and that peach bourbon glaze has been my go to twist ever since.

This recipe transforms a simple cut of meat into something truly special. It’s the kind of meal that creates memories, the one your family and friends will ask for again and again.

Skip to My Special Recipe!

Why This Smoked Pork Tenderloin Recipe Works

Pork tenderloin has long been a favorite for family dinners and special occasions. It’s a wonderfully lean cut of meat, which means it cooks up quickly and, when treated right, is incredibly tender. The challenge, of course, is keeping it from drying out. That’s where the magic of a smoker and a perfect glaze comes into play.

Smoking is a low and slow cooking method that gently cooks the meat, allowing the flavors to penetrate deep while keeping the inside succulent and moist. The gentle heat is much more forgiving than a blazing hot grill or a searing hot pan, making it ideal for a lean cut like tenderloin. This method gives you a much wider window for cooking it to that perfect temperature.

What makes this particular smoked pork tenderloin recipe a true standout is the balance of flavors. We start with a savory and slightly sweet dry rub that forms a delicious crust on the outside of the pork. This crust, or bark, is the foundation of the flavor profile and helps to seal in the juices. But the real star of the show is the Peach Bourbon Glaze.

The glaze is brushed on near the end of the cooking time, allowing it to caramelize without burning. The sweetness of the peach preserves is a classic, time honored pairing with pork. But the addition of bourbon adds a layer of complexity you just don’t get from fruit alone. It brings a warm, oaky, and slightly smoky vanilla note that complements the actual wood smoke from the smoker. A touch of Dijon mustard and apple cider vinegar in the glaze cuts through the richness and balances the sweetness, making every single bite interesting. This recipe works because it honors tradition while adding a sophisticated twist that elevates the entire dish.

Ingredients for Smoked Pork Tenderloin

The secret to this recipe is all in the layers of flavor, from the savory rub to the sweet and tangy glaze. Using good quality ingredients will really make a difference, especially when it comes to the glaze. Here’s exactly what you’ll need to get started.

• For the Pork & Rub:
  • 2 pork tenderloins (about 1 to 1.5 lbs each)
  • 1 tablespoon olive oil
  • 2 tablespoons packed brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (or more, if you like a little kick)
• For the Peach Bourbon Glaze:
  • 1 cup peach preserves
  • 1/4 cup bourbon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar

A few notes on these ingredients can make all the difference. When you buy your pork tenderloins, look for ones that have a nice, even thickness. You’ll want to trim off the “silverskin,” which is a thin, tough membrane on the surface. It won’t render down during cooking and can make the meat tough to chew.

Now, for our key ingredient that gives this recipe its signature pop: the Peach Bourbon Glaze. The quality of your peach preserves matters here. Try to find one that lists peaches as the first ingredient and doesn’t have too much high fructose corn syrup. An all fruit spread works beautifully. As for the bourbon, you don’t need to use the most expensive bottle on your shelf, but I do recommend using one you’d enjoy drinking. Its flavor will really come through in the finished glaze. The Dijon and apple cider vinegar are crucial for adding that tangy counterpoint to the sweetness, so don’t skip them!

Step-by-Step Instructions For Making Smoked Pork Tenderloin

Follow these steps closely, and I promise you’ll end up with the most tender, flavorful pork tenderloin you’ve ever made. The key is patience and a good meat thermometer. Don’t try to guess when it’s done!

1. Prep the Pork: Start by patting your pork tenderloins completely dry with a paper towel. This helps the rub adhere better. Trim off any excess fat and, most importantly, remove the tough, shiny silverskin. You can do this by sliding a thin, sharp knife just under the membrane and gliding it along the length of the tenderloin. Once prepped, lightly coat both tenderloins with the olive oil.
2. Apply the Dry Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Sprinkle this mixture generously over all sides of both tenderloins, patting it gently into the meat to make sure it sticks. For the best flavor, you can wrap the rubbed tenderloins in plastic wrap and let them sit in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Prepare the Smoker: Preheat your smoker to 225°F. For pork, I find that a mild fruit wood like apple or cherry wood provides the perfect amount of sweet, smoky flavor without overpowering the meat.
4. Smoke the Tenderloins: Place the pork tenderloins directly on the smoker grates. Close the lid and let them smoke. We are going to cook them until they reach an internal temperature of about 130°F. This can take anywhere from 1.5 to 2 hours, depending on the thickness of your tenderloins and the exact temperature of your smoker. This is where a reliable leave in meat thermometer comes in handy.
5. Make the Glaze: While the pork is smoking, you can prepare the Peach Bourbon Glaze. In a small saucepan over medium heat, combine the peach preserves, bourbon, Dijon mustard, and apple cider vinegar. Whisk everything together and bring it to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until it has thickened slightly. Then, remove it from the heat and set it aside.
6. Glaze the Pork: Once the pork’s internal temperature hits 130°F, begin brushing it with the glaze. Use a silicone brush to apply a generous layer over the top and sides of the tenderloins. Close the smoker and continue cooking. Apply another coat of glaze every 10 minutes until the pork is done.
7. Check for Doneness: Continue to smoke the pork until the internal temperature reaches a perfect 145°F in the thickest part of the meat. The glaze should be beautifully caramelized and slightly sticky. A common mistake is overcooking, so keep a close eye on that thermometer!
8. Rest Before Slicing: This is a crucial step! Remove the tenderloins from the smoker and transfer them to a cutting board. Tent them loosely with foil and let them rest for at least 10 to 15 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. After resting, slice the tenderloin into medallions and serve immediately.

How To Serve Smoked Pork Tenderloin

Once you pull that gorgeous, glistening pork tenderloin off the smoker and let it rest, it’s time to think about plating it up. Serving this dish is all about complementing its rich, smoky, and sweet flavors with the right companions. You want sides that will stand up to the pork without stealing the show.

I love to slice the tenderloin into half inch thick medallions and arrange them on a big platter, letting that beautiful caramelized glaze shine. A little sprinkle of fresh parsley over the top adds a nice pop of color. It looks so impressive but is secretly so easy.

For a true Southern style feast, you can’t go wrong with classic comfort sides. These pairings are tried and true, and they make the meal feel complete and satisfying.

• Creamy Grits or Polenta: The smooth, creamy texture is a wonderful contrast to the pork, and it’s perfect for soaking up any extra glaze or juices from the meat.
• Southern Baked Macaroni and Cheese: A rich, cheesy casserole is the ultimate comfort food pairing for this smoky pork. The sharp cheddar is a great match for the sweet glaze.
• Roasted Sweet Potatoes: Roasting brings out the natural sweetness of the potatoes, which beautifully echoes the peach notes in the glaze.
• Collard Greens or Green Beans: A slightly bitter, savory green vegetable, like collard greens stewed with a little bacon or simple sautéed green beans, helps to cut through the richness of the meal.
• A Crisp Salad: If you want something a little lighter, a simple arugula salad with a lemon vinaigrette and some toasted pecans provides a fresh, peppery bite that balances everything out.

Don’t forget the bread! A basket of warm cornbread muffins or fluffy yeast rolls is perfect for sopping up every last delicious bit from the plate. And to drink, a tall glass of sweet iced tea is a must, though a crisp white wine like a Riesling also pairs wonderfully.

How To Store & Reuse Smoked Pork Tenderloin Leftovers

If you find yourself with leftovers of this delicious smoked pork tenderloin, consider yourself lucky! It’s just as tasty the next day, and it can be repurposed into some truly wonderful new meals. The key is to store and reheat it properly to maintain that wonderful texture and flavor.

To store your leftovers, first let the pork cool down to room temperature. Then, wrap it tightly in aluminum foil or place it in an airtight container. It will keep well in the refrigerator for up to 3 or 4 days. I prefer to store it whole or in large pieces rather than pre sliced, as this helps prevent it from drying out.

When it’s time to reheat, you want to be gentle. The microwave can sometimes make pork rubbery. My favorite method is to warm it in the oven. Preheat your oven to a low temperature, around 300°F. Place the pork in a small baking dish with a splash of chicken broth or apple juice to create some steam, cover it with foil, and heat it for about 10 to 15 minutes, or until just warmed through.

But beyond just reheating and eating, the leftovers from this recipe are incredibly versatile. Here are a few of my favorite ways to enjoy it a second time:

• Pork Tenderloin Sandwiches: Slice the cold pork very thinly and pile it onto a soft brioche bun. Top it with some sharp white cheddar cheese, a little bit of arugula, and a dollop of extra peach glaze or a spicy aioli. It makes for an incredible lunch.
• Pork and Grits Breakfast Bowl: Dice the leftover pork and gently warm it in a skillet. Serve it over a bowl of creamy cheese grits and top with a fried egg for a hearty and flavorful breakfast.
• Salad Topper: For a lighter meal, chop the pork into bite sized pieces and toss it into a salad. It’s fantastic on a bed of mixed greens with goat cheese, toasted pecans, and a light vinaigrette.
• Pork Fried Rice: Give your fried rice a serious upgrade. Dice the pork and add it to your favorite fried rice recipe along with veggies like peas, carrots, and onions. The smoky, sweet flavor of the pork adds amazing depth.

With a little creativity, your smoked pork tenderloin leftovers can be the star of a whole new meal, ensuring none of that delicious effort goes to waste.

Substitutions & Variations For Smoked Pork Tenderloin

While I absolutely adore this recipe just as it is, one of the best things about cooking is making a recipe your own. There are plenty of ways to tweak this smoked pork tenderloin to suit your tastes, use up what you have on hand, or accommodate dietary needs. Don’t be afraid to experiment a little!

The glaze and the rub are the easiest places to start playing with flavors. They are your canvas for creativity. If you follow the core method of smoking the tenderloin to the perfect temperature, you’ll have a great result no matter which flavor path you choose.

Here are a few variations and substitutions you might like to try:

• Glaze Swaps: Not a fan of peach, or just want to try something new? This recipe works wonderfully with other fruit preserves. Try using apricot preserves for a similar sweet and tangy profile, or use cherry preserves and add a pinch of chipotle powder for a fantastic sweet and spicy combination. A simple maple syrup and Dijon mustard glaze is also a classic winner.
• Change Up the Rub: Feel free to customize the dry rub. If you like things spicier, increase the cayenne pepper or add a teaspoon of chili powder. For a more herbaceous flavor, consider adding a teaspoon of dried thyme or rosemary. If you’re short on time, a good quality pre made pork or all purpose BBQ rub can certainly work in a pinch.
• Go Alcohol-Free: If you prefer not to cook with bourbon, you can easily substitute it in the glaze. An equal amount of apple juice, white grape juice, or even a good quality non-alcoholic bourbon will work perfectly to provide the liquid and a touch of sweetness.
• Regional Spins: For a more Carolina-style flavor, you could create a glaze with an apple cider vinegar and brown sugar base, adding a little mustard and red pepper flakes for that signature tang and heat.
• Different Wood Smoke: While I recommend apple or cherry wood, you can definitely change the smoke profile. Pecan or oak would lend a stronger, more robust smoke flavor that still pairs well with pork. I would just advise against very strong woods like mesquite, which can overwhelm the delicate flavor of the tenderloin.

Think of this recipe as a starting point. The technique is what matters most. As long as you cook the pork low and slow and pull it at the right temperature, you can dress it up with any flavor combination you love.

5 FAQs About Smoked Pork Tenderloin

Here are some straightforward answers to the most common questions I receive about this smoked pork tenderloin recipe.

1. What is the best wood to use for smoked pork tenderloin?

Choosing the right wood is a key part of building the flavor profile for your smoked pork tenderloin. Since pork tenderloin is a relatively delicate and lean meat, you want to use a wood that will complement it rather than overpower it. My personal favorites, and the ones I highly recommend for this recipe, are mild fruit woods.

Apple wood is probably the most popular choice for pork, and for good reason. It imparts a mildly sweet, fruity smoke that is absolutely perfect. Cherry wood is another fantastic option, offering a slightly richer sweet flavor and it helps give the meat a beautiful reddish-brown color. Peach wood, if you can find it, is a natural pairing for our Peach Bourbon Glaze, creating a wonderful harmony of flavors. Other great choices include alder or pecan, which is a bit stronger than fruit woods but still sweet and nutty. I would generally advise against using very strong, pungent woods like mesquite or hickory for this recipe, as their aggressive flavor can easily overwhelm the tenderloin and the subtle notes of the glaze.

2. How do I keep my smoked pork tenderloin from drying out?

This is the most important question, as a dry pork tenderloin is such a disappointment! There are several key steps to ensure a juicy result. First and foremost, do not overcook the meat. This is the number one cause of dry pork. You absolutely must use a reliable digital meat thermometer to track the internal temperature. Guessing is just not an option with a lean cut like this.

Second, our Peach Bourbon Glaze plays a role here too. Brushing the glaze on during the last 20 to 30 minutes of cooking not only adds incredible flavor but also creates a protective, moist barrier that helps lock in the juices. Finally, and this is a step people often skip, you must let the pork rest after you take it off the smoker. Tenting it with foil and letting it rest for 10 to 15 minutes allows the juices that have migrated to the surface during cooking to redistribute throughout the meat. If you slice into it right away, all that delicious moisture will pour out onto your cutting board instead of staying in the pork.

3. What internal temperature is smoked pork tenderloin done?

The target temperature for perfectly cooked pork tenderloin is 145°F. According to the USDA, pork is safe to eat once it reaches an internal temperature of 145°F, followed by a three minute rest period. For the best possible texture, which should be juicy and just slightly pink in the center, I recommend pulling the tenderloin from the smoker the moment your thermometer reads 145°F in the thickest part of the meat.

It’s important to remember something called “carryover cooking.” The meat’s internal temperature will continue to rise a few degrees even after you’ve removed it from the heat source. By pulling it at 145°F and then letting it rest, the final temperature will settle perfectly, ensuring it’s both safe and succulent. Cooking it to 160°F or higher, which was the old standard, is what leads to the tough, dry pork many of us grew up with. Trust the thermometer and you will be rewarded with perfection.

4. Can I make this smoked pork tenderloin without a smoker?

Yes, you certainly can adapt this recipe if you don’t have a smoker, though you won’t get that authentic wood smoke flavor. The best alternative is to use your grill. You can set up a two zone or indirect heat system by banking your charcoal to one side or only turning on the burners on one side of a gas grill. You would then place the pork tenderloin on the cooler side, away from the direct heat, and close the lid. This mimics the indirect cooking environment of a smoker. You can even add a small foil packet of soaked wood chips over the hot side of the grill to generate some smoke.

You can also make it in the oven. For an oven version, I would first sear the rubbed tenderloin in a hot, oven-safe skillet on all sides to develop a nice crust. Then, transfer the skillet to a preheated 375°F oven to finish cooking. You’d apply the glaze in the last 10 minutes of baking. To get a hint of smoky flavor without a smoker, make sure you use smoked paprika in your rub, and you could even add a tiny drop of liquid smoke to your glaze, but be careful as a little goes a long way.

5. Do I need to brine the pork tenderloin before smoking?

Brining is a popular technique for adding moisture and flavor to lean meats, but for this specific recipe, I find that it is not necessary. A brine, which is a saltwater solution, works well, but it can sometimes dilute the natural flavor of the pork. Our method achieves fantastic results without the extra step of a wet brine.

The dry rub we use acts as a “dry brine.” The salt in the rub draws out a little bit of moisture from the pork, which then dissolves the salt and other seasonings, creating a concentrated brine on the surface that gets reabsorbed into the meat. This process seasons the pork deeply and helps it retain moisture during cooking. Between the flavorful dry rub and the protective, moisturizing glaze we add at the end, the tenderloin stays incredibly juicy and flavorful. If you still want to brine, you certainly can, but I encourage you to try the recipe as written first. I think you’ll find it’s perfect on its own.

Smoked Pork Tenderloin with Peach Bourbon Glaze

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Juicy pork tenderloins coated in a savory rub and smoked low and slow, then finished with a sweet and tangy peach bourbon glaze.

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Ingredients

• For the Pork & Rub:
• 2 pork tenderloins (about 1–1.5 lbs each)
• 1 tbsp olive oil
• 2 tbsp packed brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper (or more, to taste)
• For the Peach Bourbon Glaze:
• 1 cup peach preserves
• 1/4 cup bourbon
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions

1. Pat pork tenderloins dry, trim silverskin, and coat lightly with olive oil.
2. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub all over pork. Chill 30 minutes to 4 hours if desired.
3. Preheat smoker to 225°F using apple or cherry wood.
4. Smoke tenderloins until internal temperature reaches 130°F (about 1.5–2 hours).
5. While smoking, simmer peach preserves, bourbon, Dijon, and vinegar until slightly thickened, about 5 minutes.
6. Brush glaze onto pork at 130°F, then every 10 minutes, until internal temp reaches 145°F.
7. Remove pork, tent with foil, and rest 10–15 minutes. Slice into medallions and serve.

Try These Recipes Next

If you enjoyed making pork tenderloin, here are three sides that pair beautifully with it. Each recipe is simple, flavorful, and balances the richness of the pork.

• Roasted Brussels Sprouts with Quinoa & Pomegranate – Crispy-tender sprouts tossed with nutty quinoa and bursts of pomegranate for a colorful, hearty side.
• Sweet Potato Casserole with Pecan Streusel – Creamy sweet potatoes topped with a buttery pecan crumble for sweet, cozy contrast.
• Baby Greens Salad with Quinoa & Honey Balsamic Vinaigrette – A fresh, bright salad that brings crunch and a tangy finish to the plate.

These three are reliable favorites and they round out pork tenderloin into a complete, satisfying dinner.