This smoked pork tenderloin recipe is super simple and comes out juicy and delicious. Use your wood pellet grill to smoke the seasoned meat and slather on your favorite bbq sauce. An easy dinner idea that’s gluten free, paleo, and Whole30 compatible!
People typically think of pork shoulder or pork butt going onto a smoker for pulled pork, but this gluten free pork tenderloin is going to change your mind!
This recipe is super simple to make with a little forethought and isn’t spicy. Prepare for it to become a family favorite!
The pork gets dry brined, which keeps the meat from drying out. Then a really easy dry rub (that doesn’t use brown sugar) goes on before setting it on the grill.
We use our Traeger to make this recipe, but any wood pellet grill or smoker will do. The wood we typically use is a lighter or medium wood, like apple, pecan, or oak.
Use your favorite bbq sauce toward the end of the cooking time to give it an extra bit of flavor, then slice it up and serve!
Ingredients
- pork tenderloin (don’t confuse this with pork loin – the tenderloin is a longer and skinnier cut of meat than the loin)
- kosher salt (this recipe uses Diamond Crystal brand, which is less salty than other types of kosher salt)
- smoked paprika
- garlic powder
- onion powder
- BBQ sauce (we like Tessemae’s, which is gluten free, paleo, and Whole30 compatible)
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to Make Smoked Pork Tenderloin
- Dry off the tenderloin with a paper towel.
- Use a sharp knife to remove the fat and silverskin from the tenderloin.
- Sprinkle the kosher salt on the tenderloin, place it on a plate or cutting board and let it dry brine in the fridge for about 8 hours.
- Remove the tenderloin from the fridge and start up your wood pellet grill or smoker, setting it to 250 degrees F.
- Combine the remaining spices and pour them over the tenderloin, rubbing them in with your hands until all of the tenderloin is covered.
- Place the meat on the grill and, if you have it, insert a temperature probe into the middle of the tenderloin. Close the lid and let it cook until the internal temperature reaches between 130 to 135 degrees F.
- Open the lid and brush the barbecue sauce all over the tenderloin. Close the lid again and cook until the internal temperature reaches 145 degrees F.
- Remove the smoked meat from the grill and let rest for 10-15 minutes, then slice into ¼ to ½ inch medallions and serve!
What to serve with this gluten free pork tenderloin
- coleslaw (like my apple broccoli slaw or pineapple coleslaw recipe)
- grilled veggies (like these grilled bell peppers, onions, or zucchini)
- grilled fruit (like this easy grilled pineapple)
- rice (white, brown, or cauliflower)
- a green salad
- use it in this grilled pork and peach salad!
- a summer salad (like this corn avocado tomato salad)
FAQ
Pork loin and pork tenderloin are two different cuts of meat. Pork tenderloin is a longer and thinner boneless cut of meat that runs along the backbone. Pork loin is a larger and wider cut of meat that can be boneless or not. It comes from the back but further away from the backbone.
You can’t use frozen pork tenderloin in this recipe – it will need to be thawed before you dry brine it.
A one pound pork tenderloin will need to smoke between 1.5 to 2.5 hours, depending on a number of factors.
Use a lighter or medium wood to smoke pork. Something fruity like apple or cherry works, or an oak, pecan, or hickory would also work. You’ll want to stay away from mesquite wood, which is the strongest.
A smoked tenderloin is done when the internal temperature reaches 145 degrees F. You’ll want to measure the in temperature with a meat thermometer – we love our Thermapen by Thermoworks (affiliate link).
The smoked pork tenderloin will keep in the fridge for 3 to 4 days stored in an airtight container or wrapped in plastic wrap.
Recipe tips and substitutions
- Switch up the seasoning a little. If you don’t have smoked paprika, you can use regular. You can also add up to ¼ tsp of either cayenne pepper or ground chipotle powder to give the pork a spicier kick.
- Check which salt you’re using. This recipe specifically uses Diamond Krystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
- Check your hopper! You want to look and see if you have enough wood pellets (or wood chips depending on if you’re using a grill or smoker). You don’t want to run out of wood while the pork is cooking.
- Use a meat thermometer to measure the internal temperature of the pork. You can either do this with a temperature probe (if your grill comes with one) or use a hand held meat thermometer. We’ve had a Thermapen for years and love it (affiliate link).
More pork dinner recipe ideas
- Grilled Pork Tenderloin (GF, DF, Paleo, Whole30)
- Smoked Pork Loin Roast (GF, DF, Paleo, Whole30)
- Ground Pork Tacos (GF, DF, Paleo w/ Whole30 option)
- Smoked Pork Chops (GF, DF, Paleo, Whole30)
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Juicy Smoked Pork Tenderloin Recipe (GF, DF, Paleo, Whole30)
Equipment
- A wood pellet grill or smoker
Ingredients
- 1 lb pork tenderloin
- 2 tsp Diamond Crystal kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 tbsp BBQ sauce I used Tessemae’s
Instructions
- First use a paper towel to dry off the pork tenderloin. Then, using a large sharp knife and a cutting board, remove any fat remaining on the pork. You may be able to pull it off with your hands. If not, cut it off with the knife.
- Next remove the silverskin (connective tissue) on the tenderloin. You will need to poke the tip of the knife into the tenderloin just under one end of the silverskin, then gently and gradually move your knife back and forth as you slide it down underneath the silverskin to remove it from the rest of the meat. It will need to be removed in multiple sections – if you try and remove it all at once you will cut away a large portion of the meat itself.
- Once the silverskin is removed, measure out the kosher salt with a measuring spoon and sprinkle it all over the meat, spreading it around with your fingers until the meat is equally covered. Place the meat on a plate and in the fridge, uncovered, for 8 hours.
- Take the tenderloin out of the fridge after the 8 hours is up and 30 minutes before you put it on the grill to let it warm slightly.
- Set your wood pellet grill to 250F and let it come up in temperature. Use measuring spoons to measure out the spices in a small bowl and stir to combine. Sprinkle the mixture onto all sides of the pork, rubbing it in with your hands.
- Once the grill reaches 250F, place the pork tenderloin on the grill and, if you have it, insert a meat probe and set the temperature of the probe to 130F. Cook the pork until it reaches an internal temperature of around 130F, then slather the bbq sauce on with a brush. Continue cooking the tenderloin until the internal temperature reaches 145F. Remove from the grill, let rest for 10-15 minutes, then carve and serve!
Notes
- Switch up the seasoning a little. If you don’t have smoked paprika, you can use regular. You can also add up to ¼ tsp of either cayenne pepper or ground chipotle powder to give the pork a spicier kick.
- Check which salt you’re using. This recipe specifically uses Diamond Krystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
- Check your hopper! You want to look and see if you have enough wood pellets (or wood chips depending on if you’re using a grill or smoker). You don’t want to run out of wood while the pork is cooking.
- Use a meat thermometer to measure the internal temperature of the pork. You can either do this with a temperature probe (if your grill comes with one) or use a hand held meat thermometer. We’ve had a Thermapen for years and love it (affiliate link).
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