Smoked Pork Tenderloin
Recipe type: Main Dish
Cuisine: BBQ
Cook time: 
Total time: 
Serves: 4-8
Weight Watchers Info: 6 PointsPlus per 3oz serving, cooked, with marinade. 5 PointsPlus per 3oz serving, cooked, with dry rub.
  • 1 or 2 pork tenderloins (1.5-2 pounds each)
  • ½ cup marinade (I prefer Stubb’s Pork Marinade) or dry rub (I prefer one with brown sugar)
  • ½ cup bbq sauce (any sort that won’t conflict with your rub or marinade)
  • 4-6 wood (hickory for a stronger flavor, pecan, cherry or apple for something milder) chunks, or 2 cups of wood chips (in foil packet, if chips)
  1. Cut silver membrane off pork loin, if you feel like it.
  2. Marinade or dry rub pork loin (can be done overnight, but citrus based marinades should only be done 2-3 hours max).
  3. Drain marinade (if used) and place pork loin on smoker.
  4. Smoke approximately 2 hours at 225, replacing charcoal (and adding new wood chips) once, or as needed, to maintain temperature.
  5. About 30 minutes before taking it off the smoker, baste with BBQ sauce, if using.
  6. When the meat reaches 145 degrees, take off smoker and wrap in foil for 5-10 minutes.
  7. Slice thinly and serve with more bbq sauce on the side or with a chutney.
Recipe by The Taste Place at