Pork tenderloin (smoked)

pork tenderloin · verified system recipe · Weeknight-friendly cook

Pit temp
275°F
Pull at
145°F
Total time
~1.1 hr

Phase timeline

50m
8m
8m
Smoke (bare)Sear + finishResttotal: 1h 6m

Step-by-step

  1. 1. Smoke (bare)

    → 130°F · ~50 min

    275°F pit, apple. Tenderloin is the most-lean cut — it cooks FAST. Watch your probe.

  2. 2. Sear + finish

    → 145°F · ~8 min

    Move to direct heat for crust. Pull at 145°F, NOT a degree over.

  3. 3. Rest

    ~8 min

    Tent, 8 min. Slice into medallions.

Rub
Garlic + paprika + brown sugar + salt
Wrap method
none
Rest method
tent_loose
Minimum rest
8 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
0h 58m
+ 8m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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