Mastering Smoked Pork Tenderloin: Timing and Technique Per Pound

When it comes to incredibly flavorful tender and juicy smoked meat, pork tenderloin is hard to beat. Getting the smoking time just right is key to pork tenderloin perfection. The general guideline is to smoke pork tenderloin for 30 minutes per pound. However technique, temperature and tenderness play a role as well.

In this complete guide we’ll cover everything you need to know about how long to smoke pork tenderloin per pound for mouthwatering results.

Why Go Low and Slow with Pork Tenderloin

Pork tenderloin is an incredibly lean, tender cut of meat. With little intramuscular fat, it can easily dry out if cooked improperly. This is why the low and slow smoking method is ideal. Some key benefits:

• Gentle, indirect heat tenderizes while keeping moisture locked in.

• Low temperature renders fat slowly, keeping things juicy.

• Allows collagen to break down over time, resulting in tender meat.

• Infuses smoke flavor deeply into the meat.

• Provides hands-off cooking with no need to flip or turn.

Smoking Time per Pound

The general rule of thumb for smoking pork tenderloin is:

• Smoke for 30 minutes per pound

So a 2 pound tenderloin will take roughly 1 hour of smoking time.

However, this 30 minutes per pound is just a guideline. Actual timing depends on a few factors:

• Thickness – Thicker sections take longer

• Bone-in or boneless – Bone-in cooks slower

• Temperature – Higher heat reduces cook time

• Desired tenderness – More time = more tender

• Meat thermometer – Best way to test doneness

Monitor temperature and tenderness as you smoke to get perfect results.

Step-by-Step Guide to Smoked Pork Tenderloin

Follow this simple process for fork-tender smoked pork tenderloin:

1. Trim excess fat and silverskin from tenderloin.

2. Generously season with your favorite dry rub.

3. Preheat smoker to 225-250°F with preferred smoking wood.

4. Place tenderloin directly on grill grates.

5. Smoke for approximately 30 minutes per pound.

6. Insert meat thermometer to check internal temp.

7. Remove from heat at 145°F internal temperature.

8. Allow to rest 10 minutes before slicing.

Vital Tips and Tricks

• Use a digital instant read thermometer to monitor exact temperature.

• For added moisture and flavor, spritz with apple juice or broth every 45-60 minutes.

• Let rest 10 minutes to allow juices to redistribute before slicing.

• Slice against the grain for most tender results.

• Save some rub to sprinkle on the sliced tenderloin.

• Pair with a sweet glaze or sauce to contrast the seasoning.

• Use light, fruity woods like apple, cherry or peach for flavor.

Common Pitfalls to Avoid

It’s easy to dry out tenderloin if you aren’t careful. Avoid these key mistakes:

• Cutting into meat before letting it rest. This causes juices to run out.

• Skipping the thermometer and overcooking. Cook to 145°F exactly.

• Failing to trim off silverskin. This can cause meat to get chewy.

• Cooking at too high of a temperature. Keep it low and slow.

• Not monitoring and replenishing smoke if needed.

• Skipping a spritz which helps keep things moist.

Serving Up Delicious Smoked Pork Tenderloin

Once you’ve perfectly smoked that pork tenderloin using the 30 minutes per pound rule, here are some tasty ways to serve it up:

• Slice and pile on sandwiches or wraps

• Dice up for salads and tacos

• Chop and mix into egg scrambles

• Cut into strips for stir fries and fajitas

• Serve medallions with your favorite sides

• Shred for nachos, pizza and baked potatoes

• Slice thin for appetizers and cheese boards

With the right timing and technique, you’ll be rewarded with incredibly tender, juicy smoked pork tenderloin that’s sure to please. Fire up that smoker and get ready for porky perfection!