Smoked Pork Tenderloin in the Ninja Woodfire

Pork Tenderloin is a lean cut of meat that is perfect for smoking! It has a short cooking time and the low cooking temperature keeps it super moist and flavorful.

The mild smoky flavor of the pork pairs perfectly with so many different foods and you don't just have to use traditional BBQ flavors! 

While you can smoke a pork tenderloin in any smoker, I find using the Ninja Woodfire Outdoor Smoker to be so convenient with its fast setup and efficiency. 

Since I purchased the Ninja Woodfire Outdoor Grill & Smoker, I have been smoking all kinds of meats and cheeses and the results are amazing. 

If you are not familiar with the Ninja Woodfire outdoor smoker and grill, here is an article that goes over all the functions: Ninja Woodfire Article. It truly is an amazing small electric pellet grill and smoker. 

Suggested Kitchen Tools for Smoked Pork Tenderloin

• (affiliate link)Small Electric Pellet Smoker
• Tongs
• Tray
• (affiliate link)Instant Read Thermometer
• Cutting Board

Ingredients & Substitutions

Pork Tenderloin

This recipe is specifically for a pork tenderloin which is a tender and lean boneless cut of pork. Pork tenderloins usually come two to a package and each weighs about a pound to a pound and a half.

If your cut of pork is more than 2 pounds, it is probably not a pork tenderloin. For the best results, I recommend you use a pork tenderloin.

The temperature and times will be different for various cuts of pork like pork shoulder, pork loin roast, or pork chops.

If you want to use a larger pork loin roast, you can use the same seasoning blend and temperature, but your cooking time would need to be increased. 

Seasoning Blend

You can use any dry rub that you love and my suggestion is to choose seasonings that pair well with the entire meal you are serving with the pork tenderloin.

For example, I served my smoked pork tenderloin with a homemade marinara sauce and pasta so I chose an Italian-inspired seasoning blend to compliment the meal. This seasoning blend is basic enough to go with just about anything. It would be great if you paired the pork with a side salad and baked potato or mashed potatoes and asparagus.  

You can also use simple salt and black pepper to season the pork tenderloin or your favorite BBQ rub and then serve it with your favorite BBQ sauce. 

The pork is absolutely amazing with a blueberry BBQ sauce!

Pellet Flavor

I'm a huge fan of using fruit woods when smoking pork and I used (affiliate link)apple wood pellets in this recipe.

Other great choices are cherry wood, pecan pellets, and peach wood. You can use any flavor of pellets that you love.

How to Smoke Pork Tenderloin

The instructions below are for the Ninja Woodfire Outdoor Grill using the smoke setting. You can also follow the same instructions if you have the Ninja Woodfire Outdoor Oven or another brand of small electric pellet smoker.

With the Ninja Woodfire smokers, the pellets are for flavor only and the heat is electric; this, along with the small space, allows for quick and efficient smoking.

If you have another type of pellet smoker, the basics are the same and you would want to keep your smoking temperatures low, but the timing may be different. If your smoker is fairly large like a Traeger smoker, I would increase your temp to 250℉/120℃ and smoke the pork tenderloin to temperature and not time.

Preparing the Pork Tenderloin for Smoking

​You will want to start with a fully thawed pork tenderloin. Then, using a sharp knife remove the silver skin and any other sinew that you can see.

If there is any fat on the tenderloin, I leave that on. I also like to trim up the pork tenderloin to ensure even cooking so I usually square off the ends and use the scrapped meat for grinding and using in other recipes. 

Once the pork tenderloin is trimmed up, liberally season it with the rub you are using. You want full coverage of the spice blend all over the tenderloin.

This can be done up to 24 hours in advance and then refrigerate the pork until you are ready to smoke it.  You can either set it on a rack above a tray to collect the juices or wrap it in plastic wrap. 

Setting Up the Ninja Woodfire Outdoor Grill for Smoking

Fill the hopper with ½ cup of the pellets you are using. Make sure the grill grate is in the Woodfire. Select the smoke function set the temperature to 225°F.

You don't have to worry about setting the time right now, but you can set it for 45-60 minutes if you want to. It will not take that long to smoke the pork tenderloin, but you want to burn off the heavy smoke for about 10-15 minutes before putting the tenderloin on the smoker. 

You do not have to hit the ignite button when using the smoker function on the Ninja Woodfire, just hit start and you will see the ignite prompt show up on the display if everything is set up correctly. Allow the pellets to ignite and then burn for at least 10 minutes after the countdown starts on the display. 

Smoking the Pork Tenderloin

​If you haven't already, coat the tenderloin with the spice rub you are using. Once the pellets have burned for 10 minutes, open the lid to the Woodfire and let the white smoke out. This smoke tends to be bitter and acrid and when smoking more delicate foods and smaller cuts of meat like a pork tenderloin it is best to let it out before placing the meat on the grill grate. 

Place the pork tenderloin on the grate and close the lid. Set the time for 45 minutes. The Ninja Woodfire will do the rest! You do not need to refill the hopper with pellets during the quick smoking time. 

This boneless cut of meat cooks very fast and, even at the lower temperatures of smoking, it will be done in 30-45 minutes. 

Leave the lid closed for 25 minutes so the pork can absorb the smoke flavor and then start checking internal temperatures with your instant-read thermometer. How long you cook the pork tenderloin depends on how you like to serve it, however, the higher the internal temperature gets the tougher the pork gets. 

For the most flavorful pork tenderloin, I recommend cooking the pork to an internal temperature of 145℉/63℃ and then removing it from the smoker and letting it rest for 10 minutes before slicing. The temperature will rise at least 10 degrees as it rests. The color of the pork tenderloin when cut will be blush pink and that is perfectly safe.

The USDA states that pork cooked to an internal temperature of 145℉ with a 3-minute rest period is perfectly safe. 

Many people believe you have to cook pork to an internal temp of 160-165℉/71-74℃, but these higher temps will overcook the tenderloin and it will be tougher and drier. Just a few degrees makes a huge difference in the texture of the pork tenderloin. 

Most people who don't like pork tenderloin, but like other cuts of pork like pork butt, don't like it because they overcook it. 

Rest, Slice & Serve

When the pork tenderloin is about 5-10° below your desired serving temperature (see chart below), remove it from the smoker and place it on a tray or your cutting board to rest for at least 10 minutes.

• Medium-Rare 145-150℉/63-66℃- Tender, very juicy, pink throughout
• Medium 150-155℉/63-68℃- Tender, juicy, slightly pink in the middle
• Well 160℉/71℃- Can be tough and drier depending on what cut, white throughout

Once the tenderloin has rested, slice it and serve.

I have included the additional ingredients and steps in the recipe below if you want to serve your smoked pork tenderloin with buttered pasta and marinara sauce like I did. It was so delicious I hope you give it a try!

Storage & Reheating Instructions

How to Store Leftover Smoked Pork Tenderloin

Pork Tenderloin is a lean meat and can easily dry out when reheated, especially when it is sliced. My recommendation is to only slice what you plan on eating and then refrigerate or freeze the leftover pork tenderloin in one piece.

Refrigerator

Smoked Pork Tenderloin will stay good in the refrigerator for up to 3 days when properly stored in an airtight container or wrapped in plastic wrap.

Freezer

Before freezing, make sure the pork is cold, I recommend refrigerating the leftovers overnight before freezing them.

If the food is warm when packaged for freezing, steam can be produced inside the container or freezer bag, resulting in ice crystals forming.

Air is another issue when freezing food, so make sure you choose a container that is the proper size for the amount of leftovers. You don't want a large container for a small piece of pork or there will be too much air trapped in the container which can lead to decreased quality of the meat.

My preferred method for freezing is using a vacuum sealer which eliminates this issue.

How to Reheat Pork Tenderloin

Ninja Woodfire Outdoor Grill

Place your leftover sliced or whole pork tenderloin on a sheet of aluminum foil and add 1-2 Tablespoons of liquid (chicken broth, water, apple juice) to the foil and wrap it up into a tented packet.

Select the bake function at 325℉/165℃ and bake for about 15 minutes. This will heat the liquid and produce steam inside the packet and gently reheat the pork without drying it out. The temperature of the pork should be around 140℉/60℃ when it is heated through.

Using Steam

If you want to reheat the pork in your kitchen, you can use a variety of methods. You can place the pork in a pan and add some liquid and cook covered over medium-high heat until steam is produced and the pork is warmed through.

You can also use a pot on the stove with a few cups of water and a steamer basket with a lid. Put the pork in a foil packet and steam it covered until heated through.

There are also several appliances; Ninja Foodi OL Series, Ninja Speedi, and Ninja Combi that work great for reheating using steam and have the option of steam/bake and steam/crisp which work fantastic for reheating leftovers.

Ninja Woodfire Recipes

If you are just getting started with your Ninja Woodfire Grill or Oven, here are some recipes you may enjoy!

I've also included some sauces that perfectly compliment your smoked foods!