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!
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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.
Quick Tip
Smoke quick-cooking foods like pork chops, burgers, pork tenderloin, and chicken breasts at lower temperatures to allow enough time for the smoke to penetrate and absorb into the meat.
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.
Quick Tip
Pork Tenderloin will rise about 10° in temperature while resting, so pull it from the smoker BEFORE it hits your desired serving temperature.
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.
Frequently Asked Questions
You would follow the same instructions as smoking it on the Ninja Woodfire Outdoor Grill.
Yes, absolutely. You can smoke as many as will fit on the smoker and the times and temperatures will remain the same.
Technically you can as long as you smoke it at a high enough temperature that the internal temperature of the frozen pork doesn't stay in the danger zone of above 40℉/4℃ and below 140℉/60℃ for longer than 2 hours.
However, for the best results, I recommend thawing the pork tenderloin and seasoning it before smoking it.
Because the pork tenderloin is a small cut of meat, increasing the temperature to around 300℉/150℃ should be fine.
Also, be aware that smoke will not penetrate the meat until it starts to thaw, so I am not sure how much smoke flavor you will get.
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!
Ninja Woodfire Smoked Pork Tenderloin Recipe
Equipment
- Ninja Woodfire Outdoor Grill or Outdoor Oven
Ingredients
- ¼ cup apple wood pellets
- 2 whole pork tenderloin
Spice Blend
- 2 Tablespoons brown sugar
- 1 Tablespoon fine grind sea salt or kosher salt
- 2 teaspoons black pepper
- 2 teaspoons Italian seasoning
- 2 teaspoons dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Italian Smoked Pork with Pasta
- 1 batch homemade marinara
- 1 pound Angel Hair Pasta
- 4 Tablespoons salted butter
- 1 Tablespoon dried parsley
- Parmesan cheese for garnish
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Instructions
- Fill the Ninja Woodfire hopper with ¼ cup of apple wood pellets or your pellet of choice. Make sure the grill grate is inside the Woodfire. Select the Smoker Function and set the temperature to 225℉/105℃. Set the time to 1 hour. Hit start. The display should read "IGN" and the ignite icon will start blinking.¼ cup apple wood pellets
- Trim any silver skin from the thawed pork tenderloin(s). Liberally rub the tenderloin with the seasoning blend or your favorite rub. This can be done up to 1 day in advance and the tenderloin should be stored in the refrigerator until about 1 hour before you want to smoke it.2 whole pork tenderloin, 2 Tablespoons brown sugar, 1 Tablespoon fine grind sea salt or kosher salt, 2 teaspoons black pepper, 2 teaspoons Italian seasoning, 2 teaspoons dried basil, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Let the smoker run for at least 10 minutes after the countdown starts so that you release the heavy white smoke before placing the pork tenderloin on the grate. This smoke can leave an acrid and bitter flavor on smaller cuts of meat and more delicate foods.
- Once the time display reads 45 or 50 minutes left, place the seasoned pork tenderloin onto the grill plate and close the lid. Do not open the lid for 25 minutes.
- When the pork tenderloin has been smoking for a full 25 minutes, start checking the internal temperature with your meat thermometer. When it reaches 5-10° BELOW the temperature you wish to serve it (see recipe notes), remove the tenderloins from the smoker and place them on a cutting board or tray to rest for 10 minutes. Remember to temp each tenderloin because they can vary in size and one may be done quicker than the other.
- Once the pork has rested, slice and serve!
Making the Italian Pork and Pasta
- While the pork is on the smoker, make up the marinara sauce and bring a pot of salted water to a boil.1 batch homemade marinara
- When the pork comes off the smoker and is resting, put the angel hair pasta into the boiling water and cook according to package instructions or until it is al dente. Drain and place pasta into a mixing bowl. Add butter and toss until melted. Taste and season with salt and pepper as needed. Add the parsley and toss to combine.1 pound Angel Hair Pasta, 4 Tablespoons salted butter, 1 Tablespoon dried parsley
- Put the pasta onto a serving platter and top with the marinara sauce. Place the sliced smoked pork tenderloin on the side or on top and serve with grated parmesan cheese.Parmesan cheese
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
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Gina Ward
This was delicious!!
The flavoring of the rib was wonderful and as you stated it cooked great with the apple pellets.
I also made the marinara sauce which is now my all time favorite marinara sauce 😋🙌🏻
Looking forward to trying mute of your recipes.
Louise
I am so happy to hear that!
Sandy
I have been a fan from Ninja Foodi pressure cook and air fry (and more!!) owning 2 Foodi’s and now the Woodfire grill/smoker!! I’m hoping for more delicious recipes to get my grill on!!! Tonight is smoked pork tenderloin….ill keep you posted! Louise is awesome!!!
Louise
Thank you so much and I hope you love the Woodfire!
Andrew Kay
Great Recipe! I smoked a pork tenderloin last night for Sunday dinner following your instructions and it came out perfectly. Thanks!
Louise
I'm so glad to hear that!
Judy
This was DELICIOUS! Highly recommend this tenderloin recipe. It turned out VERY moist, medium rare, the rub was delicious on it and the entire family enjoyed it! Her directions and notes were right on. Love watching your videos and then looking at the recipe because you are very detailed and easy to follow. Thank you for the GREAT recipes you put out and we will definitely cook this again! By the way, we LOVE our Ninja Wood Fire Grill! We use it every day and can't say enough good about the product!
Louise
Thank you so much! I'm so happy everyone loved it!