Smoked Pork Tenderloin: Impress Without the Stress

This dish is effortlessly elegant and perfect for a special meal without the stress. The pork tenderloin is smoked ahead of time and finished with a quick sear before serving. Pair it with these Brown Buttered-Sage Sweet Potato Puree and top it with this tangy Cranberry Chutney for a meal that looks and tastes impressive.

Jump to Recipe

Why Smoked Pork Tenderloin?

Pork tenderloin is one of the most flavorful cuts, perfect for smoking and quick searing. For Friendsgiving, I was intentional about where my meat came from, choosing two of my favorite farms—Branch Mountain Farms and Ozark Pasture Beef—both of which raise their pigs on a grain-free, free-range diet, allowing them to forage naturally on things like acorns. Acorn-fed pork has a long history, particularly in Europe, where it’s prized for its rich, nutty flavor and tender, buttery texture. Here in the Ozarks, farms like these are honoring that tradition by raising high-quality, ethically sourced pork.

Ingredients You'll Need

1 pork tenderloin (about 1–1.5 lbs)
¼ cup brown sugar
1 tbsp sweet paprika
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 ½ tsp salt
(Optional: Your favorite spiced meat rub + 1/4 cup brown sugar)

For the Cranberry Chutney: Check out this recipe.

For the Brown Buttered-Sage Sweet Potato Puree: Check out this recipe.

—a beautifully & complete dish.

Smoking the Pork Tenderloin

Start by patting the tenderloin dry with paper towels—this helps the seasoning adhere properly. Generously coat the pork with brown sugar, paprika, chili powder, onion powder, garlic powder, and salt, ensuring an even layer of seasoning.

Preheat your smoker to 225°F. Once it’s ready, place the tenderloin inside and smoke until the internal temperature reaches 140°F, which should take about 45 minutes to an hour. While pork is traditionally cooked to 145°F, pulling it a little early ensures a tender, juicy result. The residual heat, resting period, and final sear will finish the job—trust me, it’ll be perfect.

Once smoked, remove the tenderloin and loosely wrap it in foil. At this point, you can refrigerate it until about an hour before serving.

Searing and Serving the Pork

When it's time to serve, remove the tenderloin from the fridge and let it come to room temperature—this ensures even cooking. Heat a skillet, preferably cast iron, over medium-high heat. Sear the pork for about 1½ minutes per side, just until a slight crust forms and the meat warms through.

Let the tenderloin rest for 3–5 minutes before slicing. You might wonder if it needs a full 15-minute rest, but since it's smoked, there’s simply less moisture to lose. A shorter rest keeps it juicy without letting it cool too much.

Serve your smoked pork tenderloin over these decadent pureed sweet potatoes, and finish with a spoonful of tangy cranberry chutney—the bright acidity ties everything together, elevating the dish like a pinch of sea salt on a cookie. Each recipe is quick and can be prepared ahead of time, but when plated together, the result is both effortless and impressive.

In Summary

I chose this dish for Friendsgiving because it requires minimal hands-on time, making it feel special without the stress. Whether for a cozy dinner or a festive gathering, this recipe allows you to stay present while serving a meal that truly stands out