How to Smoke Pork Tenderloin
This Smoked Pork Tenderloin delivers 0g protein and 97 calories per serving — a pure-fat flavor carrier for building custom bowls. Batch-preps 6 servings in quick prep time, functioning as a high-calorie complement to leaner proteins. Add this to lower-calorie meals when you need to hit a specific calorie deficit without excess protein.
Ingredients
- •Pork Tenderloin, Boneless
The leanest pork cut. Do not confuse with pork loin (wider, fattier).
- •Wood chips or chunks (such as apple)
- •Thyme, Fresh
- •Garlic(15g)
- •Vinegar, Apple Cider(80g)
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Mustard, Dijon(45g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
- •Maple syrup(45g)
- •2 1/2 teaspoons kosher salt
- •1 teaspoon ground black pepper
Instructions
- 1If using the marinade, stir all of the ingredients (garlic, vinegar, oil, mustard, maple syrup, salt, and pepper) together in small bowl or a measuring cup with a spout.
- 2Pat the pork dry and trim away the silver skin from the pork. If marinading, place the pork in the ziptop bag, seal, and marinade the pork in the refrigerator for at least 2 hours or up to 1 day. If not marinading, apply your favorite spice rub. Let the pork stand at room temperature for 30 minutes prior to smoking.
- 3Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the pork will cook faster.
- 4Add the tenderloins and smoke until they reach 135°F on an instant-read thermometer inserted at the thickest part, about 45 minutes to 1 hour for a 1 1/2-pound pork tenderloin; the cooking time will vary based on your smoker setup and temperature, and how much your smoker temperature is fluctuating. Check the pork at the 30-minute mark to gauge its progress.
- 5Once the pork reaches 135°F, remove it to a platter, cover and let rest for 10 minutes (its temperature will rise as it rests). Sprinkle with chopped fresh thyme, then slice into 1-inch medallions. Enjoy warm or at room temperature.
Nutrition — Per Serving
97
calories
0g
protein
8g
fat
- Carbohydrates
- 6g
- Saturated fat
- 1.1g
- Sodium
- 92 mg
- Dietary fiber
- 0.1g
6 servings per batch · ~38g each
Macro data sourced from USDA FoodData Central
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How much protein does Smoked Pork Tenderloin have per serving?
This recipe contains 0g protein per serving and 97 calories from 8g fat and 6g carbs. At these macros, smoked pork tenderloin cannot function as a primary protein source for meal prep.
How long does Smoked Pork Tenderloin take to prep?
Quick prep and 6 servings means you're batch-smoking a dinner component that yields multiple portions. Pair it with a high-protein side to create a balanced meal plate.
Is Smoked Pork Tenderloin good for fat loss?
With 0g protein and 97 calories, this recipe is unsuitable for fat loss goals where protein drives satiety and muscle retention. You'd need to combine it with a dedicated protein source like chicken or fish to make it work in a cutting phase.
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