How to Smoke Pork Tenderloin
This Smoked Pork Tenderloin delivers 33g protein and 277 calories per serving — a lean dinner staple for consistent macro tracking. Batch-preps 6 servings in minimal time on the stovetop, fitting easily into weekly meal prep. Built for lifters who need reliable protein without excess calories.
Ingredients
- •Pork Tenderloin, Boneless(907g)
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
- 1Whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, minced fresh garlic, salt, and pepper in a small bowl until combined.
- 2Pat the pork tenderloin dry with paper towels and trim away any silver skin. Place the pork in a large zip-top bag, pour the marinade over it, seal, and refrigerate for at least 2 hours or up to 1 day.
- 3Remove the pork from the refrigerator and let it stand at room temperature for 30 minutes before cooking.
- 4Heat your smoker to 225°F, adding wood mixed with charcoal before lighting. Once ready, place the pork tenderloin on the grate and smoke for 45 minutes to 1 hour, checking progress at the 30-minute mark, until an instant-read thermometer inserted at the thickest part reads 135°F.
- 5Remove the pork to a platter, cover loosely with foil, and let rest for 10 minutes—the internal temperature will rise to approximately 145°F as it rests.
- 6Chop the fresh thyme and sprinkle it over the rested pork, then slice into 1-inch medallions.
- 7Divide the sliced pork tenderloin evenly into 6 airtight meal prep containers while still warm, then seal and refrigerate until ready to serve.
- 8Reheat portions in a 350°F oven for 5–8 minutes until warmed through, or enjoy at room temperature.
Nutrition — Per Serving
277
calories
33g
protein
14g
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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