🐖 Perfect Smoked Pork Tenderloin: Easy and Delicious Recipe

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There’s something special about smoking a pork tenderloin. It’s one of those cuts that’s quick enough for a weeknight dinner but impressive enough for a backyard feast. Today, we’re giving it the full Delmarva Backyard treatment — smoked low and slow on the Masterbuilt 1050 Gravity Smoker, kissed with sweet smoke, and glazed in a sticky blend of Stubbs BBQ Sauce, grape jam, and onion mix.

The Story Behind the Recipe

Pork tenderloin doesn’t get enough love in the BBQ world. Everyone’s chasing ribs or brisket, but the tenderloin — when treated right — can hang with the big boys.

I first ran this cook on a weekend when I didn’t have all day to babysit a smoker. Two tenderloins, tied together for even cooking, slow-smoked with a sauce so good it became a signature move. That combination of smoke, sweet glaze, and perfect internal temp made it one of the most foolproof and satisfying cooks I’ve ever done.

So today, I’m sharing the method exactly as I do it — step-by-step, no fluff, just pure pork perfection.

Why You’ll Love This Recipe ❤️

🔥 Beginner-Friendly: Pork tenderloin is quick, forgiving, and perfect for learning smoker control.
🐖 Juicy & Flavor-Packed: The double tenderloin trick locks in moisture and builds a killer bark.
🍇 Sweet & Savory Glaze: Stubbs BBQ Sauce + grape jam + onion mix = sticky perfection.
🍽️ Feeds a Crowd: Two tenderloins easily feed up to 10 people.
💨 Smoked on the Masterbuilt 1050: Consistent temps, real smoke flavor, no hassle.

Ultimate Smoked Pork Tenderloin Recipe: A Pitmaster’s Guide

🕒 Prep Time: 15 min 🔥 Cook Time: 5 hr ⏳ Total Time: 5 hr 15 min 🍽 Serves: 8–10

Ingredients

  • 1 standard package (2 tenderloins, about 2.5 lbs total)

  • Killer Hogs The BBQ Rub

  • Butcher’s String

  • 8 oz Stubbs BBQ Sauce

  • 8 oz Grape Jam (not jelly)

  • ½ pack Lipton Onion Dip Mix

  • 1 tsp Salt

  • 1 tsp Black Pepper

Instructions

1️⃣ Prep Like a Pro
Start by trimming off any silver skin or tough fat from your pork tenderloins. This step ensures every bite is tender, not chewy.

2️⃣ Rub It Right
Coat each tenderloin generously with Killer Hogs The BBQ Rub. Don’t be shy — this is your foundation of flavor and will help form that beautiful bark later.

3️⃣ Tie the Knot
Here’s the trick: line up both tenderloins side by side and tie them together with butcher’s string. This creates one larger piece of meat that cooks evenly and stays moist longer.

4️⃣ Fire Up the Smoker
Get your Masterbuilt Gravity Smoker 1050 rolling at 225°F (107°C) using hickory or apple wood chunks. This low-and-slow heat is perfect for building smoke flavor without drying the meat.

5️⃣ The Slow Smoke
Place your tenderloin on the grates and let that beautiful smoke do its work. After about an hour, slowly raise the smoker temperature to 250°F (121°C) for the remainder of the cook.

6️⃣ Mix the Sauce Magic
While it smokes, make the glaze. In a saucepan, mix Stubbs BBQ Sauce, grape jam, onion dip mix, salt, and pepper. Simmer over low heat for 10–15 minutes until the sauce thickens into sweet, sticky gold.

7️⃣ Glaze with Gusto
Every 20–30 minutes, brush your tenderloin with that glaze. Flip it occasionally to make sure every inch gets coated. This layering builds a glossy, caramelized finish that’ll make your neighbors jealous.

8️⃣ The Perfect Temp
Keep smoking until your tenderloin reaches 145–155°F (62–68°C) internally. Use a meat thermometer to be sure — pork is best when it’s just blushing pink in the center and unbelievably juicy.

9️⃣ Rest Like a Pro
Once you hit temp, pull your pork from the smoker and rest it for 30 minutes. This lets the juices settle and the flavor lock in.

🔟 Slice & Serve
Slice into thick medallions, drizzle with a little extra glaze, and serve it up. The result? Sweet, smoky, tender pork with that signature sticky bark that only backyard BBQ can deliver.

Additional Tips 💡

🔥 Don’t Rush the Rest: That 30-minute rest makes all the difference in tenderness.
🍇 Jam Matters: Grape jam gives the sauce its glossy stickiness — jelly won’t behave the same.
🍖 Temp Check: Always use a thermometer — tenderloin goes from perfect to overdone fast.
💨 Add Moisture: Place a small water pan in your smoker to keep humidity high during the cook.
🪵 Wood Choice: Hickory adds depth; apple adds sweetness. Mix both for balance.

Why This Recipe Works

The combination of low-temp smoke, gradual heat increase, and layered glaze builds both texture and flavor. The Masterbuilt 1050 holds temps rock solid, so your tenderloin gets the love it deserves.

By tying two tenderloins together, you reduce the chance of overcooking and get a thicker, juicier centerpiece that looks like it came straight from a professional smokehouse.

FAQ Section

Q: Can I use another BBQ sauce?
A: Definitely — go with your favorite, but Stubbs adds that bold, smoky-sweet balance.

Q: What wood pairs best with pork?
A: Apple and hickory are my go-to combo — a mix of sweet and strong.

Q: What’s the ideal internal temp?
A: 145°F for juicy medium; 155°F if you prefer it slightly more done.

Q: Can I cook this in the oven?
A: Yep! Just roast at the same temps and baste frequently with your glaze.

Q: How do I prevent drying out?
A: Regular basting and proper resting are key. Don’t skip either one.

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