Smoked Pre-Packaged Pork Tenderloin

I love these small pre-packaged pork tenderloins. They are seasoned and ready for the smoker and with a weight of about 2 1/2 pounds the right size for a regular-sized family.

With basically no prep time all you have to do is smoke them for about 2 1/2 hours and the meat for dinner is ready.

Pre-Packaged Pork Tenderloin On The Smoker

There are just a few steps to take when you smoke these pre-seasoned small pork tenderloins.

Step 1: Pre-heat smoker to 225 degrees Fahrenheit (107 degrees Celcius)

Step 2: Remove the tenderloin from the package

Step 3: Place the tenderloin on the smoker and insert the temperature probe. (Read my digital probe thermometer reviews.(LINK)

Step 4: Smoke for about 2 1/2 hours or until the internal temperature is 145 degrees Fahrenheit. (62 degrees Celcius)

“Try not to overcook the tendeloin or it will dry out!”

Step 5: Remove the tenderloin from the smoker and rest for 5 minutes.

Step 6: Slice and enjoy your perfectly smoked pork tenderloin.

Tips And Ideas

I have seen people take the tenderloin at 135 degrees Fahrenheit (57 degrees Celcius) brush BBQ sauce on them and then smoke them until ready.

I do this on regular pork tenderloin sometimes but never on a pre-seasoned one. I think they have enough flavor by themself.

if you see these small tenderloins on sale grab a few and freeze them they are so easy when you have a busy day or just don’t feel like spending a lot of time prepping.

If you do not use a charcoal starter I suggest you read my tips here.

Smoked Pre-Packaged Tenderloin – My Experience

smoking is not the only way you can cook pork tenderloin but smoking is my favorite way because they come out very tender.

You can also use the grill or oven to cook these small pork tenderloins.

Leftovers can be reheated in an aluminum foil package in the oven. However, keep your eyes on the temperature and I prefer to add a little butter to keep it moist.

Read more here on how to reheat food in general.

I love my sliced pork tenderloin in a sandwich late at night as a snack and I can even eat it cold.

You can find more recipes on my smoker recipe page.

Eddie van Aken

Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken