How Long To Smoke A Pork Tenderloin Per Pound: The Complete Guide

With its tender texture and mildly sweet flavor, pork tenderloin is a lean yet succulent cut perfect for the smoker. When prepared properly, it emerges juicy and delicious. But determining the right cook time can be tricky with tenderloin’s uneven shape.

The general rule of thumb is to smoke pork tenderloin for 30-60 minutes per pound, depending on your desired finish This accounts for the tapered thickness while ensuring even, thorough cooking

Follow these timing guidelines based on size to turn out perfect smoked pork tenderloin every time.

Factors That Affect Cook Time

Several variables impact total cook time for smoked pork tenderloin:

Smoker temperature – Lower heat of 225-250°F means longer cooking than 275-300°F

Size and shape – Larger and uneven tenderloins take more time.

Bone-in or boneless – Bone-in cuts may need up to 30 minutes longer

Desired finish – Tenderloin for slicing cooks quicker than pulling.

Meat probe placement – Be sure to test thickest part.

Monitor temperature closely and use it as your guide, not just recommended cook times per pound.

Smoker Prep

Before calculating per pound cook time, proper smoker setup is key:

• Bring smoker to 225-250°F using indirect heat.

• Allow smoker to preheat thoroughly before adding meat.

• Use a water pan for moisture if needed.

• Add smoking wood chunks or chips once heated.

• Choose lighter fruit woods like apple, cherry, or peach which complement pork well.

• Have a wireless leave-in meat probe ready for monitoring internal temp.

Now you’re ready to determine cook time based on tenderloin weight.

Smoking Times Per Pound

1 pound tenderloin – Smoke for 30-45 minutes, until internal temp reaches 145°F.

2 pound tenderloin – Smoke for 1-1 1/2 hours to reach 145°F.

3 pound tenderloin – Smoke for 1 1/2 – 2 hours until internal temp hits 145°F.

4 pound tenderloin – Smoke for 2-2 1/2 hours, until 145°F internal temperature.

5 pound tenderloin – Smoke approximately 2 1/2 – 3 hours until 145°F.

For pulled pork, smoke all sizes about 1 hour longer per pound, to 203°F internal temp. Monitor carefully to avoid overdrying.

Internal Temperature Goals

Use an instant read thermometer to test doneness in the thickest part:

• 145°F = Ideal for sliced pork tenderloin. Juicy with a hint of pink.

• 160°F = Slightly more done, with less pink. Still moist.

• 203°F = Shreddable and pullable pork texture.

Remove promptly when desired temp is reached.

Resting and Serving

Once smoked, always let pork tenderloin rest before slicing:

• Tent loosely with foil to keep warm.

• Allow to rest 15-20 minutes to redistribute juices.

• Slice against the grain into 1/2 inch medallions.

• Pour any accumulated juices from resting over pork.

• Add sides like baked beans, coleslaw, and cornbread.

With the right per pound cook time for your size tenderloin, you’ll achieve perfect doneness. Smoked pork tenderloin also makes amazing sandwiches, tacos, soups, and more.

Follow these guidelines for your poundage, monitor temperature closely, and you’ll turn out juicy, flavorful smoked pork tenderloin every time. Enjoy this incredible lean and tender smoked meat treat!