How Long to Smoke a 3 Pound Pork Tenderloin for Perfectly Cooked Results

Smoked pork tenderloin is a crowd-pleasing dish that’s easy to make in your smoker When done right, it comes out incredibly juicy, tender and full of flavor But nailing the timing is key to pork tenderloin success. Undercook it, and you risk foodborne illness. Go too long, and it dries out into an inedible hockey puck. So how long should you smoke a 3 pound pork tenderloin? Read on for timing guidelines and tips.

Why Timing Matters for Pork Tenderloin

Pork tenderloin is a very lean delicate cut of meat from the loin primal of the pig. With very little fat or connective tissue it cooks quickly and can dry out if overcooked.

This leanness means tenderloin requires more care than tougher cuts like shoulder or brisket You have less wiggle room when it comes to timing and temperature.

The good news is tenderloin’s mild flavor absorbs smoke beautifully. Smoking is a great cooking method as long as you monitor temperature and don’t go overboard on time.

Follow the recommendations below for smoked pork tenderloin that’s juicy, safe and bursting with flavor.

General Timing Guidelines

As a very general rule of thumb, pork tenderloin should smoke for around 30 minutes per pound.

So for a 3 pound tenderloin, total smoking time should be about 1 1/2 hours at 225-250°F.

However, this can vary based on a few factors:

• Smoker temperature (lower = longer)
• Size and shape of tenderloin
• Altitude

Because of this, rely more on internal meat temperature rather than time. Use time as a loose guide, but check temperature frequently toward the end of estimated cooking time.

Best Internal Temp for Pork Tenderloin

The USDA recommends cooking pork to a minimum safe internal temperature of 145°F. At this temp, pork tenderloin is slightly pink and juicy.

For added assurance, cook to 150-155°F for medium doneness with just a hint of pink. Any higher risks drying out the lean meat.

Always use an accurate digital meat thermometer to determine when your pork tenderloin is done. Test the thickest part, away from bone or fat.

Once the target temp is reached after smoking, let the meat rest for 5-10 minutes before slicing. The residual heat will raise the temp and let juices redistribute.

Choosing the Right Size

For smoking, choose pork tenderloins that are approximately 1-3 pounds each. Large tenderloins up to 3 pounds hold up well to lower, slower smoking temps.

Anything under 1 pound may overcook before the interior pork reaches 140-145°F. Very large tenderloins over 4 pounds will need extra smoking time.

Try to choose tenderloins as evenly sized as possible to ensure even cooking. The tapered “tail” end will cook faster than the wider part. Trussing helps.

Should You Wrap?

Wrapping pork tenderloin in foil prevents further smoke absorption but accelerates cooking. This isn’t necessary.

Tenderloin has very little fat or collagen to break down. Smoking uncovered the entire time allows the smoke flavor to continuously penetrate the lean meat.

Proper Prep and Seasoning

Proper prep is key for maximizing smoke flavor and moisture:

• Trim any excess fat or silver skin
• Pat the tenderloin completely dry
• Apply a binder like mustard or oil to help seasoning adhere
• Coat all over with your favorite dry rub
• Let sit overnight in the fridge for spice penetration
• Bring to room temp before smoking for even cooking

Resting and Carving

Never slice into pork tenderloin right off the smoker. Let it rest tented loosely with foil for at least 5-10 minutes first.

This allows juices to redistribute for more tender and juicy results. After resting, slice thinly across the grain. Pork tenderloin is ideal for medallions.

Putting It All Together

Follow these steps for foolproof smoked pork tenderloin every time:

• Prep: Trim, dry, bind, and season a 1-3 lb tenderloin. Let rest overnight.

• Preheat: Heat smoker to 225-250°F with choice of wood for flavor.

• Smoke: Place tenderloin directly on grates. Smoke until it reaches 145-150°F internally.

• Rest: Remove pork and tent loosely with foil for 10 minutes.

• Serve: Slice into medallions and enjoy!

Extra Tips for Moist, Flavorful Results

• Choose the right size tenderloin to prevent uneven cooking or drying out.

• Use a remote thermometer to monitor internal temp without opening the smoker.

• Apply a tasty dry rub but don’t overdo sugar or salt which can dry out the meat.

• Smoke with lighter fruit woods like apple, cherry or pecan rather than heavy hickory.

• Pull pork right at 145-150°F. Err on the side of slightly under rather than over.

• Let pork rest before slicing to allow juices to absorb back into the meat.

Sample 3 Pound Pork Tenderloin Recipe

If you’re new to smoking pork tenderloin, this straightforward recipe is a great place to start.

Ingredients

• 1 whole pork tenderloin, about 3 pounds

• 3 tablespoons pork rub

• 2 tablespoons olive oil

• 1⁄2 cup barbecue sauce

Instructions

1. Trim any silver skin or excess fat from the tenderloin. Pat dry completely.

2. Coat the tenderloin with olive oil then generously season all over with pork rub. Refrigerate overnight.

3. Preheat smoker to 225°F using apple, cherry, or pecan wood.

4. Smoke tenderloin for 1 1/2 hours, until internal temperature reaches 145-150°F.

5. Remove pork from smoker and tent with foil. Let rest 10-15 minutes.

6. Slice tenderloin into medallions. Serve with barbecue sauce on the side.

The Takeaway

For a 3 pound pork tenderloin, plan on approximately 1 1/2 hours of smoking time at 225-250°F. But always rely on a meat thermometer over time estimates. Pull the pork at 145-150°F for perfectly juicy, smoke-infused results every time.