Quick Smoked Pork Tenderloin Two Ways – Texas Trail Dust & Honey BBQ Rub

🔥 Quick, Juicy Pork Tenderloin in Under an Hour

If you’ve ever thought pork tenderloin was dry or boring — this cook will change your mind. We’re firing up the smoker for two pork tenderloins, two flavor profiles: one seasoned with our Texas Trail Dust for that bold, savory kick, and the other with Honey BBQ Rub for a sweet and smoky finish. Best part? These are done in under an hour, start to finish.

Whether you’re feeding the family or sneaking in a weeknight smoke, this method delivers juicy, flavorful results with almost no babysitting. Let’s walk through it.

🥩 Prepping the Tenderloin

Most pork tenderloins come in packs of two and are surprisingly easy to work with. Just a little trimming and you’re ready to season.

✂️ Trim and Pat Dry

• Remove silver skin and any stringy fat from both tenderloins.
• Pat dry thoroughly with paper towels for best rub adhesion.

🔄 Apply Binder

• We used W sauce as a binder — rub it on all sides.
• Lay the tenderloins on a smoking rack to keep things clean and easy.

🧂 Seasoning Two Ways

Let them sit for 10–15 minutes until they sweat — this helps the flavor soak in.

🔥 Smoking at 225°F, Finishing at 400°F

🪵 Smoking Process

• Place tenderloins on the top rack of your smoker at 225°F.
• Insert a probe in the center of one. We used the ThermoWorks Thermapen One to monitor temps accurately.

• Smoke at 225°F for about 30 minutes until internal temp reaches ~130°F.
• Bump the heat to 400°F and finish cooking to an internal temp of 142–145°F.
• Remove, tent loosely with foil, and rest for 10 minutes before slicing.

🎥 Watch the Full How-To Video

Need a visual? I walk through the full process step-by-step in the video below — from trimming to that juicy final slice.

🔥 From the Pitmaster's Bench

This one’s a go-to in our house. Pork tenderloin is affordable, quick, and takes on flavor beautifully. The combo of low-and-slow with a high-heat finish gives you the best of both worlds — smoke ring, crust, and moisture. Try it sweet, spicy, or both like we did here. Just don’t forget that 10-minute rest!

Got a favorite pork rub or finishing sauce? Drop it in the comments — I’d love to hear what y’all are cooking up.

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