This Smoked Pork Tenderloin cooked on the Traeger or pellet grill is a simple and delicious way to impress your friends and family. This pork tenderloin will be the hit of the party or mealtime, using a rub of salt, pepper, and Italian seasoning, with Parmesan cheese.
Smoking pork tenderloin on a pellet grill is simple, and the clean-up is quick. This recipe has you cooking the tenderloin on a rack on a baking sheet with broth and fresh herbs.
Not only does this method help to ensure that you get a moist and delicious result, but you also get a fabulous broth to serve with your sliced pieces of pork.
Why we love this recipe
- The Smoked Pork Tenderloin is full of flavor, and this is a simple recipe to serve your family or guests.
- The clean-up is easy. By using foil on the baking sheet and just a few, simple ingredients, clean-up is a breeze.
- Leftovers freeze well. If you happen to have any leftovers, place sliced pieces of the pork, along with some of the juices, in an airtight container and freeze. I like to use the FoodSaver for this. Reheat the leftovers by simmering the pork slices in the broth just until warm.
Get a baking sheet that will fit in your pellet grill and cover it with heavy-duty aluminum foil. Place a rack on the baking sheet and spray it well with non-stick cooking spray.
Set the Traeger (pellet grill) to smoke.
Mix the Parmesan cheese, Italian seasoning, salt, and pepper in a small bowl.
Brush the tenderloins with some olive oil. Add the rest of the olive oil to the seasoning mix, and stir well to combine.
Place the pork tenderloins on the rack. Pack the cheese and seasoning mix on top of the tenderloins.
Place the sprigs of rosemary and garlic next to the rack on the baking sheet.
You can either pour the broth into the baking pan or just after placing it on the pellet grill.
Insert the thermometer probe into the center of one of the tenderloins.
Once the pellet grill is ready, place the baking sheet with the pork on the cooking rack and close the lid.
Smoke the pork tenderloin for 25 minutes.
After 25 minutes, set the grill to 350 degrees F and continue cooking until the pork tenderloin reaches the proper temperature.
Pork is done when it reaches 145 degrees F.
Remove the tenderloin from the grill and let rest at least 10 minutes before slicing.
Try this if you like a little extra dipping, drizzle sauce for the pork. While the tenderloin is resting, take the drippings from the baking sheet, and add it to a saucepan with some extra broth. Bring it to a boil and reduce it slightly.
To figure out how much pork tenderloin you need, figure 4 - 6 ounces of pork per person.
You want the internal temperature of pork tenderloin to reach at least 145 degrees F.
Pork tenderloin is boneless, whereas pork loin is a larger cut you can get either with or without the bone. Pork loin has more fat, but the pork tenderloin is a more tender cut of meat.
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Smoked Pork Tenderloin
- Pellet Grill
- 2 pounds Pork Tenderloin
- 3 tablespoons Olive Oil
- ¼ cup Parmesan Cheese
- 3 teaspoons Italian Seasoning
- 1 ½ teaspoon Salt
- 1 teaspoon Pepper
- 3 cloves garlic
- 3 sprigs Rosemary
- 1 cup Chicken Broth Vegetable broth may be used
- Set the pellet grill to smoke.
- Line a baking sheet with heavy-duty foil. Place a rack on the baking sheet and spray with non-stick spray.
- Brush the pork tenderloin well with olive oil to coat all sides.
- Place the tenderloin on the rack.
- Mix together the seasonings along with the Parmesan cheese and leftover olive oil.
- Rub the cheese and seasoning mix on the pork, packing it on the top.
- Pour the chicken broth into the baking sheet and add the rosemary sprigs and the fresh garlic cloves.
- Insert a thermometer probe into the center of one of the pork tenderloin pieces.
- When the grill is ready, place the baking sheet in the smoker and smoke for 25 minutes.
- Turn the Traeger (pellet grill) to 350 degrees F. and cook until the temperature reaches 145 degrees F. About 20 - 30 more minutes.
- Remove the pork tenderloin from the grill and let it rest for at least 10 minutes.
- Use the drippings from the baking sheet to make some extra sauce if desired.