Honey Garlic Smoked Pork Tenderloin
By Robert P. Anderson · US & Metric Measurements · Ready in 2 hr 20 min
Honey Garlic Smoked Pork Tenderloin layers 2 pork tenderloins, honey, soy sauce with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Ingredients (8)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Honey Garlic Smoked Pork Tenderloin:
- → Wireless Leave-In Meat Thermometer Probe
- → Pit Boss 100% All-Natural Hardwood Pellets (40 lb)
- → Pink Butcher Paper Roll for Brisket Wrapping
- → 12-Inch Stainless Pellet Smoke Tube (Extra Smoke)
- → Heat-Resistant BBQ Gloves & Shredder Claws
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Preheat your Pit Boss with the lid closed for 15–20 minutes until thin blue smoke appears before putting Honey Garlic Smoked Pork Tenderloin on the grates.
- ✓Cook to internal temperature rather than the clock alone (target smoker setting 225°F), using a calibrated leave-in meat probe in the thickest part.
- ✓Rest cooked meats loosely tented in butcher paper or foil for 10–20 minutes so the juices redistribute before carving.
🧊 Storage, Freezing & Safe Reheating
Cool leftovers within 2 hours and store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Reheat gently until steaming hot (165°F internal temperature).
Frequently Asked Questions
What wood pellets work best for Honey Garlic Smoked Pork Tenderloin on a Pit Boss?
A competition blend (maple, hickory, and cherry) is a reliable all-rounder; use fruitwoods like apple or cherry for poultry, pork, and fish, or stronger hickory and oak for beef and rich game-day dishes.
How do I know when Honey Garlic Smoked Pork Tenderloin is done smoking?
Always verify with an instant-read digital thermometer in the thickest part of the food: USDA safe minimums are 165°F for poultry, 145°F with a 3-minute rest for whole cuts of pork or beef, and 195–203°F for probe-tender brisket or pulled pork.
📖 More Recipes from Pit Boss Smoker Cookbook for Beginners
Adapted from Pit Boss Smoker Cookbook for Beginners by Robert P. Anderson. Explore all 160 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Robert P. Anderson
Adapted from Pit Boss Smoker Cookbook for Beginners and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More Pit Boss Smoker Cookbook for Beginners Recipes You Might Like
Garlic Herb Smoked Pork Roast
Garlic Herb Smoked Pork Roast layers pork loin roast, garlic, fresh rosemary with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Honey Garlic Smoked Chicken Thighs
Honey Garlic Smoked Chicken Thighs layers 8 chicken thighs, honey, garlic with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Beef Tenderloin Medallions
Smoked Beef Tenderloin Medallions layers beef tenderloin, olive oil, balsamic vinegar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Pulled Pork Shoulder
Smoked Pulled Pork Shoulder layers bone-in pork shoulder, yellow mustard, dry rub with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Carolina-Style Smoked Pork Butt
Carolina-Style Smoked Pork Butt layers pork butt, yellow mustard, carolina-style dry rub with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 12.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Cajun Smoked Pork Sausages
Cajun Smoked Pork Sausages layers cajun-style pork sausages and wood: oak or hickory with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.