Smoked Pre-Packaged Pork Tenderloin

I love these small pre-packaged pork tenderloins. They are seasoned and ready for the smoker and with a weight of about 2 1/2 pounds the right size for a regular-sized family.

With basically no prep time all you have to do is smoke them for about 2 1/2 hours and the meat for dinner is ready.

pork tenderloin ready for slicing

Smoked Pre Packaged Pork Tenderloin

This is one of the easiest ways to smoke a pork tenderloin. The pre-packaged loin is seasoned and ready to smoke straight from the store.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine American
Servings 4 People
Calories 0.3 kcal


  • 1 Smoker or Pellet smoker
  • 1 Charcoal Or pellets
  • 1 Charcoal starter Optional
  • 1 Digital probe thermometer Highly recommended


  • 1 pre-packed Pork tenderloin


  • Pre-heat smoker to 225 degrees Fahrenheit
  • Remove tenderloin from package
  • Place tenderloin in the middle of the smoker
  • Insert temperature probe in tenderloin
  • Smoke at 225 for about 2 1/2 hours or internal temperature is 145 Fahrenheit
  • Remove tenderloin from the smoker
  • Rest tenderloin for 5 minutes
  • Slice and enjoy


Pre-packaged pork tenderloins are sometimes on sale in my local grocery store and in that case, I grab a few of them and throw them in the freezer.
On days that I don’t have time or do not feel like spending a lot of time prepping meat for dinner, I just defrost one and smoke it for about 2 1/2 hours and have dinner ready.
Leftovers taste really good on a sandwich.


Serving: 4ounceCalories: 0.3kcalProtein: 0.1gFat: 0.01gSaturated Fat: 0.003gMonounsaturated Fat: 0.003gCholesterol: 0.2mgSodium: 0.1mgPotassium: 1mgCalcium: 0.01mgIron: 0.003mg
Keyword pork tenderloin, smoked pork tenderloin
Tried this recipe?Let us know how it was!

Pre-Packaged Pork Tenderloin On The Smoker

There are just a few steps to take when you smoke these pre-seasoned small pork tenderloins.

Step 1: Pre-heat smoker to 225 degrees Fahrenheit (107 degrees Celcius)

Step 2: Remove the tenderloin from the package

pre-packed and pre-seasoned pork tenderloin

Step 3: Place the tenderloin on the smoker and insert the temperature probe. (Read my digital probe thermometer reviews.

Tenderloin on smoker with temperature probe inserted.

Step 4: Smoke for about 2 1/2 hours or until the internal temperature is 145 degrees Fahrenheit. (62 degrees Celcius)

“Try not to overcook the tendeloin or it will dry out!”

Step 5: Remove the tenderloin from the smoker and rest for 5 minutes.

pork tenderloin ready for slicing

Step 6: Slice and enjoy your perfectly smoked pork tenderloin.

Tips And Ideas

I have seen people take the tenderloin at 135 degrees Fahrenheit (57 degrees Celcius) and brush BBQ sauce on them and then smoke them until ready.

I do this on regular pork tenderloin sometimes but never on a pre-seasoned one. I think they have enough flavor by themself.

if you see these small tenderloins on sale grab a few and freeze them they are so easy when you had a busy day or just don’t feel like spending a lot of time prepping.

If you do not use a charcoal starter I suggest you read my tips here.

Smoked Pre-Packaged Tenderloin – My Opinion

smoking is not the only way you can cook pork tenderloin but smoking is my favorite way because they come out very tender.

You can also use the grill or oven to cook these small pork tenderloins.

Leftovers can be reheated in an aluminum foil package in the oven. However, keep your eyes on the temperature and I prefer to add a little butter to keep it moist.

Read more here on how to reheat food in general.

I love my sliced pork tenderloin in a sandwich late at night as a snack and I can even eat it cold.

You can find more recipes on my grill recipe page

Eddie van Aken

Eddie van Aken has years of experience in running his full-service restaurant and with this came working with using and dealing with all types of kitchen equipment. With his experience, he can find all the pros and cons of grills and add them to the grill reviews he is doing. You can read more on the about page for Eddie van Aken

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top