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This Ninja Woodfire pork tenderloin is my answer to a weeknight craving for barbecue. A simple smoky rub, 19 minutes in Smoke mode, a lick of BBQ sauce at the end, and you have juicy, blushing slices with a proper wood-smoked edge before the rice has even finished cooking.
In short, this smoked pork tenderloin is rubbed with smoked paprika, garlic, onion and thyme, smoked in the Ninja Woodfire’s Smoke mode at 190°C (375°F) for 19 minutes, then glazed with BBQ sauce and rested for 5 minutes. It takes 29 minutes in total, serves 4 and works out at about 200 calories per serving.
Pork tenderloin is lean, so it hates being overcooked. Because the Woodfire grill runs hot while it smokes, the meat picks up real flavour from the pellets in the time it takes to cook through, rather than drying out over hours. Honestly, it is the most reliable smoked pork I have ever made.
Quick Breakdown
Why You’ll Love This Ninja Woodfire Pork Tenderloin
- Smoked in under 20 minutes. No all-day babysitting; it goes from fridge to table in about half an hour.
- Juicy every time. Ninja Woodfire pork tenderloin is lean, so a thermometer and a short rest are all it takes to keep it moist.
- Pantry spice rub. Smoked paprika, garlic, onion, thyme, salt and pepper; nothing fancy.
- A sticky BBQ finish. The sauce goes on at the very end, so it glazes rather than burns.
- Brilliant leftovers. Thin slices make the best wraps, sandwiches and lunch bowls.
Ingredient Notes
- Pork tenderloin. One tenderloin, about 450 to 550 g (1 to 1¼ lb). Trim off the thin, shiny silver skin with a sharp knife; it does not melt and turns chewy.
- Oil. One tablespoon of any cooking oil, or avocado oil. It helps the rub stick and the outside brown.
- Smoked paprika. One teaspoon. It doubles up on the wood smoke and gives the crust that deep brick red colour.
- Garlic powder and onion powder. One teaspoon of each, for a savoury base that will not burn like fresh garlic.
- Dried thyme. Half a teaspoon, for a gentle herby note.
- Salt and black pepper. One teaspoon of salt and half a teaspoon of pepper.
- BBQ sauce. For brushing at the end. Use your favourite; a smoky or honey style both suit pork. Tenderloin is also one of the leanest cuts around, and Medical News Today includes it in its guide to lean protein sources.
How Long to Cook Pork Tenderloin in a Ninja Woodfire
In Smoke mode at 190°C (375°F), a typical Ninja Woodfire pork tenderloin takes about 19 minutes. Thickness matters more than weight, so treat this as a guide and trust your thermometer:
| Tenderloin size | Smoke mode at 190°C (375°F) | Pull temperature |
|---|---|---|
| Small, about 400 g | 15 to 17 minutes | 63°C (145°F) |
| Average, 450 to 550 g | 18 to 20 minutes | 63°C (145°F) |
| Large or very thick, 600 g+ | 21 to 24 minutes | 63°C (145°F) |
| Two tenderloins, side by side | Same as one, if not touching | Check both |
What Temperature Should Smoked Pork Tenderloin Be?
Pork is safe at 63°C (145°F), and that is where I take my Ninja Woodfire pork tenderloin off the heat. At that point it is juicy with a faint blush of pink, which is exactly what you want. Cooked to 68°C (155°F) it is firmer and paler but still pleasant if you prefer no pink at all.
Remember that the temperature keeps climbing as it rests. As ThermoWorks shows in its carryover cooking tests, meat cooked with high heat rises several more degrees after it leaves the grill, so pulling it at the lower end keeps it tender.
How To Make Ninja Woodfire Pork Tenderloin
1. Preheat the grill. First, fill the pellet scoop, set the Ninja Woodfire to Smoke mode at 190°C (375°F) and let it preheat.
2. Pat dry. Meanwhile, pat the tenderloin dry with kitchen roll, so the rub sticks and the outside browns rather than steams.
3. Oil the pork. Next, rub the meat all over with the oil. I do this in a large bowl, as in the photos, which keeps the mess contained.
4. Mix the rub. Stir together the smoked paprika, garlic powder, onion powder, dried thyme, salt and black pepper.
5. Season evenly. Then sprinkle the rub over the tenderloin and turn it until every side is coated in a rusty red layer.
6. Onto the grill. Once preheated, lay the tenderloin directly on the grill plate.
7. Smoke. Close the lid and smoke at 190°C (375°F) for 19 minutes. There is no need to flip it.
8. Check the temperature. After that, insert a probe into the thickest part. It should read 63 to 68°C (145 to 155°F).
9. Glaze. Now brush lightly with BBQ sauce and give it 1 more minute on the grill to set. I sometimes brush it on the board straight after cooking instead, as you can see in the photos, which gives a glossier, wetter glaze.
10. Rest and slice. Finally, rest it for 5 minutes, then slice into thick rounds across the grain.
For the glaze, a silicone basting brush spreads a thin, even coat of sauce and rinses clean in seconds.
Why Is My Pork Tenderloin Dry?
Pork tenderloin is usually dry because it was cooked past 63°C (145°F). This lean cut needs a probe thermometer, a 5 minute rest and slicing across the grain to stay juicy. These are the common causes:
- It was overcooked. Even five degrees too far makes this lean cut dry. A probe thermometer is the single best fix.
- It was sliced straight away. Resting lets the juices settle back into the meat instead of running onto the board.
- The silver skin was left on. It tightens as it cooks, squeezing the meat and curling it.
- It was cut with the grain. Long fibres feel stringy and dry. Slice across them for tender rounds.
- The sauce went on too early. Sugary BBQ sauce burns long before the pork is cooked, so keep it for the final minute.
Tips for the Best Ninja Woodfire Pork Tenderloin
- Tuck the thin tail end underneath and tie it with string, so the whole piece cooks evenly.
- Take the pork out of the fridge 15 to 20 minutes before cooking to take the chill off.
- Season up to a day ahead and keep it covered in the fridge; the salt seasons it more deeply.
- For more colour, switch to Grill mode for the last 1 to 2 minutes.
- Keep the lid closed. Every peek lets out the smoke and heat.
Storage and Reheating
- Fridge. Cool leftover Ninja Woodfire pork tenderloin, then keep it in an airtight container for 3 to 4 days.
- Freezer. Freeze sliced or whole for up to 2 months. Thaw overnight in the fridge.
- Reheating. Warm slices gently, covered, in a low oven with a splash of stock, or briefly in a pan. High heat dries it out fast.
- Cold. Honestly, it is just as good cold, sliced thinly into wraps, sandwiches and lunch bowls.
Variations and Substitutions
- Sweet heat rub. Add a teaspoon of brown sugar and a pinch of cayenne to the spice mix.
- Herb and mustard. Brush with Dijon instead of oil and add rosemary to the rub.
- Different glaze. Swap the BBQ sauce for honey mustard, apricot jam or a sticky teriyaki.
- No Woodfire? My grilled pork tenderloin works on any gas or charcoal barbecue, and for chops in a hurry try my air fryer pork chops.
What to Serve With Ninja Woodfire Pork Tenderloin
For a hearty dinner, I serve Ninja Woodfire pork tenderloin with a pile of buttery mashed potatoes and some grilled vegetables cooked on the Woodfire alongside. Rice, roast potatoes and a crisp green salad all work beautifully too.
In summer, add a few ears of boiled corn on the cob with plenty of butter. Their sweetness is perfect next to the smoky crust and tangy glaze.
Frequently Asked Questions
Cooking in the Woodfire
Do you need to flip pork tenderloin in the Ninja Woodfire?
No. Smoke mode at 190°C (375°F) cooks the tenderloin evenly in 19 minutes with the lid closed, although flipping it halfway is fine if you like.
Why does pork tenderloin cook so fast in the Ninja Woodfire?
Because tenderloin is a small, lean cut and Smoke mode runs hot at 190°C (375°F). An average 450 to 550 g tenderloin cooks through in 18 to 20 minutes while still picking up smoke, so it stays juicy.
Can you crisp smoked pork tenderloin after smoking?
Yes, optionally. Switch the Woodfire to Grill mode for the last 1 to 2 minutes if you want more colour, and brush on the BBQ sauce only at the very end so the sugar does not burn.
Which Woodfire pellets are best for smoked pork tenderloin?
Any Woodfire pellet blend works. A robust blend gives a bolder smoke, while an all-purpose blend is milder.
Doneness and Leftovers
Is it okay if smoked pork tenderloin is slightly pink?
Yes. Pork is safe at 63°C (145°F) with a 3 minute rest, and a faint blush of pink at that temperature is normal and juicy. Cook it to 68°C (155°F) if you prefer no pink at all.
How long should pork tenderloin rest after smoking?
Five minutes is enough for a single tenderloin. Tent it loosely with foil if your kitchen is cold, then slice it into thick rounds across the grain.
How long does leftover smoked pork tenderloin keep?
Three to 4 days in an airtight container in the fridge, or up to 2 months in the freezer. Thaw it overnight in the fridge and reheat slices gently, covered, until they reach 165°F (74°C).
Can you cook two pork tenderloins at once in the Ninja Woodfire?
Yes. Lay them side by side with a gap so they are not touching; the time stays about the same as for one, but check each one reaches 63°C (145°F) with a thermometer.
How many calories are in smoked pork tenderloin?
About 200 calories per serving when the recipe serves 4, with roughly 26 g protein, 5 g carbohydrates and 8 g fat. These figures are estimates and change with the size of the tenderloin and the BBQ sauce you use.
Ingredients
- 1 pork tenderloin (450 to 550 g)
- 1 tablespoon oil any cooking oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- BBQ sauce for brushing at the end
Instructions
- Preheat the Ninja Woodfire Grill to Smoke mode at 190°C (375°F).
- Pat the pork tenderloin dry with kitchen roll.
- Rub the tenderloin all over with the oil.
- Mix the smoked paprika, garlic powder, onion powder, dried thyme, salt and black pepper.
- Coat the tenderloin evenly with the seasoning.
- Place the tenderloin directly on the grill plates once preheated.
- Smoke at 190°C (375°F) for 19 minutes.
- Check that the internal temperature reaches 63 to 68°C (145 to 155°F).
- Brush lightly with BBQ sauce and warm for 1 minute.
- Rest for 5 minutes before slicing.
