Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Smoke Pork Tenderloin on a Pellet Grill

Here’s how to use a pellet grill to achieve smoky pork perfection.

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Under cool water, rinse the pork pieces, then pat dry. If the pork has silver skin surrounding the tenderloin, use a sharp paring knife to remove as much as possible without cutting too deeply into the meat. Coat the pork tenderloin with mayonnaise to help the seasoning stick, and season the tenderloin on all sides. Return the meat to the refrigerator for 30 minutes.


Preheat your pellet grill to 225°F. Once up to temperature, place the thermometer probe into the center of the pork tenderloin, and position the meat at the center of your pellet smoker. Smoke the meat to an internal temperature of 95–100°F


Increase the heat of your pellet smoker to 400°F and continue to cook the pork until it reaches an internal temperature of 140°F. The pork may hit 140°F before your smoker achieves 400°F, which is fine.


Remove the pork from the smoker and tightly wrap it in foil on a plate to seal in juices. Allow the wrapped pork to rest on the plate for a minimum of 10 minutes. Slice and serve! A note on safe internal temperature for pork: recommends cooking pork to 145°F and allowing it to rest for three minutes before serving. This recipe cooks the pork to 140°F and rests for 10 minutes allowing the carryover to allow the meat to safely come to 145°F. Some pork tenderloins have flavor-enhancing additives for adding additional flavor and moisture to the food. If your pork comes with a recommended doneness temperature, it’s advisable to follow the recommendations.

Cooking for 6 people


  • whole pork tenderloin (12–16 oz.)
  • mayonnaise
    1 tbsp.
  • pork seasoning or rub
    1 tbsp.

For safe meat preparation, reference the USDA website.

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