This recipe unlocks the juicy potential of pork tenderloin using the Ninja Woodfire Grill’s hybrid heat. The combination of smoke and direct flame creates a perfect sear while keeping the inside remarkably tender.
I developed this method after testing various heat levels and wood pellet blends. The key is maintaining consistent temperature and letting the meat rest before slicing to preserve its tender texture.
Ingredients for Ninja Woodfire Grill Pork Tenderloin
A handful of bold seasonings transforms simple pork tenderloin into something extraordinary on your grill.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of excess fat |
| Wood Pellets 🪵 | 1 cup | Hickory or apple for mild smoke |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for coating |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground coarse |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Fine grind preferred |
| Smoked Paprika 🌶️ | ½ tsp | Sweet or hot variety |
| Dried Thyme 🍃 | ½ tsp | Rubbed between fingers |
| Dried Rosemary 🌿 | ½ tsp | Crushed for better release |
| Butter 🧈 | 2 tbsp | Unsalted, for basting |
| Fresh Rosemary Sprigs 🌿 | 2 whole | For smoke infusion |
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The pork tenderloin quality is paramount. Select pieces with a rosy pink hue and minimal surface fat—avoid anything grayish or with an off odor. Whole Foods or Costco consistently carry high-quality options. For wood pellets, hickory provides robust smoke while apple offers a sweeter profile. Ensure your pellets are dry and free from dust for optimal combustion and clean smoke output.
No smoked paprika? Regular paprika plus a pinch of liquid smoke can substitute in a pinch. Fresh herbs can replace dried at a 3:1 ratio—use fresh rosemary and thyme if available. Olive oil may be swapped for avocado oil if you prefer a higher smoke point. Diamond Crystal kosher salt is my go-to for even seasoning distribution, but any coarse salt works.
Store pork tenderloin in its original packaging in the coldest part of your fridge for up to 3 days. Wood pellets should be kept in an airtight container to prevent moisture absorption. The seasoning blend can be pre-mixed and stored in a sealed jar for up to 1 month.
Why You’ll Love This Recipe
- Set It & Forget: That woodfire grill does all the work—just season, pop it in, and let the pellets work their smoky magic.
- Smoke-Kissed Perfection: The wood pellets give the tenderloin this deep, rich flavor that plain grilling just can’t touch.
- Meal Prep MVP: I make a big batch Sunday and it’s ready for salads, tacos, or sandwiches all week long.
- Budget-Friendly Feast: One pork tenderloin feeds four for less than takeout, and honestly, it tastes better.
Step-by-Step Instructions for Ninja Woodfire Grill Pork Tenderloin
Master this hybrid cooking method for exceptional tenderness and smoky depth in every bite.
Step 1: Prepare the Pork Tenderloin with Dry Rub
Pat the 1.5 lb Pork Tenderloin completely dry with paper towels to ensure the seasoning adheres properly. Trim any visible silver skin or excess fat, as these won’t render down during cooking.
In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Smoked Paprika, 0.5 tsp Dried Thyme, and 0.5 tsp Dried Rosemary. Rub this mixture evenly over all surfaces of the pork, pressing gently to create a uniform crust.
Step 2: Set Up the Ninja Woodfire Grill for Hybrid Cooking
Load the grill’s pellet hopper with 1 cup Wood Pellets—hickory or apple wood work particularly well for pork. Preheat the grill to 250°F using the smoke setting. This lower temperature allows the wood to smolder and produce clean, aromatic smoke.
Once preheated, place the 2 whole Fresh Rosemary Sprigs directly on the flavorizer bars or heat diffuser. As they heat, they’ll release their essential oils, infusing the cooking chamber with additional aromatic complexity.
Step 3: Smoke and Sear for Optimal Texture
Place the seasoned pork tenderloin directly on the grill grates. Insert a probe thermometer into the thickest part of the meat. Smoke at 250°F for approximately 1 hour or until the internal temperature reaches 145°F.
For the final touch, increase the grill temperature to 400°F and sear the pork for 2-3 minutes per side. This high-heat finish creates a beautiful crust while locking in juices. Baste with 2 tbsp Butter during the last minute of searing for added richness.
Step 4: Rest and Serve
Remove the pork from the grill when it reaches an internal temperature of 145°F. The meat should feel firm yet springy to the touch. Transfer it to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
This resting period allows the muscle fibers to relax and the juices to redistribute throughout the meat. Slice against the grain into ½-inch thick medallions. Each piece should display a light pink center and a well-browned exterior, with the aroma of smoke and herbs permeating every bite.
Pro Tips For Making Ninja Woodfire Grill Pork Tenderloin
- Dry the Meat First: Pat the pork tenderloin completely dry with paper towels before seasoning—this helps the salt and pepper stick and gives you a better crust on the woodfire grill.
- Preheat the Grill: I learned this the hard way: always preheat your Ninja Woodfire for at least 10 minutes with the wood pellets to get a consistent temperature before adding the pork.
- Avoid Overcrowding: Resist the urge to pile on too many tenderloins at once—give each piece space so the heat circulates properly and you get even cooking.
- Rest Before Slicing: After pulling it off the grill, tent the pork with foil and let it rest for 5-10 minutes—this keeps all the juices inside instead of on your cutting board.
Wine and Beer Pairings for This Recipe
White Wine Pairings
A crisp Sauvignon Blanc from New Zealand cuts through the smoky richness beautifully. Its citrus notes and bright acidity complement the herb crust perfectly. I love how it highlights the garlic and onion in the rub. 🍷
Red Wine Options
For red lovers, a medium-bodied Pinot Noir from Oregon works wonders. The fruit-forward profile with earthy undertones matches the woodfire’s depth. Serve slightly chilled at 55-60°F for optimal experience.
Craft Beer Choices
An amber ale like Fat Tire offers caramel malt sweetness that pairs with the pork’s charred exterior. The moderate hop bitterness balances the dish’s richness without overpowering. 🍺
Lighter Beer Option
A German Helles Lager provides clean, crisp refreshment that cleanses your palate between smoky bites. Its subtle sweetness and low bitterness make it a crowd-pleaser for grilled meats.
Non-Alcoholic Pairing
For non-drinkers, a sparkling apple cider from local orchards mimics wine’s effervescence. The natural sweetness and acidity mirror the apple wood pellets’ flavor profile beautifully.
Nutrition Facts
Frequently Asked Questions
What’s the ideal internal temp for pork tenderloin?
Remove it from the grill at 145°F internal temperature. The USDA confirms this is safe for whole cuts of pork and ensures juicy, tender results every time.
Can I use a different wood pellet flavor?
Cherry or pecan pellets add a milder, sweeter smoke. Avoid mesquite—its strong flavor can overpower the pork’s natural taste.
Why rest the meat before slicing?
Resting for 10 minutes lets juices redistribute. Slicing too soon causes them to spill out, leaving your pork dry and less flavorful.
How do I prevent dry pork tenderloin?
Don’t overcook! Pull it at 145°F and let it rest. Brining for 30 minutes before seasoning also helps maintain moisture.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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