This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do.
We all know that tenderloin is like thaaa best cut of venison. It’s totally cherished in our household, and you don’t get much of it, so this year I decided I wanted to smoke some of ours this year for something really special. My husband J was blessed enough to harvest an Ohio buck this year, so the recipes have been coming at your guys like crazy! For more of my favorites, grab my free e-book!
The marinade here is what makes this so good, it’s a lot like my All-Purpose Marinade. It’s really citrus forward, which is great for venison because it’s such a rich, gamey meat. I like to let this marinate for at least 4 hours, or overnight. The longer you leave it, obviously, the more flavorful it will be.
I use a wood pellet smoker by Traeger Grills and I LOVE it! They were kind enough to send me a grill this fall and we’ve been having so much fun playing around with it. I recently made this Smoked Venison Brisket with a spicy rub and it’s also amazing to make on the Traeger. 
Love smoked venison? Check out my Venison Brisket with Spicy Coffee Rub!
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Smoked Venison Tenderloin
- Prep Time: 5 minutes + 4 hours- overnight
- Cook Time: 2 hours
- Total Time: 58 minute
- Yield: 4 1x
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This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do. I make this in my Traeger Wood Pellet Smoker, but you could do this in any smoker.
Ingredients
- 1 lb. venison tenderloin or backstrap
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 5 garlic cloves
- 1 tsp. salt
- 1 tsp. ground black pepper, plus more for serving
Instructions
- Put the venison tenderloin, whole, into a zip-style bag or large bowl.
- Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.
- Pour the marinade over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.
- When you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.
- Set and preheat your smoker to about 225 F degrees.
- Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!
- Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.
Nutrition
- Serving Size: 4 oz.
- Calories: 300
- Sugar: 2 g
- Sodium: 646 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 75 mg
Great recipe, thanks for sharing!
Judith Fertig recently posted…The Best Pellet Smokers & Grills: Buying Guide, Ratings, And Reviews for 2019
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Thanks so much, Judith!
Thank you for sharing. Great recipe!
eatfrysmith recently posted…Best Hot Water Recirculating Pump Reviews- Top Picks and Buying Guide
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Absolutely! Hope you enjoy!
I don’t have olive oil, can I use normal oil?
Pellet Smokers recently posted…The 7 Best Pellet Smoker Reviews & Guide 2019
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Hi there! I highly recommend olive oil for flavor and this recipe has only been tested with olive oil. I’m not sure what oil you’re referencing to, but avocado oil would work well from a cooking standpoint, but the flavor will be different. Thanks for checking the recipe out!
Would this marinade for a venison roast about 2 lb? All other recipes for a roast said to brine it
Hi Jacob! This would make enough for 2 lbs of venison. The marinade does have salt in it, which will help break down the tissue like a brine would and it adds additional flavor. Thanks for stopping by!
Great recipe! I just finished it today, the taste is great. Thanks for your recipe
adams@nationalrestaurantny recently posted…Masterbuilt 40 Inch Electric Smoker [2019 UPDATED]
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SO glad you enjoyed it! Thanks for the comment!
This recipe produced one of the best smoked venison tenderloin I’ve had in memory. So quickly and still be tender and tasty! Thank You
Clara Holtz recently posted…10 Best Smokeless Fire Pit To Buy in 2019
I am SO glad, Clara. This made my day!
Thank you, Miss Allie.
This is a very simple recipe, I am in the process of doing 5¼lbs of moose tenderloins, I doubled the ingredients and vacuum sealed the loins, my mouth is already watering and can’t wait for dinner. We are going to cook this on our Cabela’s Pro Series 24″ pellet smoker/grill and using Bourbon BBQ Brown Sugar wood pellets. Bon appetit…..
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That’s wonderful! I hope you enjoy!
Sorry I can only give 5 stars absolutely mouth watering!!!!
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Glad you enjoyed!
I pulled out a bag of venison hind-quarter by mistake. Wanted my venison burger for chili, but anyway. Got is soaking in your marinade for the afternoon. I will be following your tips and then putting it on my Traeger later today. I had already cut the meat into smaller pieces so I’m going to smoke it at a lower temp then bring it up a bit to finish it off. I’ll let you know how it turns out! Thanks
Looking forward to hearing how it came out!
Hi, what favor smoke would go with this recipe.
I love Adler, Cherry, Maple, Pecan or some brands (like Traeger) have a wild game blend.