Pork Tenderloin in Red Wine w/ Rosemary and Bacon

Discussion in 'Pork' started by get smoked, May 26, 2011.

  1. get smoked

    get smoked Fire Starter

    Ok, so here goes. 

    This is my first post with "Q View," so bare with me.  I would definately appreciate your thoughts and advice on how I could have done this better.  It came out fantastic considering I threw this together last minute last night before the girl got home from work.  I grabbed a pork tenderloin from the grocery store and threw it in a ziplock with some left over table wine (pinot noir).  It sat there in the fridge for about 30 minutes while I was getting the grill up to temp.  I got the coals going and the grill heated up to about 250 - 300.  With only an hour and a half to work with I figured I was going to just smoke it at that temp range and then crisp it in the end to color it up a little.  Put the pork on at about 5:30.  I put the two pieces in a tin pan over a couple of sprigs each of rosemary I picked from my humble little vegetable garden, and poured in about a cup of the pinot noir.  I wasn't really going by a recipe, just shooting from the hip, but it seemed like a good idea at the time. 

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    You'll see from the pics just how big a temp difference i was reading between the stock thermometer and the two I added on each side near grill height.  I was reading about 50 degrees hotter on each of the two I added versus on the one that came with the grill. 

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    I checked the pork at about 6:30 and they were looking good.  They were starting to firm up a little bit and the bacon I put on top was coming along nicely.  By the way, I was using lump charcoal with soaked apple wood chunks for a little flavor.  I added another two chunks at 6:30.

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    I have a little oven thermometer that I layed on the grill top right next to it that was reading 250 when I checked it at 6:30.

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    :

    I had to pick the girl up at quarter after 7, so at about 7 on my way out the door I threw my last chunk of apple in the SFB on my way out the door.  The temps at grill height were still reading an even 250.  I love this smoker.  You'll see from the yard pics there's a bit of a slant in my backyard.  I've noticed that when the smoker isn't level, specifically with the SFB is on the high side, I have trouble getting the grill temp high enough.  Now that I have it leveled out, and given that it was a little warm and not breezy yesterday evening, I had no trouble at all.  That dryer vent seems to be helping even out and maintain the heat a little too.  I haven't really used the smoker yet for a long smoke (>2.5 hrs.), but will be tryer her out this weekend with a butt (my first!!!!!  I'M SO FREEEEAAAAAKIN EXCITED!!!) *clears throat*   sorry.  Anyway, back to the pork.

    I took off at around 7 and was back by 7:30.  I checked the tenderloins with this cheap little fast sense meat thermo I got at a hardware store and it said the big piece was running at about 145 and the little piece was running at about 160.  (Can't wait for my ET-732 to get here.   Should be in today or tomorrow.)  I pulled them both.  By then the lump coal was dying down, yet still pretty hot, so I put them in the SFB on the grill there to crisp them up a little for about a minute or so on each side.  Then I pulled em and took them inside to rest for about 15 min.  And that's about it. 

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    I forgot to take a picture of it sliced up, but I will do that this evening when I get home.  It was a thing of beauty let me tell you.  They both tasted awesome, but the small one was just a little dryer than the bigger one.  I'm thinking it's probably because it's,   well,   smaller and got hotter.  The girl loved absolutely loved it! 

    Any thoughts on how I could improve?  Sock it to me.

    Get Smoked!
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I never tried it in the pan with any liquid? Seems like it came out ok. I would try taking them out at about 140 & foil them up until the coast to around 145. That's how I do mine & they seem to be pretty juicy!
     
  3. get smoked

    get smoked Fire Starter

    Thanks a lot!  I will definately give that a try next time.  The big one was pretty juicy.  The small one was a tad on the dry side, but still very flavorful.  I got a thermometer coming that should help me remotely monitor temps in real time.  That should help.  Have you ever heard of a probe thermometer that could somehow send info to your smart phone?  That would be pretty sweet.   
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    They look like they came out well. Did you get much wine flavor on the meat? I think I would add some garlic cloves to the pan next time - you can always crush them up into some smashed taters for extra flavor.
     
  5. get smoked

    get smoked Fire Starter

    Scarbelly,

    I did actually.  I could definately taste the wine.  It wasn't too strong.  Garlic would have been a good idea.  I put it in almost everything I eat, it seems.  The girl is not a big fan, though.  Next time, ...  Next time.   Thanks!
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad they turned out well they sure look good.
     
  7. I've never done a tenderloin in a pan with liquid.  It looks as though yours turned out great.  I'm going to give your method a try with my next smoke.  I wished that I had some one like Realtorterry to advise me years ago.  I never liked pork tenderloin because I always overcooked them to 160*.  The last one came off at 143*.  What difference.  Great Q view.  [​IMG]
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like you did a nice job on those T-loins,

    Your (first) Q-view looks good, Except for the sliced (money shot) pics [​IMG]  But i'm sure you won't let that happen again  [​IMG]

    You did a great job,

    Thanks for sharin' [​IMG]
     

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