Porketta tenderloin Qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

xray

Master of the Pit
Original poster
OTBS Member
Mar 11, 2015
4,747
3,268
Northeast PA
Hello all,

I have a pork tenderloin rubbed down with Porketta seasoning and sitting in the fridge as we speak.
I'm going to smoke at 220 until I hit an IT of 145.

Side Note: when I was younger, my gram would make Porketta by butterflying a roast and then stuffing with loose venison sausage and crushed roasted garlic. After it was roasted, it was out of this world!!

Anyway, I'm going to smoke the loin with some smoked BBQ beans. The weather isn't going to cooperate today, so a short smoke session will work.

I will update with more Qview as the day goes on
 
Last edited:
Sounds good.

I've done ribs, pork butt & beans in my smoker, but DO have a couple of tenderloins in the freezer, so I'm gonna watch this one.

Let;s see how it's done!

TW
 
Well the pork tenderloin came out fantastic!!! Super moist and very tender! If you're a fan of fennel this shouldn't disappoint. I pulled the Loin off the smoker when IT hit 145F. This took just about 3 hrs at 220-225. I started the beans 1.5 hrs before, so they were finished at the same time.

The beans came out a little spicy but good! Too spicy for the wife, had to use extra BBQ sauce to tone down the heat. Next time I'll use 1 instead of 2 jalapeños or maybe I'll try the canned chipotles in adobo sauce for a smokier less subtle kick.

All in all, a successful smoke!
 
Thank you B! Convinced the wife that we don't have to use a crockpot anymore...just another reason and excuse to smoke!!
I always heard that crockpots caused indigestion! 

th_HaHAAHaa.gif
 
Marvelous looking Tenderloin . :drool

Color is great and the Fennel would be great .

Thanks for the l look .

Have fun and .  .  .

Thank you old school! I heated up the left-overs in the oven last night and it extremely juicy and all I needed was a fork! No knife required
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky