Tenderloin, not to be confused with a loin!

Discussion in 'Pork' started by foamheart, Jun 8, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I ordered a loin, a tenderloin arrived so I figured what the heck I like tenderloin too! LOL I have done these before with good results so I figured I would show some of the prep. First, you will nearly always get two tenderloins in one package. Its great because I wait to smoke the one for two days after prepared, so I get another one I can eat now flash fried.

    Once rinsed you'll notice the mesoderm, I think that's the name. its a thin skin covering the muscle which you can usually see thru it so thing. You need to remove it because it adds no taste, it reduces the seasoning ability to penetrate and finally you need to go thru it to remove the silver skin.

    The shine on the meat above is not water, its the mesoderm before removal.

    Removing the silver skin is simple, slide your knives gently underneath it, trying to leave as much meat as possible. I normally start a inch or so from the end and leave it attached so it help me maintain the tension while sliding under it. Usually after starting I use the back side of the blade unless in a hurry, it helps insure no slips.

    Then further down

    Then cleaned up, fat is good but really not enough to worry about.

    I tie or truss my muscle meats, why because that's how my Pop smoked stuff. He said that if tied you hold better density which means you get better even heat transfer. I have had folks here say that it helps hope the shape, either way its just too easy not to do.

    Down one side, flip it over.

    Tie the backside, I also when starting leave excess so I can re-wrap that first end to help pull the meat together.

    That long left over piece is so it could have hung in the smoker, Pop's didn't have racks or grates. I just do it cause he did, I have grates! LOL

    Now that its tied, lets think seasoning, Ancho Pepper, Garlic, Onion, Cayenne. Note the absence of salt and sugar, as these will dehydrate and will suck the moisture out, I will wait till just before I put it in the smoker.

    Ain't she purty?

    Wrap it up in plastic and let it set in the reefer for a couple a days, BTW you will start noticing this really spicy aroma coming out every time you open the door!

    I'll be back in a couple a day to smoker. Till then............ I wonder what they are?

    Look how pretty and clear that is, Fragolino: Strawberry Liqueur

    What a bumper crop this year had so many strawberries I actually made some jams and jellys too! LOL

    See you in a couple........ or when the head clears.

    Ok its not the mesoderm, its been a long time since comparative anatomy classes! (and botany too! LOL)
    Last edited: Jun 8, 2014
    dingo007 likes this.
  2. venture

    venture Smoking Guru OTBS Member

    This is going to be good!

    I love both, but the pork tenderloin is just a special cut of meat.

    Good luck and good smoking.
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  4. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome tutorial.
    Can't wait to see the money shot.
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks guys for hangin around. I put a 6lb bird in a cure yesterday too so its one day smoked tenderloin and the next....... cured chicken. Pops with his cured turkey picnic just drove my taste buds and budettes wild and I had to do something.

    AND waiting for a turkey from the freezer to thaw was just too much to ask, after seeing those of Pops and havin a jones on my back!
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Most important, I suggest you go to the potty, fix a drink and and get comfortable cause I went crazy with the Q-View. I've got even more than will land here for tomorrow's smoke.

    I decided at lunch on the menu for tonight, Smoked Pork Tenderloin with a Kumquat Maple Glaze (Thought about a Tasso Cream sauce), Steamed fresh Broccoli, 3 Cheese Mac & Cheese, Tossed Salad and hot homemade honey whole wheat light rolls.

    Stared with the rolls about 1:15.

    Whole Wheat Flour, unbleached Flour, Honey, sugar, salt, egg, yeast.

    I always bloom my yeast so I know how potent it is. Yada yada yada honey, egg (because in the south we like eggs in everything!), lukewarm water, 1/2 cup, using the other 3/4 cup to rinse it out. Kneed it, and beat it with a rolling pin.

    Allow to rise.

    Pulled and unwrapped the rubbed tenderloin for the other night. Rubbed with salt and brown sugar, It smells marvelous!

    Preheat the smoker, loaded with Pecan (Is there anything better, I think not!) Also light up the AMPS with pecan also.

    Basics inserted here.

    Lit the pellets

    Cracked the vent, was still pre-heating prior too.

    Cracked the reloader a little to insure good air flow.

    Added the AMPS to its place of honor, good sir flow.

    Throw in da meat!

    Check the rise. I always make too much, so I divided it.

    Made rolls with half, Whole wheat honey light bread..... and these babies coulda floated if they wanted.

    I rolled the other half out.

    Covered with butter, maple syrup, white sugar, brown sugar, and golden raisins!

    Roll up loosely and score to approx. equal portions, I used 6 this tome.

    Allow rolls their second rise! On to other things.

    Mac & Cheese!

    Thin sliced andouille and onions for the boiling water

    Add a cup each large and small macaroni

    Wylers chicken crystals and honey are my two secret ingredients! I used chicken crystals but not the honey here....LOL

    The Macaroni percolates happily along!

    Let me stop a moment and say, the above is my mostest favorite food processor ever built and near impossible to find anymore. IF you ever see one, they are cheap, buy it and you can thank me later. I love them. My Mom used one before electric food processors came out and my Grandmother replaced her box grater with one. Seriously one of the finest cooking utensils ever made.

    Grind the sharp cheddar, I also had smoked provolone and mozzarella. I also mixed some mustard, an egg (Did I mention eggs in the south?), tabasco, and some evaporated milk. Mustard and Tabasco smell just like cheddar cheese, don't ask me why! Drained noodles, added 2 T of butter and 1 T of flour, then added milk mixture with the noodles. .

    A layer of noodles, a layer of sharp cheddar, a layer of noodles a layer of Mozzarella and provolone, a layer of noodles and top with left over cheddar and buttered panko bread crumbs.

    Not much to look at.

    Nice rise, ready for the oven. Also the Mac & Cheese

    Out of the oven AND!

    That sure smells up the house

    Maple Kumquat glaze OH MY! I have to say that the Maple Kumquat mixed in with everything on the plate and took everything to a completely higher level. Totally amazed how it complimented everything. Color me impressed, I learned something new. I sorta painted the bottom of the plate with the left over glaze feeling totally like some downtown ritzy New York Chef. It worked!

    Pecan Smoked Pork Tenderloin w/ Maple Kumquat glaze

    Steamed Broccoli

    Tossed Green Salad

    3 Cheese, Mac & Cheese

    Hot Honey Whole Wheat Light Bread rolls

    Wait, I am forgetting something..........

    So more to come...........LOL
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I got a new keg and am on the couch.

    I am ready.

    Looks great so far
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome Foam, don't know how I missed your thread til tonite..... Glad I seen it though, very nice for sure ! I just ate dinner & now I'am hungry again ! :biggrin:
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking meal Kevin!
  10. Gotta say I love Reading your posts as much as seeing the pictures. You really know how to hit all 5 senses. Great job!
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok..... I'mmmmmmmmmmmmmmm Back!

    To recap!

    Make the whole wheat honey dough

    Yadda yadda yadda yadda and 2 more yadda yaddas!

    Risen cinnamon rolls ready for the oven.

    Out of the oven, the secret of cinnamon rolls is the same as smoking, don't over cook and lose all your moisture.

    Golden brown with plumb raisins. Before store bought teeth I would have topped with ground pecans and a praline sauce.

    But these days its just a simple maple cream cheese icing. Gums better appreciate it.

    I had a glass a COLD glass of milk with it cause I was afraid coffee would keep me up.....ROFLMAO! Right!

    Tomorrow smoking a cured chicken, so don't wait, get your tickets now before you have to stand in a long line or buy from a scalper!
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    A new keg!  Thank you sir.
    Thank you for the compliment. Its getting harder and harder to keep up with everyone these days.
    Thank ye kindly Case.
    I appreciate that. If you only knew how bad I was at typing.....LOL  Thank goodness for spell check.
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Where can I get my ticket for the cured chicken?

    I want to try it.
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'll bring the popcorn & beer, maybe we can get a group discount ! :biggrin:

    :popcorn. :cheers: :dunno

    Of coarse Adam just got a new keg, maybe he should bring the beer ! :icon_mrgreen:
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am on it Justin.
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Cool Adam ! Count us in Foam ! Thumbs Up
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    There should be plenty of room....... Well as long as ya don't tell everyone about that fresh keg!
    sqwib likes this.
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Holy Chit.

    I am in AWE!, Great Job Man!

    You're getting a Chuck and a Jack

    and points

  19. venture

    venture Smoking Guru OTBS Member

    Great job!!!

    Only one problem I would have had with that meal?

    After all that work, I would have been to tired to eat?

    Good work!

    Good luck and good smoking.
  20. dingo007

    dingo007 Smoking Fanatic

    I was looking for some advice on how to smoke a tenderloin when I came across this post. It looked good to me so I did it;

    Did one exactly as Foamheart instructed and wrapped one with bacon. Got to use my new iGrill2..(awesome device!)

    Smoked it over cherry @225 to an IT of 145. Then foiled for 20min while I made gravy. The tenderloin came out perfectly. Very tender and juicy. The tips of bringing the loin up to room temp before smoking and applying the salt & brown sugar just before cooking are great to remember.

    Here's the meal shot.....Smoked tenderloin, baked potato and pumpkin, with home made gravy and dinner rolls.

    Thanks Foamheart...I just racked up some brownie points with the wife...(which I will no doubt need coming into cold smoke season)

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