Pork Tenderloin.

yota43

Newbie

Original poster

May 23, 2011

17

10

Mashpee, MA

• May 25, 2011

• #1

Hi gang,

Tonight I smoked my personal best pork loin.  I was surfing the site this morning, and I came across a post of Richoso1.  It was the Bacon Smoked Pork Tenderloin Recipe  by the BBQ Pit Boys.  Thank you Richoso, and the BBQ Pit Boys.  It came out awesome.  I've never liked cooking pork tenderloin.  The main reason is that I've always over cooked it; as in I didn't know what the hell I was doing.  I'll do this again.  I didn't have thin sliced bacon for this cook.  I will for the next cook though. 

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• May 25, 2011

• #2

Looks good yota, Pork loins can be a challenge!

Yours looks great

Thanks for sharin' 

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• May 25, 2011

• #3

It looks like hell

But I bet it was good. As long as you don't take it above 145º you should have a find tenderloin. Don't forget to wrap it in foil for atleast 30 minutes after you take it off the grill.  Of course I am still confused as to whether this is Loin or a Tenderloin.

 

Last edited: May 25, 2011

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• May 25, 2011

• #4

I think the color is great. Looks like you did an excellent job.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• May 25, 2011

• #5

From the pics, I think that was a pork tenderloin.  They cook much differently than a pork loin.  I like the lower temps, and if it is intact muscle, even the retarded USDA has reduced the recommended temps.

Good luck and good smoking.

 

yota43

Newbie

Original poster

Thread starter

May 23, 2011

17

10

Mashpee, MA

• May 26, 2011

• #6

Thanks for the kind words guys.  This was a tenderloin; 1 1/4 lbs.  The meat thermometer said 143* F when it came off of the grill.  I always let my meat rest.  Until now I've always over cooked it: 160*F.  This tenderloin was very juicy, and the flavor was great.  What a difference. 

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• May 26, 2011

• #7

Thank-you USDA! Now we can all have tender juicy pork! Your sliced shots looked delicious!