Pork Tenderloins

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smoking gun

Smoking Fanatic
Original poster
OTBS Member
Jul 12, 2008
677
76
Crestwood Kentucky
 Stocked up on fresh tenderloins before 4th of July, and smoked 6 for the party. I coated them with BBQ sauce then applied my pork rub on top of that, put em all in a 2.5 gallon ziplock overnight then smoked them with apple wood the next morning. Sliced and layered the slices in a double insulated serving tray and headed to the family gathering. Needless to say there were no leftovers and unfortunately no Qview.  :(

I have 2 left that I thawed overnight and I wanted to get some different ideas on how to prepare them. Love the results from my method just want to try something different.

TIA

SG.
 
You might try stuffing them. We use fresh spinach & provolone cheese, then do a bacon wrap like a fattie.
 
a real classic combination is pork and prunes . i like to take a tenderloin and butterfly it then spread prunes , roll it back up and either smoke or grill
 
If you get into curing you just cure them for few hours and prepare any way you want and they will have a 
drool.gif
hammy taste. 
 
Marinate them in a Teriyaki or Mojo Crillio, then throw them on a hot grill till 145º internal. Wrap in foil for 1/2 hour, slice and serve.  Tenderloins don't really need the "low and slow" of a smoker.
 
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Thanks for the ideas! I butterflied them and stuffed with bread crum stuffing and a row of sliced jalapenos. Dusted the outside lightly with cayenne cgbp and buffalo chicken dry rub.  Smoked for about 90 minutes with mesquite at 220 until meat reached 150 internal. wrapped in foil and into a cooler until the fried potatoes and corn were done. Turned out nicely and everyone loved the stuffing with jalapenos. Promise I'll have Qview next time. New camera is on the way.

Thanks again for everyone's contributions to this thread.

SG
 
Made plenty of CB with loins but never with a tenderloin. Given the size of the tenderloin I'd guess a couple days in cure would be enough. Might hafta try that next time. ;)
 
One of my favorite quick recipes for tenderloins is to mix up dijon mustard and curry powder, half and half, and slather it all over them. Let them sit or not, it's not required, then do them on the grill. Have not tried smoking them that way, may have to give it a try.

Otherwise I have just rubbed them with some basic pork rub and smoked them with apple. I'll have to try them wrapped in bacon that sounds pretty killer.
 
Regarding Tenderloins wrapped in bacon. If one was to use mustard and Bacon wrapped would the mustard go under the bacon or on top off.

Suggestions as this is dinner tonight.

Karl
My question is "Why mustard?"...... If you're using it to hold the rub on it would go under the bacon. I usually use honey and maple syrup then apply my rub, which is pretty spicy. Makes a nice flavor profile with the sweet / spicy contrast.
 
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