or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork ›  Pork Tenderloins
New Posts  All Forums:Forum Nav:

Pork Tenderloins

post #1 of 14
Thread Starter 

 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.

post #2 of 14

You might try stuffing them. We use fresh spinach & provolone cheese, then do a bacon wrap like a fattie.

post #3 of 14

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

post #4 of 14

If you get into curing you just cure them for few hours and prepare any way you want and they will have a drool.gifhammy taste. 

post #5 of 14

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.

post #6 of 14
Thread Starter 

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

post #7 of 14



 

Quote:
Originally Posted by meateater View Post

If you get into curing you just cure them for few hours and prepare any way you want and they will have a drool.gifhammy taste. 


Speaking of cure you could make Canadian bacon with one.
 

 

post #8 of 14
Thread Starter 

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. ;)

post #9 of 14
Quote:
Originally Posted by michael ark View Post



 


Speaking of cure you could make Canadian bacon with one.
 

 

I make CB with loins but thats a longer process. icon14.gif
 

 

post #10 of 14

Glad the tenderloin turned out good, too bad there was no Q-view.  th_crybaby2.gif

post #11 of 14

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.

post #12 of 14

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

post #13 of 14
Thread Starter 
Quote:
Originally Posted by ExhaustedSpark View Post

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.

 

post #14 of 14

i will try that.

Looks like dinner is postponed until tomorrow any way. The boss has a quilt meeting to attend.

Thanks for the idea.

Karl

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork ›  Pork Tenderloins