tenderloin and peach-stuffed whole loin

rubrchickenhead

Smoke Blower

Original poster

Aug 25, 2012

117

11

Martinez, Ca

• Sep 25, 2012

• #1

photo (64).JPG

• rubrchickenhead
• Sep 25, 2012

 

photo (67).JPG

• rubrchickenhead
• Sep 25, 2012

before the smoke                                                                  after the smoke

I coated these both with Bone Dust  rub, which I gave an extra kick of coarse ground black pepper, then I smoked them with cherry wood for about 2.5 hours at 250 and removed at 150 IT. 

I had the tenderloin on a whole wheat bun with some of Jeff's "Goodness Gracious Sakes Alive" BBQ sauce for lunch and then warmed up a few slices of the stuffed whole loin with steamed veggies for dinner. Two completely different meals as far as I see it.... both great!

 

Last edited: Sep 25, 2012

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

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★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Sep 25, 2012

• #2

Lookin' good! I have a taste for Pork Tenders, been awhile...JJ

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Sep 25, 2012

• #3

Looks great!

 

sqwib

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Sep 25, 2007

5,962

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Philadelphia

• Sep 25, 2012

• #4

Dude your a TEASE, wheres the sliced shot, we want to see inside that bad boy.

Just Kidd'n Looks great

 

scarbelly

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Jul 26, 2009

14,315

73

• Sep 25, 2012

• #5

I love tenderloins and those look tasty, but like Squib said - where is the inside ?