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Pork Tenderloins

post #1 of 3
Thread Starter 

I had a day off today so we planned on cooking a couple of pork tenderloins, the two weighed in at just under 2.5 lbs.

I injected each with about a 1/4 cup of apple juice-

 

 

Then each got a liberal coating of "Pig's Worst Nightmare" apple rub, the recipe can be found here-

http://www.smokingmeatforums.com/a/rib-rub-recipes

 

 

On to the CharGriller, I'm using seasoned apple wood splits for heat and smoke-

 

 

Kept the temp between 300° and 325° for the most part( I had one spike up to 340° but got it back down within 5 minutes).

Lean cuts should be cooked at higher temps IMHO.

 

 

After about an hour-

 

 

Done and ready for a rest

 

 

 Sliced

 

 

These were delicious, I was a bit concerned that they would be dry, they were at 140° after an hour and a half, less than 15 minutes later they were at 150° but they were moist and fork tender. The apple rub is very good on anything pork, I have used it on loins, roasts and ribs as well.

That was my afternoon, how was yours?

post #2 of 3

Not as good as yours! Wow that really looks good, I'm going to have to try that rub. Thanks for all the qview too! 

post #3 of 3
Excellent! I didn't cook today , but I enjoyed seeing tose tenderloins....nice work. sausage.gif
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