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Hawaiian pork tenderloin

post #1 of 11
Thread Starter 
Ok here's the deal. Last time I used my MES 40 (thanksgiving smoking a turkey) the damn latch busted off the door. I've come to learn this thing is built like a cheap lady of the night. By that I mean, it'll give you pleasure, but at the end of the night it's still a giant piece of.... Yeah I said it, and I'll continue to bash masterbuilt for overpriced products that are built like crap.

Anyway I had to brave the Michigan, December cold with the barrel smoker because of the MES failure. Decided on trying pork tenderloins for the first time.



Did two tenderloins just like this. Marinaded in Hawaiian marinade all night, topped with pineapple slices, red pepper flakes for a little heat, and some cracked black.



Of course it was wrapped in bacon.

I pulled the tenderloins at about 142 degrees and put in the oven to crisp the bacon to 147. I then wrapped in foil for about 45 to 60 minutes and ate. I know some of you don't like finishing in the oven but I like crispy bacon, and that was a quick way of doing it, without over cooking the pork.

Came out pretty good for my first pork tenderloins. The bacon kept it moist with all the extra fat, and it tasted real good. Two complaints though. First is the bacon was rubbery on the inside. By that I mean not crispy and delicious like the outside. And two, it wasn't smokey enough for me.



So a few questions. One, has anyone ever tried partially cooking the bacon first? I've heard people do this to ensure the inside is crispy.

And two, since it's about. 20 degrees here in michigan can I use my amazn pellet smoker in my barrel and cold smoke the tenderloin for a few hours before actually starting the fire? I mean the meat would be cold since it's freezing outside. I was just wondering if that was possible inside the realm of good safty.

Thanks y'all. Hope you enjoyed the Qview. Like I said it came out good, but if the bacon was crispier, and the pork had a deeper smoked flavor it would have been great. My wife and buddy loved it. I'm probably being a little hard on myself. But I'm not being hard on that masterbuilt piece of *#+%! I'll fix the latch, but I shouldn't have to after less than one year of operation. Garbage. Don't buy it.

Hillbillyrockstar
post #2 of 11

That looks really good!!! Cheers! - Leah

post #3 of 11
Rockstar! Hope all is well bud. How bout them moves the Tigers are making right now? I'm gonna miss Doug Fister...

First of all, don't be hard on yourself. My mouth is still burning from those ATB's you brought to the MI gathering back in August, so clearly you know what you're doing. Anyways, you should have no problem cold smoking the pork loin with the temps we've been having, however I believe it's the layer of bacon that is keeping the smoke flavor from getting into the pork loin.

I think your suggested solution is the way to go. Prep the loin but don't wrap it in bacon (yes, pre-fry any bacon you plan to stuff in the middle, I do the same with fatty's). Cold smoke the loin for a few hours as desired. Then do what you did (wrap it in bacon, fire up the smoker, and cook it like normal to 142 and into the oven it for the remainder). Just make sure the pellet smoker isn't generating heat too close to the loin while it's cold smoking. You should be ready to go!

Take care
post #4 of 11
Thread Starter 
Humdinger!

Hahahaha! What's up buddy? Glad to hear those ABTs are still having the desired effect on you.

I haven't been around the boards much lately. Been doing the duck hunting thing and then some issues with Hooper the Wonder Dog I've been dealing with. We having a MI get together in 14?

The Tiger moves are killing me!!! WTF is Dombrowski thinking??? The team has taken a serious hit in talent IMHO.... Could be alng season. At least we can smoke delicious meats!

I figured I could smoke the tenderloins cold and then cook them. And the precooking of the bacon seemed right as well. I'll try it out in the next few weeks and get back to you with the results bro. But Hawaiian pork tenderloin is incredible! With the few tweeks I mentioned (and you said would work) it will be even better!

You been to Bad Brads lately? I was out that way for a duck dog trial at the state park in September and stopped by for lunch. I love that place! Best Q I've had in a Michigan establishment.

Hillbillyrockstar
post #5 of 11
Thread Starter 
Leah,

Thanks. Follow the adjustments that have been mentioned on this thread and I bet this Hawaiian pork tenderloin will be perfect.

I served it with sweet potato mash, and green beans and it went over real well. I'm just real judgmental on anything new I grill/smoke. Have to perfect it over time to feel like its worth serving to others.

Hillbillyrockstar
post #6 of 11
My suggestion would be... DO NOT WRAP in foil when it's finished.... just loosely tent it so the steam and heat can escape... when you wrap it it keeps steaming and this in turn softens the bacon back up... giving it that rubbery texture you described.....

cold smoking the loin first will be just fine as long as temps stay low as they have been.... I would let the loin dry overnight in the fridge to form a pellicle so the smoke will stick to it better....

let us know how it worked out for ya....
post #7 of 11
Thread Starter 
Jack,

First off big fan of your products, and distillery! I've put a lot of cash in your pockets. Lol!

You mean pull it out of the marinade and let it sit in the fridge or are You saying if I cold smoke it for a few hours then I should let it dry in the fridge before actually smoking/cooking it?

Thanks
post #8 of 11
Quote:
Originally Posted by hillbillyrkstr View Post

Humdinger!



You been to Bad Brads lately? I was out that way for a duck dog trial at the state park in September and stopped by for lunch. I love that place! Best Q I've had in a Michigan establishment.



Hillbillyrockstar

 

Haven't been in a few months, but I miss their ribs so I may be going back soon. Next time you're out my way, hit me up and we'll join ya! I have an un opened bottle of Jack Daniels Single Barrel Ducks Unlimited collector edition we could try too!

Hope all is well with your dog. Take care.
post #9 of 11
Quote:
Originally Posted by hillbillyrkstr View Post

Jack,

First off big fan of your products, and distillery! I've put a lot of cash in your pockets. Lol!

You mean pull it out of the marinade and let it sit in the fridge or are You saying if I cold smoke it for a few hours then I should let it dry in the fridge before actually smoking/cooking it?

Thanks

LOL.. I am in no way associated with the distillery... I just like the product and was a big fan of the Nascar team when they were a sponsor ....

as for the loin... yes... pull from marinade and dry with a paper towel... put in fridge (uncovered on a rack) over night BEFORE cold smoking.... this will make sure it's nice and dry and form a pellicle... smoke will not stick to something that's wet.... experiment with times.... 2 hr cold smoke first.... if not enough smoke, go 4 hrs next time.... all this before wrapping with bacon... but also apply smoke while cooking....

the best way to get consistency is to keep a log of everything you do....
post #10 of 11
Thread Starter 
Humdinger,

Will do. I hope to get back soon. Those are my favorite ribs period! Love them! And jack single barrel is fantastic to!
post #11 of 11
Thread Starter 
Jack,

Thanks for the info. I'll use it. Next time and let you know how it turned out. I also was a huge bowyer fan back when he ran the 07 car! Can't believe they don't sponsor a nascar now.
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