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pork tenderloin suggestions

post #1 of 3
Thread Starter 
Could anyone give some suggestions on a good rub for pork tenderloins and how long it should marinate with it before smoking. I have a tenderloin in the fridge id like to smoke today in my MES electric. I have maple or Applewood chips I'll be using.

Don't like really spicy hot, more of a sweeter guy but no overly. I found this sauce Jimmy posted I was going to try, do you put it on while cooking or use it after when eating?


Lexington NC Style Dip

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/2C Ketchup
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1-3tsp Red Pepper Flakes
1 tsp Celery Salt
1 tsp Chipotle Powder.
1/2 tsp Grnd Allspice



I was thinking of smoking it at 225 but unsure how long it likely I going to take. I'm guessing around 2-3 hours? Canada's food guide online says to cook to 160? I'm assuming I should cut off any silver skin or little bit of fat?

I do have two tenderloins so I could put the small ends together, do I need to tie them though? I don't have anything to tie with handy right now.

Last question is should I rest it after, and how do I go about doing that?


Thanks everyone.
post #2 of 3
Safe cook temp for pork is 145f. If you past that those tenderloins will be dry. You can marinate before, or apply during and after. I'd probably lean towards marinating then reserving some for dipping or glazing later.

Tenderloins will probably take 1 1/2 - 2 hours at 225. Apple, cherry or peach woods are good compliments for pork. When you hit 145 pull the pork of the smoker and wrap in foil. Let rest 30-45 mins. Then slice and serve.

Peach, apricot, or pineapple glazes are nice on pork too.
post #3 of 3

Case has the right of it! I love glazes on tender pork. It plays very well against the rub when planned ahead. Hot rub and sweet glaze is delicious. And currently I am using the more earthy less hot chili's.

 

A little light brown sugar so it will help hold those juices, other than that I like some red pepper it just goes with the sugar, salt and garlic maybe. You won't get much flavor on the meat from the rub, even low and slow. There just isn't enough skin allowable.

 

I usually have to cut back a bit on my cooking temp. to allow the tenderloin enough time to gather some smoke.

 

There is a Q-view on the silverskin removal on one of the Q-Views referenced below.

 

I found that I enjoyed the tenderloins more if seperated and smoked seperately. I couldn't see I was gaining anything by putting them together.

 

Here are some of my tenderloin smokes look how beautiful those meats are..... so tender too! I use a mininmalistic attitude I love that pork flavor.

 

http://www.smokingmeatforums.com/t/169460/easy-smoked-pork-tenderloin-foamheart

 

What ever you do, I know you'll love it. Bon Chance.

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