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

Pork Tenderloin First Timer

post #1 of 13
Thread Starter 
Hey everyone, first off let me say, I don't post on here much, but I have developed a true love for smoking meat, and this forum is a huge part of that and I just want to say thanks to everyone.

Anyway, this weekend I'm thinking about trying to smoke pork tenderloin for the first time. I have a MES 40. The meat market I typically buy from are on short supply for right now, so I'm going to have to settle for Wally World or my local grocery store. Ive read a lot of different posts and think I am going to get 2 of the 2 packs and try four different ways. One way I'm really excited about is slicing down the middle and stuffing with cream cheese, jalapeños, rub, and wrapping in bacon. But my other three are up for grabs. I'm up for any suggestions or comments start to finish!

Be gentle, I'm new to some of this, but if I can figure it out, definitely be ready for some QView this weekend!
post #2 of 13

Lets see, I have smoker recipes for the following for Pork Tenderloins, any which will also work with pork loins.  Take your pick if any one of the recipes below appeal to you and I'll post it  If not, no problem.  They might sound fancy but all are actually quite simple.

 

Apple Marinated Apple Wood Smoked Pork Tenderloin

Asian Pork Tenderloin Smoked with Apple Wood

Balsamic Smoked Pork Tenderloin

Char Siu Pork Tenderloin (SFPrankster's recipe actually using Tenderloin instead of butt/shoulder)

Smoked Pork Tenderloin with Jelly Preserves (Apple, Apricot, Pineapple, etc)

Salt n' Pepper Smoked Pork Loin or Tenderloin with Apricot-Pineapple Reduction Sauce, or Plum Reduction Sauce.

Salt n' Pepper Smoked Pork Loin or Tenderloin with Roasted Apple Grill Sauce

Tart Cherry Juice Brined Pork Loin or Tenderloin with Cherry or Cherry Balsamic Glaze

post #3 of 13
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Lets see, I have smoker recipes for the following for Pork Tenderloins, any which will also work with pork loins.  Take your pick if any one of the recipes below appeal to you and I'll post it  If not, no problem.  They might sound fancy but all are actually quite simple.

Apple Marinated Apple Wood Smoked Pork Tenderloin
Asian Pork Tenderloin Smoked with Apple Wood
Balsamic Smoked Pork Tenderloin
Char Siu Pork Tenderloin (SFPrankster's recipe actually using Tenderloin instead of butt/shoulder)
Smoked Pork Tenderloin with Jelly Preserves (Apple, Apricot, Pineapple, etc)
Salt n' Pepper Smoked Pork Loin or Tenderloin with Apricot-Pineapple Reduction Sauce, or Plum Reduction Sauce.
Salt n' Pepper Smoked Pork Loin or Tenderloin with Roasted Apple Grill Sauce
Tart Cherry Juice Brined Pork Loin or Tenderloin with Cherry or Cherry Balsamic Glaze

How about the first one? The Char Siu, and the one with jelly preserves?? Thanks!
post #4 of 13

Got it.  Have to do this in sections. 

 

First one: 

 

Apple Marinated Apple Wood Smoked Pork Tenderloin

I had no idea how this was going to taste.  I looked at a bunch of recipes online and concocted what follows.  Result?  FANTASTIC!!!!  Especially if you like a slightly vinegary sauce to complement the pork.

Marinade Ingredients
2 cups Apple Cider
1 cup water
1/4 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup honey
1/4 cup brown sugar, packed
4 tsp dried rosemary
1 1/2 tsp dried thyme
1 1/2 tsp dried marjoram
1/2 cup craisens
2 Tbs kosher or sea salt
1 tsp black pepper
5 green onion and tops, chopped
Main Dish Ingredients
3 or 4 lb pork tenderloin, can be more than one piece of meat
2 Tbs Cornstarch

Directions

1. Put all marinade ingredients in a saucepan and heat over medium-low to medium heat, stirring until dissolved and well blended.  Allow to cool completely in refrigerator or with fan blowing directly over the top of the uncovered saucepan in a cold garage.

2. Put the tenderloins on a plate or in a casserole to catch the liquid then thoroughly inject the meat to the core about every half inch to an inch.

3. Place the injected tenderloins in a Ziplock bag, add the marinade, remove all the air and seal tightly.

4. Marinate overnight, up to 48 hours, in the refrigerator.

5. When the marinating period is done, fire up the smoker to 325°F using applewood chunks.

6. Put a rack in the bottom of a 9x13 disposable aluminum roaster, add the tenderloins, then pour the marinade over the meat.

7. Smoke for 60 to 80 minutes, or until the internal temperature of the meat is 145F-160°F.

8. Remove from the heat, cover to let it rest.

9. Pour the marinade and drippings in a sauce pan, mix cornstarch with water, add to the marinade and drippings, then bring to a boil for five to ten minutes, stirring until your gravy reaches the desired thickness.

10. Slice the meat 1/4-1/2" thick, spoon with gravy, and serve.

post #5 of 13

Man. that recipe sounds good, but having an MES 40 you won't be able to get to the 325, max setting is 275. My tenderloins, smoked at 230, take roughly 2 hrs to get to a 148 IT at which point I pull and wrap in foil for 30 minutes or so.... the Wally World tenderloins come out great by the way.....!

post #6 of 13

Yep, temp is relative.  I'm a hot n fast guy so 325F, 300F, etc, but you can use any chamber temp and just take it to the target IT.

 

Here's SFPrankster's Char Siu.

 

Char Siu

I believe this was SFPrankster's recipe on Smoking Meat Forum.

Ingredients
2-3 lbs pork butt/shoulder/loin/tenderloin cut into chunks(1.5")
Marinade
1/4 cup hoisin sauce
1/4 cup brandy
1/8 cup honey
1/8 cup soy sauce
1 Tbs dark sesame oil
1 Tbs grated fresh ginger
1 tsp grated fresh garlic
1 Tbs onion powder
1 tsp chili powder, such as african bird or thai dragon
1 tsp Chinese five-spice powder

Directions

1. Combine the marinade ingredients and whisk together in a bowl. Pour the marinade over the pork chunks in a sealable bag. Let sit in the refrigerator a minimum of 3 hours, but far the best if marinated overnight. Bring your smoker up to 300 and lay the pork onto the grill with a little space between each piece.

post #7 of 13

One of my daughter's is visiting.  She's watching a movie so I figured I'd better get these posted. 

 

Pork Tenderloin with Jelly Sauce

You can use any jelly or preserves to make this recipe.  I like apple, apricot, pineapple, etc.

First time I made it I used apple wine and jalapeno jelly.  It was fantastic!

Ingredients:
2 1/2 - 3 lbs pork tenderloin
dried thyme
kosher salt
olive oil
coarse black pepper
3/4 cup white wine or any fruit wine like apple, strawberry, plum
1/2 cup soy sauce
1/2 large onion
1 Tbs garlic, minced
1 Tbs fresh ginger root, minced
3/4 cup apple jelly, jalapeno jelly, peach/apricot jelly, etc
1 cup crushed pineapple
2 Tbs corn starch
1/4 cup water

Directions:

1. Fire up smoker to 325 degrees F (165 degrees C).

2. Rinse and dry meat, put in an aluminum roaster sprayed with olive oil.  Rub the meat with olive oil then sprinkle lightly with kosher salt, pepper, and thyme.

3. Put the rest of the ingredients except the corn starch and water in a bowl, mix, then  then pour over the meat.

4. Smoke for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C).

5. Remove the smoked meat from the smoker and plate.  Pour the liquids and solids in a sauce pan.  Put the corn starch in a bowl, add the water, and stir until well mixed, then add to the sauce pan.  Heat until reached the desired consistency.  Spoon over the tenderloin when it's done.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes

post #8 of 13
Thread Starter 
Thank you for all of those! I may be doing butts this weekend instead because I'm gonna have a lot more time than originally expected. But those recipes have been saved and will be tested real soon.
post #9 of 13

Noboundaries

I would love to get the following recipes from you if you would graciously send these! 

 

Tart Cherry Juice Brined Pork Loin or Tenderloin with Cherry or Cherry Balsamic Glaze. Thank you!!

post #10 of 13

Glinse, here's the recipe.  Had company the last few days and have been busy. 

 

Tart Cherry Juice Brined Pork Loin with Cherry or Cherry Balsamic Glaze

 

I concocted this recipe and used it for the first time on a 6 lb pork loin.  After 24 hours the brined loin was a nice cherry color.  My wife LOVED this!

 

Brine Ingredients
1 Quart Trader Joe's 100% Tart Cherry Juice (or any tart cherry juice you can find in the market)
3/4 cup brown sugar
1/2 cup kosher salt
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs ground black pepper


Meat 
1 5-6 lb Pork Loin or four 1-1/2 lbs tenderloins.


Rub (I didn't measure the amounts.  Kind of a "that's enough" feel when I sprinkled each one on.  See directions below)
Kosher salt
Course Black Pepper
onion powder
garlic powder
Saigon cinnamon

 

Cherry Glaze  (if you don't have a Trader Joe's around you, could probably just use tart cherry pie filling, thinned a little with water or white wine, then add a sweet balsamic vinegar.  No need to heat and reduce to thicken)
1 24.7oz Jar of Trader Joe's Dark Morello Cherries
2 Tbs Trader Joe's Balsamic Glaze
2 Tbs Cherry Balsamic Vinegar

 

Directions

1. Mix all brine ingredients in a large bowl until the salt and sugar dissolve.  Place pork in brining bag, pot, or cambro.  A 2 gallon brining bag works best.  Add the brine.  Seal and brine in refrigerator for 24-48 hours.

2. Fire up the smoker to 235°F to 250°F using your wood of choice, but cherry is an obvious favorite.

3. While the smoker is coming up to temp remove the pork from the brine.  Then sprinkle with Salt, Pepper, Onion, Garlic and very lightly with the cinnamon.  I like to smoke this in an aluminum pan so I start with the fat side up so the meat side is exposed to the smoke when I turn it over to do the other side.

4. Smoke until the meat has an IT of 145°F.  Remove, cover, and rest.

5. While the meat is resting, make the Cherry Glaze.  Mix all ingredients in a saucepan.  Bring to a boil over medium heat, then reduce heat to low and simmer, stirring occasionally to reduce significantly.

6. Slice the pork loin and put a nice helping of cherry glaze on each slice.

post #11 of 13


Awesome! Thank you so much. I will let you know how it went!!

Greg

post #12 of 13

Noboundaries,

So, we finally got around to getting this done. With all of the canning season upon us here it has been a challenge. Yesterday however, we smoked the Pork loin as you gave it. I admit that I wasn't patient and only brined it for about 6 hours but it was amazing!! Both my wife and I kept saying that we couldn't believe pork could taste so good. thank you. We will doing this again soon! Thanks again for all your help on this one.

Greg

post #13 of 13

Thanks Greg!  Made my day.

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