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Smoked Pork Loin tenderloin

post #1 of 10
Thread Starter 

Does anyone have a smoking recipe for a 2.5 pound Pork Loin Tenderloin or do you use this primarily for pulled pork??

post #2 of 10
Quote:
Originally Posted by glinse View Post
 

Does anyone have a smoking recipe for a 2.5 pound Pork Loin Tenderloin or do you use this primarily for pulled pork??


I don't have one of those handy, but you can save time if you clarify whether that is a 2.5 pound Pork tenderloin, or a 2.5 pound piece of a 10 pound Pork Loin. They're both made a little differently, and neither of them are for Pulled Pork.

 

Come to think of it, if it's a piece of Pork Loin, I do have a Stuffed Pork Loin. I'll see if I can find it.

 

Here it is:

 

 

Bear

post #3 of 10
Thread Starter 

Thanks Bear!!

post #4 of 10
Thread Starter 

All I can tell you is that it is what it said on the package.  "Pork Loin Tenderloin"

post #5 of 10
It it is a true pork tenderloin it will be about 10-12" long and maybe 3-4" in diameter.

It is one of my favorite pork cuts. I smoke several every year. It has become our traditional Christmas meat dish as the spousal unit does not like to cook turkey and will not eat turkey leftovers if I cook the bird.

I use the SPOG approach after rubbing on a thin coat of EVOO. This is inherently a tender piece of meat so low and slow isn't as critical as for a pork butt or brisket, but it don't hurt either. At Christmas, I usually smoke 4 of them.

HTH
post #6 of 10
Quote:
Originally Posted by glinse View Post
 

All I can tell you is that it is what it said on the package.  "Pork Loin Tenderloin"


OK---Then someone else will have to help you, because I don't have a Step by Step on a Pork Tenderloin.

 

Or you can type it in the search box above.

This forum has the best Searching ability I have ever seen!!!

 

 

Bear

post #7 of 10

The only thing I have to say is don't overcook it.

 

I use my regular pork rub & smoke it until the IT is 140.

 

Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.

 

That is the USDA safe temp for pork. Then just slice it up.

 

If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.

 

Al

post #8 of 10
Quote:
Originally Posted by SmokinAl View Post
 

The only thing I have to say is don't overcook it.

 

I use my regular pork rub & smoke it until the IT is 140.

 

Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.

 

That is the USDA safe temp for pork. Then just slice it up.

 

If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.

 

Al

yeahthat.gif

 

Perfect !!!

There ya go glinse.

 

 

Bear

post #9 of 10
Thread Starter 
Thanks to all of you. Can't wait to give it a try!
post #10 of 10

texas.gif  Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

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