Smoked Pork Loin tenderloin
- Thread starter glinse
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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:
Smoked Stuffed Pork Loin (Apple)
Bear
Last edited:
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
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
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
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
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
- Jul 10, 2016
- 21
- 11
SmokinAl,
I haven't been on here in quite some time. I need some additional advice (cause I forgot to write it down last time I smoked it). How long should I expect a 4 pound pork tenderloins to take until its done if i am smoking it at 235-250 degrees? any ideas?
Greg
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