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Pork Tenderloin

post #1 of 10
Thread Starter 
Need the proper way to smoke 2 tender loins about 2lbs. each, do I use a rub? I'll be smoking them on a propane upright smoker, I'm thinking of using apple or cherry wood and what temp(145/155) internal tempicon_idea.gif I know low and slow for smoking, but need help.
post #2 of 10
I marinade mine overnight with this marinade

1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup cherry cola
3 tbsp. olive oil
1 tsp. minced onion
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. minced garlic

and then the last 10 - 15 minutes I put this glaze on them

6 oz. cherry preserves
1 tbsp. pure maple syrup
1/2 tbsp. vinegar
1/2 tbsp. water
1/2 tsp. Worcestershire sauce

I smoke mine with pecan, and I go to 160 internal temp.

Good Luck, Hope this helps

post #3 of 10
Wow that sounds good. I'm going to try this one.
post #4 of 10
Oh I forgot to mention, that is enough marinade for about 1 1/2 pounds of tender loin. You made need to double if you go much more than that.

Thanks Darrin, my family wont eat tenderloin any other way now
post #5 of 10
Darrin,I printed this recipe.Sounds great.icon_smile.gif
post #6 of 10
I'm eager to try this one too. Looks so good.
post #7 of 10
I have already copied and pasted the Recipe to a Word document. Gonna try it as soon as I get a chance to fire up the smoker again. SOUNDS GOOOOOOD!!
post #8 of 10
Thread Starter 
I'll try this marinade this weekend(the temps this weekend are going to be in the 60's) and if I remember I'll take some Q-view shots and share them with yall...I hope I'll be smacking my lips for more. Thanks
post #9 of 10
Thread Starter 
Thanks Txbbqman for the marinade it was awsome, I did take some pictures of before and after and will have them up soon. I did the other with a dry rub and that also came out great, thanks again.
post #10 of 10
No problem my friend, glad you enjoyed.
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