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Pork Tenderloin Question

post #1 of 5
Thread Starter 
Gonna make a couple of pork tenderloins this weekend.

Does anyone remove the fat cap off the tenderloins before smoking? I've never removed it (except for making CB), but I always hate having to trim it off after smoking. It doesn't seem to break down as well as a butt fat cap. Does it help with moisture retention in any way?

post #2 of 5
I'm not sure I'm an expert at this, but for leaner cuts like tenderloins I would leave the fat on.

After you've cooked it to internal temp and then let it rest, the fat should pull off easily.

Also, for center cut loins that I've done (and a few tenderloins) I always wrap in foil around 140 internal, then let it go up to 162...and then remove from the smoker and let it rest in the foil. This helps alot against drying out the meat and if the I.T. is 162...is will raise to 165-167 while it rests in the foil.

Of course, the other school of thought here is that these days you can eat pork that isn't considered well done...you could eat that at 155 - 160 with no problems. Personally, unless it's a good cut of beef - I take everything to 160-165, but some folks are a little more adventurous!
My $.02
post #3 of 5
Fats flavor, and i think it helps a bit with keeping moist. you can trim it of easly after it has been smoked, just don't over cook it, 160* internal, i pull it a little before that , but the food police may get me nfor that.
post #4 of 5
I would leave it on. Or I should say I do leave it on. It adds a really great flavor to the loin. I don't take it off after I cook it either. I take mine to internal 160 and cover and rest. As a matter of fact. Throw some bacon on tip of that sweet loin. Don't be sceard. Rub some rendered bacon fat on her halfway through.

Just be careful of overcooking. It is really easy to dry out a loin and especially a tenderloin. Been there and done that. Let us know how it turns out.
post #5 of 5
Thread Starter 
Thanks to all those who've replied...

I've smoked numerous loins & have always left it on...Was just wondering if there was a benefit to removing it.

Never been scared to throw bacon on a loin...or anything else for that matter...mmmmnn...BACON!

I'll get some q-view posted on these....One will be mopped with a special mopping BBQ sauce...The other one is up in the air right now...I'll either stuff it with kraut or maybe some broccoli & cheese. Been wanting to revisit the kraut stuffed loin. Everytime I've tried it, the kraut has dried out. This time, I'm going to inject the loin with kraut juice every time I mop it.
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