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Pork Tendorloin

post #1 of 17
Thread Starter 
Nees some help. I'm new to smoking and I just purchased a Masterbuilt Electric Smoker. I need to know how long to cook and temp for a 4lb tendorloin.
post #2 of 17
Hi there, and welcome to the forums. There really is no set time as when it comes to smoking meats, it goes by temp. Internal temp to be more specific. If you have a good meat probe thermometer, you want an internal temp on that of 160 degrees. Your smoker should be 225-240 degrees. Once the internal temp hits 160, remove and wrap it tightly in foil and let it sit for at least 30 minutes so the juices can redistribute.

Please stop in at the section called Roll Call and give us an introduction, a little bit about yourself, type of smoker and so on. Many good people on here to offer you some really good advice and tips.
post #3 of 17
As Meat Hunter said, when it comes to times, the answer is a varied as there are members and smokers. I know this is frustrating when you are starting out, so give yourself plenty of time. The 225 - 250 is a pretty standard temp for most of the items being shown off on the forum. Why? Because when you go low and slow, the reward is in the taste. Yes, any piece of meat can be cooked faster, but it can't even be compared taste wise.
Give yourself at least six hours for this first loin of yours. If it hits 160, wrap it up, put it in a cooler, and relax. If it stalls, you won't be having an anxiety attack! You should have no problem smoking a 4lb loin in six hours at 225 - 250.

Hang in there, it will turn out great.
post #4 of 17
Tender loin= Grill
Loin= Smoker

I wouldn't waste the time of putting a tenderloin on the smoker...already tender. If it is a loin, then take it to to around 150* internal. Yep, 150, then wrap in foil and place in a cooler for 45 minutes. I do like the idea of wrapping in bacon.
post #5 of 17
Pork tender loins are excellent smoked. I just did 2 last week and they were great.

Never seen one 4 pounds though . Are you sure it is a tenderloin? Or maybe a package of two tenderloins, or just a loin?

Either case I would smoke to 155 '- 160' and let it rest.
post #6 of 17
I love smoked tenderloin. I like to wrap it in bacon and smoke it with sassafras wood. I take it to 155 and let it rest after I crisp the bacon up under the broiler. Simple seasoning of EVO and salt, pepper, garlic and onion powder.

I usually buy packages with two tenderloins and they usually are a little over 2 pounds apiece. Double check and see if you don't have a loin or a 2 pack.

Another way I love tenderloin is to filet it open and stuff it. Baby spinach with black olives and feta cheese is one of my favorites.

Mine will smoke up in about 2 to 2.5 hours at 225 but go by your internal temp and check your temp after the 1.5 hour mark. They are really easy to over cook.
post #7 of 17
I agree with Flash on the temp to pull. Especially if you are going to foil and let it set up. It'll easily reach 160 while setting up on your cutting board. Please make sure and share any recipes for injections, rubs or spritzes that you might subject that thing to. :)

And if you do decide to grill it, sear all sides over direct medium high heat and finish it off using the indirect method. A great side to loin is grilled apples or pineapples!

post #8 of 17
4 lbs is probably a center cut loin, not tenderloin.
Flash is correct, i actually pull it at 145 and let it rest to 150ish. Moist and tender!
post #9 of 17
Thread Starter 
Thanks for all the help. It was a package of 2 tendorloins 2lbs each. I put on for 4 hrs at 225, wrapped in foil and let set for 45 min. They turned out ok for my first but got along way to go. A good learning exp. Again thanks for all the advice and I'm sure I will be back to ask more questions.
post #10 of 17
Let us know what was wrong with them and take pictures if you can. You'll get a lot of help here.
post #11 of 17
Ahh, so they were 2 tenderloins, I thought so. Hope the next ones are better. Ask away, we are just a click away.
post #12 of 17
4 hours at 225 sounds like a long smoke for 2 pound tenderloins. Mine usually only take between 2 and 2.5 hours. What was your internal temp when you pulled them off?
post #13 of 17
I agree. They get done so soon, I opt for the grill. You just will not see a great benefit from using the smoker. Try doing a marinade in Mojo crillio, then add alittle rub and roll them around on the grill til you hit 150. You'll love them.
post #14 of 17
usually I rub ,smoke until internal temperature of 160
then wrap in foil and let set for 30 min
post #15 of 17
Good advise from a guy who smokes all the time, and uses a MES.
post #16 of 17
You guys ought to try the super glaze recipe I found for my bacon wrapped tenderloins.

Combine equal parts of brown sugar, butter, dijon mustard and Jack Daniel's whiskey. Baste every 15 mins. after the first 45. The remainder of the glaze is poured over the top of the finished product.

It's just incredible. Heck, I had my brother in-law picking pieces from other people's plates. (and he's usually the one with decent behavior.)
post #17 of 17
I think this falls into play a lot more than we we realize. The type smoker used will have a bearing on temps and outcome. I've goofed up and let tenderloin go well beyond 160 in the MES and it still turned out tender and juicy.... I like to try and pull them between 150 and 155. I don't think that would have been the case left in the stick burner or even the gas smoker. Having an Oklahoma Joe... a Masterbuilt Gas, and a MES... I think the MES is the most forgiving as far as higher internal temps. Doesn't seem to dry things out as fast as charcoal or gas. I do know that each type of smoker has it's own method. As long as you are smoking your meat to a safe internal temp.... experiment and see what you like best.

Any meat (poultry is smoked to a higher temp anyway) that has been compromised as a non intact muscle meat should be smoked/cooked to a minimum of 155 degrees. That includes marinaded, injected, or tenderized meat as well as all gound meat. That is the suggested guidelines from the DEH and the USDA. We all know that these agencies go overboard sometimes but it does give us a standard to go by.
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