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Need Pork Tenderloin Recipe

post #1 of 12
Thread Starter 
Gonna smoke a pork tenderloin this weekend and wondering if anyone has suggestions how to prepare it.

Thinking about brining it, but may just inject and apply a rub.

Looking forward to any suggestions!

post #2 of 12
I just rub mine and smoke them, sometimes wrap with bacon too.
post #3 of 12
I did a couple marinated in soy sauce, fresh grated ginger, sesame oil, olive oil, a touch of honey and brown sugar, and garlic powder. Also threw some chopped scallions into the marinade. Smoked them with hickory for about 2 hours until they were 150-155 internally. Came out really good!
post #4 of 12
Inject with apple juice, apply rub and cook to 150-155 internal.
post #5 of 12
Thread Starter 
I like that, seems simple. How long does it take to reach that temp? What kind of rub do you use? Thinking of something like a KC sweet rub.

post #6 of 12
There pretty hard to mess up, hit it with whatever flavors you like.
post #7 of 12
I smoke a couple of loins with a modified version of this recipe:

The very best part of it is the bacon soaked in real maple syrup! It was unbelievable! Didn't even brine it and it still tasted so good.

Also have done this one:

This is the injection, I've used many times that is very good!
post #8 of 12
Thread Starter 
How long will at 5 pound pork tenderloin take to cook? I'm guessing about 4 hours assuming a temp of 225. Giuessing I'll pull it off when the temp reaches about 150.

Gonna rub it, inject with apple juice and smoke it.

Oh yea, I get to try out the ET-73 thermometer too, just got it.

post #9 of 12
Tendeloin can get dry quick. Just make sure when internal is correct you get it off pronto and you will be fine.
post #10 of 12
It sounds like you have a pretty good plan for your loin. I would smoke it at 225° and take it to about 145° and you might want to lay some bacon over it while it smoking too. Then cooler it for about 45 mins to an hour.
post #11 of 12
I like to make an herb/butter sauce to drop it in after I slice it up, before plating. Use whatever your faves are, for me since I have the herb garden I use fresh garlic, lemon thyme, fennel, dill and sage. Chop it all up and put it in some melted butter. Let it sit for a little while to let all the flavors blend. Mmmm. Pork is our friend.
post #12 of 12

My aunts recipe. The flavor of this is great.



3 tbs. frozen orange juice concentrate
2 tbs. grainy Dijon mustard
2 tbs. each honey, oil, soy sauce
1 tsp. minced garlic
2 tsp. ginger
pepper to taste


I usually marinate overnight. Reserve some of the marinade (or make a little extra) for dipping.


Smoke to around 150. Enjoy.

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