2 # Pork Tenderloin

[zammy758]

I've been doing these tenderloins quite often lately, finally remembering to take some pics.


Ready for the smoker, a combination of greek and turkish seasoning for the rub.

2 hours at 235 using cherry wood, internal temp is 150

Sliced up and ready to plate, nice and juicy after letting it sit for 10 minutes covered in foil

Some red taters and green beans in garlic sauce, watermelon for desert.

 

[ksblazer]

Pork loin and tenderloins are my favorites to smoke up. Especially tenderloins since they take such little time.

I made up a couple of tenderloins last weekend and ate on them for 4 days. Tasted just as good on day 4 as they did on day 1.

Thats kind of rare for me. Usually after eating the same food for about 3 meals. Im ready to move on to something else. But after the 4th day of tenderloin. I was thinking I needed to buy some more.

Taters and beans go well with pork loins and tenderloins. Its some of my favorite comfort food.

I'll also have to try a Greek type rub out on those. Last ones I did up with brown sugar and BBQ rub. But Im up for trying a different flavor profile.

 

[gmc2003]

Those tender's look mighty tasty from my screen. I did one last friday wrapped in thin bacon. Took it to another dimension.

Point for sure.

Chris

 

[SmokinAl]

Looks real good!
That is a great looking meal!
Al