Apple Bacon Smoked Pork Tenderloin

Discussion in 'Pork' started by dcrosby007, Mar 4, 2016.

  1. dcrosby007

    dcrosby007 Fire Starter

    I read many ideas on a Pork tenderloin from length of cooking times, smoker temps, type chips to use & when to pull... I took a variety of ideas & condensed it down when I made this smoke... I cheated a little bit & bought a preseason pork loin from the grocery store... So it already came topped with minced apples, bacon & spices... I added Cracker Barrel bacon on the top to help preserve moisture... I let the pork loin sit outside on a cold rack while running my smoker up to 255 degrees... Once this temp mark was reached I adjusted my cooking temp to 235 degrees & I put the pork loin in the smoker in the middle rack position & then I set up my probe for a to be pulled temp of 145 degrees & started the timer... I contemplated wood chips & finally went with Apple & added them right after putting the pork loin inside... Smoker stayed in a 240-225 degree range & I added chips every 35 minutes... When the pull alarm went off at 145 degrees I should have checked the temp with my Therma pen before pulling because after I let it rest for 3 minutes covered up I found the temps in areas to be 135-138 degrees in areas... So to prevent being done issues I used the microwave for 2 minutes & it made me feel better after rechecking the temp... Overall cook time in smoker was 1 hr & 45 minutes... Another thing I didn't do was check the weight but again I was not worried about all that or a specific cook time I was more focused on the temp I decided I would pull the pork loin out at... Even though I lost a little from the microwave cook it still came out pretty moist & flavorful... I am thinking next time I will allot myself a little more cooking time with smoke & adjust the cooking temp to 225... Overall this was the first attempt & it came out good so Thanks to all that submitted ideas in varies forums on this site for helping me...

    smokinal likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good from here.

    I usually pull mine out at 140, and rest under foil for 30 -45 minutes. The carryover cooking will get it to 145. I like to see some pink in the loin.

    Yours looks very tender & juicy. 

    Great job!

    POINTS for a successful first attempt!

  3. dcrosby007

    dcrosby007 Fire Starter

    Thanks a bunch!!! 
  4. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    I agree with Al on the pull temp, but that's just a matter of individual taste--whether you want the meat pink or not.

    Yours looks real nice and it doesn't look like you lost much moisture in the nuke.  It still looks pretty juicy


Share This Page