Easter Dinner Smoked Pork Tenderloin

[MileHighSmokerGirl]

Threw a pork tenderloin on the Weber SMS yesterday. I had never cooked one before and it was EXCELLENT!
Accompanied with Potatoes AuGratin, green beans and raspberry wine from Arrington Vineyards in Murfreesboro, TN.

This is the Oklahoma Joe's smoked Pork Tenderloin Recipe (I found it via google). The rub and glaze are from the recipe as well.

Smoked Pork Tenderloin

www.oklahomajoes.com

I was surprised it reached 145º in about an hour and 10 minutes. Cook temp was between 225º - 243º. I took it off the smoker and put the sauce glaze on and put it in the oven at 500º F for about 7 minutes to crust the glaze and bring the internal temp up to 155º, then pulled it out and served. Tender, juicy and tasty. This was my first attempt. I either have a knack for this or just a lot of continual beginner's luck.

I put some leftovers in two tupperware trays for a truck driver friend of mine who is always on the road. He'll stop by today and pick that up to take with him. If you have friends or family that drive a truck and are nearby, please take care of them by preparing a plate or two! They are the glue and threads keeping the seams of America together right now and they need good nutritional food! Not the high sugar slop these truck stops sell them.

I welcome constructive critique in the comments. Always looking to improve my smoking skills!

 

[Brokenhandle]

It all looks good from here! Whether you have a knack for it or beginners luck either way I'd take it. I would take it off a little sooner, aim for a finish temp of 145, the safe temp for pork.
And kudos to you for thinking of the truckers out there! Has to be tough for them.

Good job
Ryan

 

[JCAP]

Nice job, they look great! The color is really awesome too. I try to shoot for a final temp of 140-145 on the tenderloins and, every once in a while, have been known to go a tad lower. 140ish gets that perfect bite for me.

 

[TNJAKE]

Nice job hannah. Looks delicious and I can see that smoke ring!

 

[Blues1]

Beginners luck or not, a good cook. Success in my book!

 

[xray]

Looks great! Pork tenderloin is a favorite at my house. Cheap, quick, delicious and tons of ways to prepare it.

 

[MileHighSmokerGirl]

thank you all.

 

[ososmokeshack]

Looks good to me. I would do as other said and pull it a little earlier. Still looks pretty moist though for being 155.

 

[Inkbirdbbq]

That looks so mouth watering delicious

 

[SmokinAl]

Looks like a perfectly cooked tenderloin!
Great looking meal too!
Al

 

[chef jimmyj]

Looks great. I agree with above. Pull from the smoker a 130, apply the Glaze and cook to 140 with a 10 to 15 minutes rest. The pork will rise to 145 and have a slight Blush with a juicy tenderness that is lost at higher temps...JJ

 

[Smokin' in AZ]

Great job on the tenderloins and as Joe said a favorite in my house.

Nice smoke ring as others have said, and I to go a bit higher with the temp as my wife refuses to eat meat with pink let alone red color to it. Me I like the new FDA temp of 145 for pork especially tenderloins.

Like!

John

 

[zwiller]

Doesn't appear to be luck to me, looks to me you know what you're doing! Sure you can pull lower but 145F is what I would do (family is no blush or pink). You can also rest and let it cool off so the sear doesn't take it any higher. To me, the real key is to brine or inject loins and that gives you protection from it drying out.

 

[MileHighSmokerGirl]

Doesn't appear to be luck to me, looks to me you know what you're doing! Sure you can pull lower but 145F is what I would do (family is no blush or pink). You can also rest and let it cool off so the sear doesn't take it any higher. To me, the real key is to brine or inject loins and that gives you protection from it drying out.

Well to date I've only done

A whole chicken
a whole turkey
4 slabs of ribs
1 tray of chicken drumsticks
and now this pork tenderloin.

So I am still pretty new to smoking meat.