First Pork Tenderloin

[fatboy 08]

Smoked my first tenderloin in the MES tonight. Rubbed with Salt, pepper, garlic, onion, and thyme. Came out pretty good. I'm waiting on a new probe for my Maverick so it was a little overdone. Threw a Mac n Cheese in too. I'm really starting to get into smoking things. I can't wait to try something else.

image.jpg

• fatboy 08
• Dec 15, 2012

 

[fatboy 08]

The Mac n Cheese

image.jpg

• fatboy 08
• Dec 15, 2012

 

[jarjarchef]

They both look good. I would have enjoyed that. Baked/smoked mac & cheese are one of my favorites.. 

Tenderloins are hard to do. They have very little fat and are smaller. So it takes less time to get to the correct IT.

I do mine to 130IT and let carry over cooking bring it to 140IT as it rests. No need to go higher than that, a little pink is OK.

Another way if you are able to, is smoke at 140-175ish. Till the meat reaches 100-120 IT. Then sear it on a hot grill to finish it off to get some color. They call it Reverse Searing. Just another way....