First Pork Tenderloin

[crispin]

I am going to make this for dinner tonight.

It is a bit on the small side weighing around 1.5 lbs

Nothing I have cooked (in the last few years that is) comes out dry and I do not want to start today.

I am looking for a little help on this one.

Because it is COLD here today and the wood I have right now is not seasoned (split oak) I plan on putting this on my horizional offset for just a bit then finishing in the oven.

I am thinking about an hour on the smoker at around 180 - 200, how long and at what the oven?

I like cooking low and slow but I also wrapped it with some thin cut bacon so i want to make sure that gets crisp.

So what should I do?

 

[crispin]

Started with a dry mustard rub

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• crispin
• Dec 21, 2012

Soaked the bacon in a sweet balsomic glaze

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• crispin
• Dec 21, 2012

Wrapped it up

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• crispin
• Dec 21, 2012

Finished with a Homemade rub with a spicy Kick

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• crispin
• Dec 21, 2012

Wrapped in plastic till this evening

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• crispin
• Dec 21, 2012

Not sure what the proper way is to get images to post.

Tried standard IMG tags and the other way and neither way worked.

What is the proper procedure?

 

[s2k9k]

Not sure what the proper way is to get images to post.

Tried standard IMG tags and the other way and neither way worked.

What is the proper procedure?

Here you go crispin, this should help:

http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post

 

[crispin]

Here you go crispin, this should help:

http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post

I figured out that method, I guess hotlinking from photobucket is not allowed here?

 

[bmudd14474]

Here you go crispin, this should help:
http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post

I figured out that method, I guess hotlinking from photobucket is not allowed here?

IMG tags do work. Your profile was set to Rich Text Editor which doesn't support IMG tags. I changed it to BB Editor so that IMG tags work for you.

Go to the test section and start a new thread and test it.

 

[crispin]

IMG tags do work. Your profile was set to Rich Text Editor which doesn't support IMG tags. I changed it to BB Editor so that IMG tags work for you.
Go to the test section and start a new thread and test it.

OK thank you very much as I do prefer to host all my pics online at the same place.




As for the tenderloin I have been reading recipes online and as it is such a lean meat low and slow does not work well for it.

I think I may smoke it for a bit this afternoon as cold as I can 150 or so, put it back in the fridge, then just roast it at 400 for 30-40 mins or until an IT of 145-150

How does that sound?

Would low temp smoking then putting back in fridge do anything to hurt the meat?

 

[badsmkinhabbit]

Hello, I did a 2 1/2 lbs pork loin the other day that turned out awesome. Only used a dry rub that i put on the night before. While i was letting the smoker heat up, I had the loin out at room temp. Once smoker reached temp of 225, I hung the loin in the smoker using a rib rack as a cage and suspended it using wire tied to a wooden doll rod. One half hour into it i added hard maple which put out roughly 2 hours of very thin smoke. Four hours later my temp probe read 170. After letting it rest for half hour we cut it in half and juice literally poured out of it. I was a little worried that i was not getting enough smoke to it but that thought went away when my wife commented on the half inch smoke ring. 

 

[crispin]

What a success!

Best pork tenderloin the wife and I have ever eaten. :sausage:

It came out so tasty and juicy. My idea of lightly pre-smoking it was a good one.

I was concerned about too much smoke on such a light cut of meat.

So I ended up throwing some white oak in the fire box, I let it heat up then when the temp started falling back down I put the tenderloin on the farthest side of the smoker and let it sit for about 40 mins.

When I pulled the meat it was just slightly warm to the touch. I put it on a plate, covered in plastic wrap and placed back in the fridge.

Later on I heated the oven to 450, put the pork on a rasied rack so the bacon on the bottom would get crisp, and cooked to IT of 145.

I pulled it, tented with tinfoil for a few mins, sliced it. WOW!!!!!!!!!!!!!!!

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• crispin
• Dec 22, 2012