Looking for a cured pork tenderloin recipe

[Omnivore]

Hi All,

I'm looking to cure and smoke 4 pork tenderloins. A closed down butcher shop in town used to smoke them and I think they were a bit more firm and dry than Canadian bacon. Nice texture, great cold, they were aways a nice addition to a charcuterie board with good mustards and pickled veggies. I'm just wondering if I should follow a Canadian bacon or belly bacon recipe and just smoke (or cure?) longer for the right texture. Obviously with anything involving cure #1, I don't plan on "experimenting" so I'd rather use someones tried and true recipe. Open to any suggestions! I've gotten nothing but great recipes off this forum :)

Hope everyone is enjoying the first week of fall. We've had blue skies mixed with dumping rain and hail out here!

 

[tx smoker]

Good morning Omni!! I'll preface this by saying I absolutely LOVE your idea. Took a minute and thought through how I'd do it if it were me (and I may very well do it!!) before responding. I'd cure it in the same manner as Canadian bacon but without the brown sugar. If you're using TQ I wouldn't add any salt, just cure and a liberal coat of black pepper. If using Cure #1 I'd sprinkle with a bit it salt as well as the black pepper. Cure, rinse, pat dry with a towel and apply a second coat of seasonings. Let sit uncovered in the fridge overnight and smoke the next day. Try to shoot for an IT of 135 and hold it there for a couple hours to make sure it's safe to eat. Recommend not going over an IT of 145 though. Smoke with a milder wood like apple or pecan low and slow. When it reaches IT, cool to room temp and put back in the fridge uncovered overnight then slice. You could also try curing and dry again but that's a whole different (and much longer) process but I'd certainly give this a go. Sounds like it'd be fantastic!! Of course you can add whatever seasonings you like but starting simnple may be the best approach.

Thinking this sounds REALLY good,
Robert

 

[Steve H]

I made this not long ago. And it was fantastic. A subtle Canadian bacon taste. But witha different flavor that is very appealing. If you want it to be a drier texture. Then you could let it go until it hits 155 IT in the smoker. ://www.smokingmeatforums.com/threads/kassler.290640/

 

[tx smoker]

I made this not long ago. And it was fantastic. A subtle Canadian bacon taste. But witha different flavor that is very appealing.

Somehow I missed your original thread but just read through this. It sounds fantastic!! I'll be heading into town later and may very well stop at Costco and picking up a loin.....or three :-) Appreciate you re-posting this Steve!!

Another project on the never ending list,
Robert

 

[Omnivore]

Good morning Omni!! I'll preface this by saying I absolutely LOVE your idea. Took a minute and thought through how I'd do it if it were me (and I may very well do it!!) before responding. I'd cure it in the same manner as Canadian bacon but without the brown sugar. If you're using TQ I wouldn't add any salt, just cure and a liberal coat of black pepper. If using Cure #1 I'd sprinkle with a bit it salt as well as the black pepper. Cure, rinse, pat dry with a towel and apply a second coat of seasonings. Let sit uncovered in the fridge overnight and smoke the next day. Try to shoot for an IT of 135 and hold it there for a couple hours to make sure it's safe to eat. Recommend not going over an IT of 145 though. Smoke with a milder wood like apple or pecan low and slow. When it reaches IT, cool to room temp and put back in the fridge uncovered overnight then slice. You could also try curing and dry again but that's a whole different (and much longer) process but I'd certainly give this a go. Sounds like it'd be fantastic!! Of course you can add whatever seasonings you like but starting simnple may be the best approach.
Thinking this sounds REALLY good,
Robert

Thanks Robert! I think I'll try a couple of the tenderloins in the style of Canadian bacon sans sugar. Good call!

I made this not long ago. And it was fantastic. A subtle Canadian bacon taste. But witha different flavor that is very appealing. If you want it to be a drier texture. Then you could let it go until it hits 155 IT in the smoker. ://www.smokingmeatforums.com/threads/kassler.290640/

Steve, that spice mix sounds really good. I put juniper in my bratwurst recipe and really like the flavor it lends. I might throw in a little marjoram too. Thanks for steering me to that recipe - I will definitely report back!