Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I live in the Reno/Sparks area.I just got a Traeger and ready to grill and especially smoking. Tomorrow I will be smoking 4 2lb pork loins (boneless). Any tips would be great.
RenoGambler, welcome to SMF! Glad you are here with the new Traeger toy and looking to put it to good use with the tenderloins. Have fun and keep us posted how the inaugural smoke turned out.
Use the search feature for "Pork Loins" or "Pork Tenderloins" and you'll get lots of ideas. I just had a conversation about this the other day with a new member.
In order to not dry those loins out, pull them off the smoker when the internal temp of the meat hits 145. Rest a good 30 minutes before slicing. Since you have four season each on a bit differently. Peach or apricot glaze is good on pork. Put it on when your ten degrees away from being done.
Good morning and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.