Pork Loins with 3 different rubs

[bbqbrett]

Fred Meyer's had some small pork loin packages at buy 1 get one free so I thought I would try them out. Didn't realize there were two separate pieces in each package though. Got em prepped. First injected with a mix of apple juice, a small bit of vinegar and just a small amount of salt. Since there were 4 pieces though I decided to use some different rubs. The first I rubbed with salt pepper and garlic powder. The second got a treatment of honey hickory rub and the last two I hit with Bad Byron's Butt Rub.

Put on the smoker with some peach wood. For some reason took a pic of the bottom side.

Let em rest for about 25. Only cut into the SPG one as I am taking the 2 of the others to my parents for them to try and the other will probably be shared with my neighbor. But here is the one in any case. A shot of the finished product.

And a few of the slices.

Definitely enjoyed it and wouldn't hesitate to do it again!

 

[Brokenhandle]

Looks good! Stayed nice and juicy it looks like

Ryan

 

[TNJAKE]

Nice job on those pork tenderloins. Looks delicious

 

[D.W.]

That's some nice looking tenderloin, just made some last night!

 

[bbqbrett]

Looks good! Stayed nice and juicy it looks like

Ryan

Thanks! It did come out pretty juicy. I was a bit worried as I had heard tenderloin can dry out easy. Glad I did the injection.

Nice job on those pork tenderloins. Looks delicious

Thank you. I appreciate it.

That's some nice looking tenderloin, just made some last night!

Thank you. I have only made it once before that I can remember but always enjoy it. I will have to make it more often.

 

[SmokinAl]

We love tenderloins too, as a matter of fact I just made some
Canadian bacon with 4 of them.
But yours sure look delicious!
Al

 

[bbqbrett]

We love tenderloins too, as a matter of fact I just made some
Canadian bacon with 4 of them.
But yours sure look delicious!
Al

Thanks Al! Making Canadian Bacon sounds pretty interesting. Is it difficult or do you need any special equipment?

 

[SmokinAl]

Thanks Al! Making Canadian Bacon sounds pretty interesting. Is it difficult or do you need any special equipment?

Nothing special, except cure#1

Canadian Bacon-lot's of qview

I bought a pork loin at Sam's a couple of weeks ago. I cut it into 4 pieces. I froze two of them. Stuffed one and this one I cured & smoked for CB. I used Pop's brine with 2 TBS cure#1 instead of one. I injected as much cure into the loin as it would take. This is it going in. ...

www.smokingmeatforums.com

This one I used Pop’s brine, and it was a loin, not a tenderloin.
Al