Pork Tenderlion

[cheech]

I pulled a pork tenderlion out of the freezer this morning (I just had to smoke something)

Now I am searching the site to find a good way to smoke/BBQ it and I did not find any.

Does anyone have any advise for how to cook this baby up?

 

[smokemack]

Rub that baby down with your favorite spice blend, smoke it over your choice of wood (hickory, apple or pecan would be mine). Stick a therm into the fattest end and smoke to 135. Pull 'er, let 'er set for 10-15 minutes, and slice it into thick (chop size) slices. Those are just my thoughts...

 

[ma?tley ca 1/4 e]

If your talking about the real small tenderloins that usually come 2 to a pack, I just grill them. I grilled a couple last night. I usually use a store bought rub on those. Durkee's St. Louis rib & chicken rub is good grilled. Don't over do it or it will get salty. I coat them with EVOO and smear on the rub. Let them sit out for 1/2 hour or so to come up to room temp. Throw them on a fairly hot grill turning occassionally for about 30 minutes or until temp reaches 150.

 

[cheech]

Do you use any mustard on these at all or just the rub?

 

[bwsmith_2000]

Cheech,
I did a tenderloin like SmokeMac described about two weeks ago. And I did slather it (lightly) in ball park mustard before putting the rub on. It was great! I kept the smoker at about 225* and I don't remember the exact time but it came up to temp rather quickly ..... mabey 1 to 1.5 hours. Let the thermo be your guide though. Enjoy!

 

[cheech]

Finished it up and boy was that good.

I hit it with yellow mustard and some commercial dry rub.

Even today it is good cold. It is just the kind of snack that I love having available

 

[cazorp]

Cheech, can you give us the method that you used and what was your internal temperature when you pulled the meet out of the smoker? 135 or 225?

 

[cheech]

Well what I did was rub some yellow mustard on the out side with some dry rub (Store bought - but I was short on time really), fired up the smoker and seared up the outside. Ran the smoker at 250F until the internal was 160F then sat back and tasted a piece of Heaven