Pork Tenderloin

[Jim Fitzgerald]

I first rubbed it down with a spicy Dijon mustard, then I coated it with a Memphis dry rub, I let it marinate in the refridge over night, Took it out a hour before putting it the smoke with mesquite wood chips, smoked for 4 hrs and the internal temp was 182, took it out let it set for about 2o min than slice it and put sautéed mushrooms on it along with a pasta salad my wife made.

 

[Braz]

Looks good. I love pork tenderloin, it is just so versatile.

 

[William conner]

First I poach the fat side with a knife or fork then I soak mine in apple juice over night a light coating of seasoning salt and I am useing a an offset barrel smoker with hickory and blues hog original bbq sauce cook for 6 hours firs two hours covered then open up and smoke and mop for another 4 and I also mop every time I add wood to smoker

 

[gmc2003]

Jim, that sure does look fantastic, but are you sure it's a tenderloin(looks big, maybe a loin)? I usually pull them around 141 - 143 and let the carryover bring them up to 145*.

Point for sure.

Chris

 

[SmokinAl]

Yea it sounds like you overcooked it a bit, but it sure looks good!
Al

 

[hillbillyrkstr]

I’m with Al & chris on this that temp was to high. And it’s to big to be a tenderloin. But that loin looks great! And as long as it tastes good nothing else matters! I’d pull it around 140 degrees next time and see how you like it that way.

Fine job
Scott

 

[William conner]

I’m with Al & chris on this that temp was to high. And it’s to big to be a tenderloin. But that loin looks great! And as long as it tastes good nothing else matters! I’d pull it around 140 degrees next time and see how you like it that way.

Fine job
Scott

 

[William conner]

Actualy here in Ohio you can get tenderloins all the way up to 12 pounds for the back strap tenderloins the little ones you see at the store are the inside tenderloin or only part of a big ass tenderloin

 

[William conner]

Jim, that sure does look fantastic, but are you sure it's a tenderloin(looks big, maybe a loin)? I usually pull them around 141 - 143 and let the carryover bring them up to 145*.

Point for sure.

Chris

There are two different types of tenderloin what we both have it’s called top center cut blackstrap tenderloin it’s the same chunk of meat where the boneless centercut pork chops come from and you can pick them up at a butcher all the way up to 12 14 pounds for a big hog the little round tenderloin logs you see at the store those are called bottom tenderloins those come inside the pig in in back they connect the hip structure to the back bone

 

[Jim Fitzgerald]

View attachment 364016 First I poach the fat side with a knife or fork then I soak mine in apple juice over night a light coating of seasoning salt and I am useing a an offset barrel smoker with hickory and blues hog original bbq sauce cook for 6 hours firs two hours covered then open up and smoke and mop for another 4 and I also mop every time I add wood to smoker

Looks amazing!!!

 

[Jim Fitzgerald]

There are two different types of tenderloin what we both have it’s called top center cut blackstrap tenderloin it’s the same chunk of meat where the boneless centercut pork chops come from and you can pick them up at a butcher all the way up to 12 14 pounds for a big hog the little round tenderloin logs you see at the store those are called bottom tenderloins those come inside the pig in in back they connect the hip structure to the back bone

That is just the top half of it, I cut in two, I got this at our local butcher shop and this was one of the smaller ones that was there. I like buying as much as I can from local shops for any thing from meats to hunting equipment. Buy local grow local, the heck with big chain stores!

 

[Jim Fitzgerald]

will pull it earlier next time, I still have the other half in the freezer, I waited til that temp because of how big and thick it was just to be on the safe side. even at the temp with you cut into it the juices just flowed out of it and you could cut it with a fork, in fact I could of shredded it and made It in to pulled pork it was so tender.

 

[Jim Fitzgerald]

Yea it sounds like you overcooked it a bit, but it sure looks good!
Al

actually it was so tender and when you cut into it the juices just ran out, you could cut it with a fork it was so tender, I could of shredded it and made pulled pork with it was so tender, the char on it was perfect and so full of flavor.

Jim, that sure does look fantastic, but are you sure it's a tenderloin(looks big, maybe a loin)? I usually pull them around 141 - 143 and let the carryover bring them up to 145*.

Point for sure.

Chris

I'll for sure try pulling at around 141-143 next time. nice thing about buying from local butchers is you get home grown meats, not meats grown for big chain stores. much better meats and better prices as well, not to mention you support your local farmers.

 

[Bearcarver]

Looks Really Good, Jim!!:)
Mighty Tasty!
Like.

However for future smokes, I would check your Therms.
I can't believe the IT of that juicy looking Pork Loin is anywhere near 182°.
Pork Loins are usually too Dry when they get to 160° IT.
182° should be Dry as a Bone.

Bear

 

[gmc2003]

There are two different types of tenderloin what we both have it’s called top center cut blackstrap tenderloin it’s the same chunk of meat where the boneless centercut pork chops come from and you can pick them up at a butcher all the way up to 12 14 pounds for a big hog the little round tenderloin logs you see at the store those are called bottom tenderloins those come inside the pig in in back they connect the hip structure to the back bone

Thanks for the explanation and teaching me something new. I don't think I've ever seen one before. I'll have to check out our butcher next time I'm in Burlington.

Chris

 

[William conner]

Thanks for the explanation and teaching me something new. I don't think I've ever seen one before. I'll have to check out our butcher next time I'm in Burlington.

Chris

Here’s how you can tell what your getting the center cut pork loin is always bigger and has a layer of fat on top and as big as a pork chop it’s actualy the back strap some trim it off I always leave mine on the little log like looking pork loin is the bottom loin and it never has a layer of fat on it the bottoms are the best but less meat

 

[Bearcarver]

It's really simple There are Pork Loins & there are Pork Tenderloins.
Nothing in between:

Bear

Top Left is Pork Tenderloin. (Small & Thin)
Bottom Right is a piece of a Pork Loin which is normally up to 30" long & about 10 pounds.

 

[forvols]

And that top left from a deer we call "sweet meat" usually we eat that the day of the kill in various ways, fried, grilled rare...out camping meat on a stick with just salt and pepper. Sides, biscuits, gravy, fried egg, fire roasted tater and onions..depends on where we are when we take the deer. Bear carver he be right.

 

[Bearcarver]

LOL---The first thing we always ate (the next day) was the Heart, if it wasn't blown up.

No not Raw!!! Usually Sautéed in Butter.

Bear

 

[forvols]

Agree on the heart..trimmed cleaned and cut up with butter/salt/pepper to a AT most med rare