• 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.

Pork Tenderloin

undy

Fire Starter
43
16
Joined Jun 30, 2017
I am planning on smoking my first pack of pork tenderloins this weekend. Wondering if anyone has any helpful tips?

Thanks
 

Sowsage

Master of the Pit
1,203
1,036
Joined Oct 18, 2017
They are very small so they cook fast. Pull them off when they reach 140° wrap them and let them rest 15-20 min the carry over will bring it up to 145°.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,120
6,003
Joined Jun 22, 2009
We pull ours off at 136-138, after a 15-20 minute rest on the counter with a foil cover, it will cruise up to 145. If it doesn't quite make it there it will still be safe to eat & super tender & juicy!!
Al
 

SmokinVOLfan

Master of the Pit
OTBS Member
2,953
1,856
Joined Feb 27, 2018
I agree with the others. Pull them early and let the carryover take them up. They are a favorite around here. Quick and versatile and you can customize what flavor profiles you are going for fairly easy. Here are a few I did awhile back.

PT8.jpg
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,172
2,420
Joined Apr 14, 2013
Yep...everybody has you steered in the right direction. The key is to not over cook them.

Quick and versatile and you can customize what flavor profiles you are going for fairly easy.
John makes a great point here. You can do a lot of different stuff with them, both while cooking and afterward as leftovers. Here are a couple I did last week that were marinated and glazed with a pineapple rum compote that I made. These were really good!!
019.jpg

020.jpg


Make sure to take lots of pics and write stuff down so you have a reference for next time. Remember...no pics, never happened :emoji_laughing:

Robert
 

thirdeye

Meat Mopper
272
246
Joined Dec 1, 2019
I generally cut about 2" off of the tapered end, and save that to cook for breakfast. I use a Lite-Apple injection, (0 .75g of salt per ounce of juice). Apple is fine, I also like Apple/White Grape. The amount of injection is about 1 ounce per pound. If you don't have juice handy, water works well too, just add a couple of teaspoons of white sugar. You want a slightly saltly, slightly sweet mixture. I agree with the others about pulling in the 140° - 142° range.
 

JCAP

Meat Mopper
SMF Premier Member
272
166
Joined Jun 12, 2019
Agree with everyone above on the final temp. I actually like pulling them around 125 or so and then finishing them off on a hot grill for some extra tastiness. But can’t go wrong either way. Perfectly cooked tenderloin is an amazing thing.
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,444
1,491
Joined Jun 13, 2017
Man they all got ya covered for sure. As everyone pointed out first and foremost is the finish temp. I used to hate pork tenderloins because it seemed as though every time i cooked them they were dry. I actually learned here on the forum about the fact the safe temp for pork had been dropped to 145F. Since then I like them :) I made one a while back with jerk rub, it was money.
 

thirdeye

Meat Mopper
272
246
Joined Dec 1, 2019
Nice job on those.
It's funny but my preferred tastes on most grilled and barbecued meats is without sauce, however..... the inside loins are a different story. I either like a glazed finish or a dipping sauce. And to go one step further, if I make them as certain appetizers, they are pretty good served chilled.
 

Sowsage

Master of the Pit
1,203
1,036
Joined Oct 18, 2017
I either like a glazed finish or a dipping sauce
I'm with you on this! But my favorite is salt and pepper only on the smoker then a melted herbed butter drizzle over the top after slicing on the cutting board. Man that really hits the spot! Ive never served it up cold but I could se that working well.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.