Pork Tenderloin

[djb]

I just had an emergency smoke (don't ask, but it has to do with some idiot leaving the freezer door half open), and did a couple of pork tenderloins. I used a rib rub, and smoked them to 170.

I must say they were OK, but just OK. Could it be that there is not enough fat? I sliced 'em up, and they will make pretty good sandwiches, I think.

BTW, I don't even have a smoker yet, just a gas BBQ, but I had a smoker box w/ hickory chips for smoke.

 

[pigcicles]

Yup - next time wrap in bacon and see what you think

 

[fatback joe]

I know it was an emergency smoke, but next time brining them and try pulling them off at around 150 internal or so.

 

[seaham358]

I have done a couple that were wrapped in thick cut bacon and I pulled at 160 and they were GREAT.. IMO bacon is the way to go.. Thick slice lasts the whole smoke and does not dry out like the regular cut.

 

[Dutch]

Well Dan as you found out, the tenderloin doesn't have a lot of fat. As others have already mentioned, wrap with bacon and pull off a little earlier. The new USDA Food Temp Guidelines state that pork only needs to be cooked to an internal temp of 145* (for at least 15 seconds). Most folks arent used to seeing pink pork and will still cook it to an internal temp of 165* or higher (shich results in dry pork).

 

[gypsyseagod]

pork loin is hard no matter what ya do- it's a "challenge" cut. if it's not already marinated(worthless in my h.o.) inject w/ garlic oil,basil,rosemary,wrap in bacon & fresh spinach leaves & oven simmer in butter & lemon juice or quick grill or pan sear as medallions for pasta cream dishes.maybe even soak overnight in wine,lemon,basil & whole peppercorns-cube & skillet sautee in evoo w/ mussels or scallops- pan flash... ooh i got ideas now.

 

[djb]

Thanks for all the replies/comments.

The tenderloin did taste OK (and I got a smoke ring - yeehaw!), but there are plenty other ways to cook that cut of meat.

Gonna smoke me a mess o' ribs soon!

 

[taurus92af]

About how long does it take to smoke a tenderloin. I've been wanting to try this for a while as it's one of my favorite cuts of meat.

 

[brianj517]

As others have already suggested...loins are fairly lean cuts. Personally, I always inject them and wrap with bacon. I've alway said..." Nothing goes better with pork than, well,...MORE PORK!

Cheers,
Brian

 

[cowgirl]

Here is another option...I like to butterfly them, season, roll back up and top with bacon.

http://www.smokingmeatforums.com/for...ead.php?t=9904

 

[teacup13]

i always marinade/inject, have never wrapped in bacon because most loins i seen have a nice fat cap on them

when i get the loin to 140-145 i take out and wrap in foil, residual heat will cook it from there and keep the moisture in it.

 

[flash]

Except I do not even bother brining tenderloins

Pork loins=Smoker
Pork Tenderloins=Grill