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Pork tenderloin?

Discussion in 'Pork' started by jcoop09, Sep 3, 2010.

  1. jcoop09

    jcoop09 Newbie

    I have a 7lb tenderloin in the fridge, have traditionally done tenderloins on the grill, but that may be because I never had a smoker until recently!  I don't see much on the site about smoking tenderloin, can any one give me some dirction on the best thing to do with this cut of meat?  Smoked or grilled?
  2. A little rub, wrap in bacon, and low and slow.
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Do you mean a loin instead of tenderloin? Either way I say smoke it till 140* internal, wrap in up for an hour and serve. Pork doesn't need to be well done these day's. A 7 pound tenderloin would be from Hogzilla. [​IMG]

  4. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Last edited: Sep 4, 2010
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Cut it into 3 pieces, freeze 2(unless you're cooking for a crowd). Inject the loin with apple juice coat with Pig's Worst Nightmare apple rub and cook at 280-300 until 150 internal(my preference-YMMV)

    The link to the rub recipe is here-


    You should be able to find apple chips in the dried fruit section of most grocery stores. I use "Granny Smiths". When I make this rub I substitute cinnamon for the garlic powder-again my preference. Good Luck.
  6. This may be heresy, but I've read in a few places that pork loin is not a good candidate for smoking - I guess mainly because it tends to be a pretty lean cut of meat.  It doesn't lend itself to a long slow smoke.  It just dries out.  Grilling seems to be the method of choice because it cooks quickly and is not so dependent on fat rendering.

    That being said, I'm sure lots of folks will say I'm full of it...  I'm just sayin'..

    I'd be happy to share the recipe for the rub - just let me know.  This being a smoking forum rather than grilling - I'd hate to offend[​IMG]...  but it is really good!!!!
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    I'm doing a pork loin today. I am going to fillet it open and stuff it with spinach, fetta cheese and seasonings then roll it up and tie it and throw it on the smoker. I loved smoked pork loin.
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    I usually get a nice big pork loin and cut it into thirds and use one and then freeze the other two for later unless you have a big crowd coming over.