Pork tenderloins and side (long but few picts)

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Kevin DeShazo

Smoking Fanatic
Original poster
OTBS Member
Nov 7, 2018
Took the day off after a doctor's appointment this morn, thinking, hmmm what should dinner be this eve. Hey I have some packs of pork tenderloins in the freezer.

Pulled them out and let them defrost and made up a quick sweet rub for them. Got the rub on, wrapped them in plastic and back in the fridge.

As Im prepping the tenderloins decided to make some cheesy bacon potatos. Sliced up the potatos and got them cooking. Rub was brown sugar, smoked paprika, salt, pepper, mustard powder, onion and gsrlic powder and some guajillo chili powder

While that was starting to work, cooked up a pack of bacon. Once crispy, pulled the bacon from the fat and set the bacon aside.

Drained off some of the bacon fat (for future use) and added a little butter and flour to make a nice roux. Got the roux where I wanted it and added the milk and got that up to temp. Happened to time the potatos finishing up as I had pulled the milk off the heat. Drained the potatos and added the several large handfuls of shredded fiesta blend cheese, added the potatos and bacon back with the cheese sauce, stirred and into an aluminum pan.

Fired up the MES 40 at 225 and got some apple and hickory chips going. Threw the potatos in for about 2.5 hrs. As I pulled the taters out, the tenderloins went in with more apple and hickory chips. Got them to 135 (about 35 mins) and gave them a quick glaze of a bacon/bourbon bbq sauce my wife had picked up. Got the tenderloins to 145, pulled them and tented them in some foil on a plate.

And for the finished product picts

Oh and because it was a nice afternoon, poured a glass of Belfour bourbon the wife got me for Fathers Day
Thanks folks, that was the first time I have put the potatos in the smoker, came out great. We also usually use cheddar for the taters, but we had a huge bag of fiesta blend, so thats what I went with yeaterday
Nicely done Kevin. Tenders are one of my favorites and yours look good.

Point for sure
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