Pork tenderloins Kettle Style

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gmc2003

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Sep 15, 2012
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There's been a few pork loin and tenderloin threads recently. So I figured I'd toss my hat into the fire, and join the fun.

First things first. Getting the beer-pole ready:
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Three tenders, one seasoned up with Jeffs Texas Rub, one with Stubbs pork rub, and the third with roasted garlic and herb.
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Hi ho, hi ho it's off to the kettle they go: Smoke flavor is provided by Mr. Apple wood.
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Thin blue is coming thru:
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They're getting closer:
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...and they're done. Pulled around 138* loosely covered and let them ride until they hit 145*
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Sliced shot for an official taste-test:
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Plated, served with an apple juice infused stuffing, and an apple juice reduction sauce:

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Well this one is done and in the books. Boy was it good. The leftovers are sealed and resting comfortable in our freezer for later use.

Thanks for hanging out

Chris
 
Perfect textbook cook right there! The inside color and texture looked awesome!
Thank you kindly Civil, tenders are a favorite pork cook around here.


Man that looks great. I love a kettle cooked loins.
And I love the beer pole with one on deck.
Jim
Appreciate it Jim, The first batter went down quick, so having one on deck made the game quicker.

Chris
 
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Perfectly cooked Chris.
Tenderloins are a favorite at our place, too.
You didn't tell us your choice of the trio??
Gary
Thanks Gary, All three were fantastic, but I've always been partial to the roasted garlic and herb rub. Also the apple sauce reduction was a little overpowering for the rubs.

Chris
 
thank you for the like
Yup . I was getting a pastrami ready this morning and didn't have time to leave a comment .
Those look perfect . Nice fire size and setup . Apple wood for smoke another plus .
Nice work Chris . You using and electric knife to slice ?
 
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One fine looking cook Chris, reckon the season has opened. I love apples with dead pig meat, been on a applesauce kick recently, it's the perfect side. RAY
 
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Yup . I was getting a pastrami ready this morning and didn't have time to leave a comment .
Those look perfect . Nice fire size and setup . Apple wood for smoke another plus .
Nice work Chris . You using and electric knife to slice ?
Thanks Rich, There's something about the apple/pork combo that I like. Maybe it's the clip from the old Brady Bunch show embedded in my brain:




and yes I use an old 70s era electric knife on most of my daily cooks. I use my regular knives on holidays and special occasions. My regular knives are 50+ years old and I don't want to risk ruining the handles.
One fine looking cook Chris, reckon the season has opened. I love apples with dead pig meat, been on a applesauce kick recently, it's the perfect side. RAY
Appreciate it Ray. Applesauce is the only apple product I can't eat often. It really affects me the next day in a not so pleasant way. :emoji_wink: Cider, juice, pie, apples or gravy I can eat all day long without any negative side effects. Go figure.

Chris
 
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Nice Chris. need to do these soon. I see the lawn mower has the hood up, must be a Ford...lol
Thanks Cliff, they're cheap. I think I only paid 9.00 total for all 3. The lawn mower in the background is an old Craftsman. We keep it around for the grandson to play on. He's turning 3 this year so I should be able to get rid of it next year. Pushing him around the yard is getting harder and harder on my back.

Chris
 
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