Pork Tenderloins

Discussion in 'New England Members Group' started by cliffcarter, Aug 5, 2013.

  1. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I had a day off today so we planned on cooking a couple of pork tenderloins, the two weighed in at just under 2.5 lbs.

    I injected each with about a 1/4 cup of apple juice-


    Then each got a liberal coating of "Pig's Worst Nightmare" apple rub, the recipe can be found here-

    http://www.smokingmeatforums.com/a/rib-rub-recipes


    On to the CharGriller, I'm using seasoned apple wood splits for heat and smoke-


    Kept the temp between 300° and 325° for the most part( I had one spike up to 340° but got it back down within 5 minutes).

    Lean cuts should be cooked at higher temps IMHO.


    After about an hour-


    Done and ready for a rest


     Sliced


    These were delicious, I was a bit concerned that they would be dry, they were at 140° after an hour and a half, less than 15 minutes later they were at 150° but they were moist and fork tender. The apple rub is very good on anything pork, I have used it on loins, roasts and ribs as well.

    That was my afternoon, how was yours?
     
    bobank03 likes this.
  2. bobank03

    bobank03 Smoking Fanatic

    Not as good as yours! Wow that really looks good, I'm going to have to try that rub. Thanks for all the qview too! 
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    Excellent! I didn't cook today , but I enjoyed seeing tose tenderloins....nice work. :sausage:
     

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