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Smoked Pork Loin tenderloin

glinse

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Does anyone have a smoking recipe for a 2.5 pound Pork Loin Tenderloin or do you use this primarily for pulled pork??
 

Bearcarver

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Does anyone have a smoking recipe for a 2.5 pound Pork Loin Tenderloin or do you use this primarily for pulled pork??
I don't have one of those handy, but you can save time if you clarify whether that is a 2.5 pound Pork tenderloin, or a 2.5 pound piece of a 10 pound Pork Loin. They're both made a little differently, and neither of them are for Pulled Pork.

Come to think of it, if it's a piece of Pork Loin, I do have a Stuffed Pork Loin. I'll see if I can find it.

Here it is:

Smoked Stuffed Pork Loin (Apple)

Bear
 
Last edited:

glinse

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All I can tell you is that it is what it said on the package.  "Pork Loin Tenderloin"
 

rabbithutch

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It it is a true pork tenderloin it will be about 10-12" long and maybe 3-4" in diameter.

It is one of my favorite pork cuts. I smoke several every year. It has become our traditional Christmas meat dish as the spousal unit does not like to cook turkey and will not eat turkey leftovers if I cook the bird.

I use the SPOG approach after rubbing on a thin coat of EVOO. This is inherently a tender piece of meat so low and slow isn't as critical as for a pork butt or brisket, but it don't hurt either. At Christmas, I usually smoke 4 of them.

HTH
 

Bearcarver

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All I can tell you is that it is what it said on the package.  "Pork Loin Tenderloin"
OK---Then someone else will have to help you, because I don't have a Step by Step on a Pork Tenderloin.

Or you can type it in the search box above.

This forum has the best Searching ability I have ever seen!!!

Bear
 

SmokinAl

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The only thing I have to say is don't overcook it.

I use my regular pork rub & smoke it until the IT is 140.

Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.

That is the USDA safe temp for pork. Then just slice it up.

If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.

Al
 

Bearcarver

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The only thing I have to say is don't overcook it.

I use my regular pork rub & smoke it until the IT is 140.

Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.

That is the USDA safe temp for pork. Then just slice it up.

If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.

Al


Perfect !!!

There ya go glinse.

Bear
 

gary s

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  Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary
 

glinse

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Joined Jul 10, 2016
The only thing I have to say is don't overcook it.

I use my regular pork rub & smoke it until the IT is 140.

Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.

That is the USDA safe temp for pork. Then just slice it up.

If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.

Al
SmokinAl,
I haven't been on here in quite some time. I need some additional advice (cause I forgot to write it down last time I smoked it). How long should I expect a 4 pound pork tenderloins to take until its done if i am smoking it at 235-250 degrees? any ideas?
Greg
 

SmokinAl

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SmokinAl,
I haven't been on here in quite some time. I need some additional advice (cause I forgot to write it down last time I smoked it). How long should I expect a 4 pound pork tenderloins to take until its done if i am smoking it at 235-250 degrees? any ideas?
Greg
My guess would be about 2 hours.
Al
 

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