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Smoked Pork Tenderloin shaved sandwiches question

Discussion in 'Pork' started by little smokey, Jul 27, 2013.

  1. little smokey

    little smokey Smoking Fanatic

    To brine or not to brine, that is the question?  What would you do?
  2. flash

    flash Smoking Guru OTBS Member

    Personally, I would not even smoke a "Tender" Loin. I do inject them, then onto a hot grill till 135º IT. Wrap them for 30 minutes, slice and serve. Loins I will smoke, but I would brine neither.
  3. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Pork Tenderloins are small and extremely lean. They are best cooked quickly but can be Smoked. Their flavor is delicate so a rub is all that is needed. I do, however, Brine Pork Loins that I plan to smoke. The added moisture and flavor is quite good. That is not to say you can't brine Tenders. Here is a Recipe, see what you think...JJ

    Just to clarify...Are you making the small 2" thick, 8" long, 1 pound each Tenderloins...Or...The 4-6" thick, Round, 2 foot long Pork Loins that are cut in to chops? Big difference and often confused...

    The small Tenderloins will smoke in under 2 hours at 225*F, taken to 135-140*F. They are best cooked Medium and still Pink.

    The thicker Pork Loins will take 30-45 minutes a pound at 225, smoke to an IT of 135-145*F then wrap and rest. The latter temp will yield a juicy product but no pink. This is for the old school crowd that will not eat pink pork...

    Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water