My Doc told me I had to lose some weight, and suggested the South Beach Diet as a safe way to drop a few pounds. Basically NO sugar or carbohydrates for 2 weeks, and then limited amounts of sugars and carbs can be added back into your diet. Think you're not addicted to sugar? Try eliminating sugar from your diet!!
Rhonda and I have been trying to lose a few pounds, and smoked meat is always on the menu.
I decided to smoke a few pork tenderloins with different seasonings, so we can have a variety of different flavors for leftovers
Pork Tenderloins cook pretty quickly, so I started at 180° for an hour or so, and then finished to an internal of 150° at 225° in the smoker
ENJOY!
Todd
I first coated the pork tenderloins with olive oil and then applied a liberal coating of Cherry Rub to 2 tenderloins. My kids don't like some of the spices in my rub, so I make a version for them that's sweet, but no heat. I also used a Caribbean rub on one of the tenderloins
The cherry rub I make actually contains ground cherry dust. It's very expensive, but I wanted to try it. I'm sure there are artificial cherry flavorings that will produce similar results, without the expense
On the pellet grill @ 180 for an hour or so, to smoke, and then finished to an internal temp of 150° for about 2 more hours
a 12" Tube Smoker filled with Pitmasters Choice Pellets produced wonderful smoke!!
These pork loins were at about 120° internal, pulled and foiled for the rest of their smoke
Pork Tenderloins were foiled and finished to and internal temp of 150° @ a smoker temp of 225°
I added a little apple juice for for moisture inside the foiled tenderloins
Done to an internal of 150° and rested for about 20 minutes
Ready for slicing
Nice Smoke Ring!!
Finished Plate with some mashed taters and steamed broccoli
Rhonda and I have been trying to lose a few pounds, and smoked meat is always on the menu.
I decided to smoke a few pork tenderloins with different seasonings, so we can have a variety of different flavors for leftovers
Pork Tenderloins cook pretty quickly, so I started at 180° for an hour or so, and then finished to an internal of 150° at 225° in the smoker
ENJOY!
Todd
I first coated the pork tenderloins with olive oil and then applied a liberal coating of Cherry Rub to 2 tenderloins. My kids don't like some of the spices in my rub, so I make a version for them that's sweet, but no heat. I also used a Caribbean rub on one of the tenderloins
The cherry rub I make actually contains ground cherry dust. It's very expensive, but I wanted to try it. I'm sure there are artificial cherry flavorings that will produce similar results, without the expense
On the pellet grill @ 180 for an hour or so, to smoke, and then finished to an internal temp of 150° for about 2 more hours
a 12" Tube Smoker filled with Pitmasters Choice Pellets produced wonderful smoke!!
These pork loins were at about 120° internal, pulled and foiled for the rest of their smoke
Pork Tenderloins were foiled and finished to and internal temp of 150° @ a smoker temp of 225°
I added a little apple juice for for moisture inside the foiled tenderloins
Done to an internal of 150° and rested for about 20 minutes
Ready for slicing
Nice Smoke Ring!!
Finished Plate with some mashed taters and steamed broccoli
