So.... I just recently purchased a few things for the grill to experiment with making my own rub (or using one of Meathead's from the book), flavor injecting, and smoking and I was looking for some ideas. My mother-in-law bought a pork tenderloin for this weekend suggesting that for the grill. I figure the last time I did a pork tenderloin I sliced it, stuffed it with asparagus and wrapped it in applewood bacon. That was a hit with my wife even though I did not do much to season it up.
I am thinking of trying a pecan smoke on it and a simple brine to enhance the flavor but not sure which rub I am going to try. Does anyone have any ideas or suggestions on things to try?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
2 things I’ve done with a pork tenderloin that were memorable. First was pull it about 135, it’s not sausage that need to go past 165. The second was by accident when I had a pellet smoker. Apparently all the air circulation made a bacon wrapped pork tenderloin finish with crispy bacon. I haven’t been able to recreate it on anything else. I can’t take credit for making it since I bought it wrapped and stufffed with crawfish, but the crispy bacon definitely added another level.
They’re pretty hard to mess up so season it how ever you like and it should be fine.
I wonder if crispy bacon on bacon-wrapped meat (or jalapeno poppers for that matter) is a finding with all pellet cookers or due to your setup and cook that one time. If I could get crispy bacon on bacon-wrapped foods on a pellet cooker, I'd rush right out and buy one now!
Tenderloin with a simple salt/pepper/garlic rub is a hit with my family. I always make sure to cook enough so that I can have leftover slices for sandwiches for lunch the next couple of days.
+1. That's my go-to, and it's always a hit, especially with a touch of Ancho or Chipotle chili powder. Great on the Weber kettle, even greater on the Traeger where the smoke note is muted (to put it kindly) and the rub takes center stage. I often dry brine it as well (3 hours max).
One of my favorites. I like it simple. Just rubbed with MMD or something similar, then smoked on the Recteq to about 140 IT. Wifey thinks it’s boring. 🤷♂️. Awesome when sliced thinly and used on a sandwich with a touch of bbq sauce. Yum.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
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Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Sometimes I think that delicious smoked pork tenderloin is a sum of the parts of the meal. It's the sides, gravy, or stuffing that sometimes makes it a winner. For example, I love serving pork tenderloin with fried Granny Smith apples or a cherry chutney. I probably wouldn't enjoy one as much without the other.
And Jfrosty27 and Steve R. hit the nail on the head about making a delicious cold pork sammie with the leftovers. Sometimes I grill a pork tenderloin just for those sammie leftovers.
I definitely warm mine up, and melt a slice of Swiss cheese on the slices. Then top with Duke's mayo and some baby spinach leaves. Dang, I'm hungry now. Good thing it's about lunch time.
I'm a fan of the McCormick gill mates marinades for pork loins (tenderloins)....
I just made one the other night on the kettle with this flavor. I use less liquid than called for so it's a little more like a paste than a marinade. let it get some smoke for a half hour before searing and pulling at 145..
As for leftovers for sammiches, mine didn't make it to lunch, I had one for breakfast this morning...lol
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I've used S&G, MD, and Meatheads Pork Rub
next one is getting this SPG Plus Butter. It has become a favorite on a variety of protein. Ignore the hot sauce. I posted this from a previous cook.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
If you’ve never tried this, it’s an easy and simple winner…Good Seasons Italian Dressing as a marinade and then sprinkle generously with Tony’s before hitting the grill.. You’ll love it, promise.
If you're looking for something pecan, you may want to check out John Henry's Pecan Rub.
We've used it on chicken and pork with good results. It's tasty and a nice change from traditional rubs. Unlike many store-bought rubs, salt isn't the #1 ingredient by volume (it's actually #3). Not crazy expensive and widely available.
We found a recipe for pork tenderloin in the Big Bob Gibson's book that's to D I E for; slice 'em longways about 1/4" thick (pro tip: if slightly frozen, this goes easier), lay the tenderloin slices out and put a slice of bacon on top of each. Roll them up and toothpick 'em, drizzle with your fav sauce/rub/whathavya and smoke/grill to your desired finish (his recipe calls for chopped pecans.
Posted on this here (post # 122) for your viewing pleasure
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