Pork Tenderloins

[Marauderer]

I have a couple of PT's and I am debating how to fix them.

I have considered using MH's dry rub and smoking them as one way and the other is using my favorite Greek seasoning and char grilling them over direct heat. I looked over the site and I didn't see anything on PT at all.

[Huskee]

Maruaderer, check out http://amazingribs.com/recipes/porkn...oin_roast.html
Make sure not to overcook it. Take it o 140 no higher. Hope this helps.

[Marauderer]

After looking at that article it is the tenderloin by looks. I don't want to stuff it but MH gives plenty of info for variations. I was going to have for supper tonight but, we have company coming to visit so I will salt and dry rub it tonight and we can have it for lunch tomorrow.

[jrobertson50]

if you dont want to stuff i have had good luck cutting small slits in teh loin and shoving garlic and rosemary inside. Then doing a bacon wrap on the outside and smoking it. Turned out tasty.

[bocefuss]

I've done PT's stuffed with a pepper mushroom mix with breadcrumbs & seasoning. Used a narrow long knife & Cajun injector with its front cut off, giving a 1" cylinder to pack with flavoring. Covered PT with a weave of bacon. Smoked until just under cooked, then seared on grill. Sliced about 1/2". Looked like a pineapple ring with crisp bacon on the outside and a spice center.... Delicious

[Marauderer]

Bocefuss, your writing prose has me salivating for your stuffed PT.

[Marauderer]

This PT is 1 lb 3 oz and I am starting off salting it with Himalayan salt and put in the fridge for a couple of hours. I have some ideas and this possibly could be a bust but we will know by supper tonight.

[Marauderer]

After I left the salted PT in the fidge for 2 hrs I pulled it out and paper toweled the inside of the baggy and put 3 tbs of MMD in the bag returned the PT to the bag, seal shake to coat and return to the fridge for a couple of more hours.

Around 2 hrs from now I will set up the grill for hickory smoking and put the PT on. If i do it as a smoker it will be about an hour which is what I am leaning towards. My other consideration is to not smoke it and start it on direct heat for just a few minutes and then move it to indirect heat at around 300*F until the center reads 140*F.

[Huskee]

I think plan A will be your best bet, plan B may make more drier outer edge from the higher heat. As long as you're careful though I think you're golden either way. 140 up to 145 max will yield your best juiciest result!

[mgaretz]

I agree with Aaron. I have smoked lots of pork tenderloins to an IT of 140F-145F and they are great. Lately I'm preferring 145F. I use MH's Memphis Dust on them.

[Marauderer]

When I do a standing rib roast in the oven (convection) I put it in initially for 10 min at 425*F to sear the outside. Then I remove it and reduce the temp to 200*F, put the roast back in until it is 130*F in the center. I give up 1/8-3/16" on the outer edge and it is rare all the way through evenly. So maybe only 45 sec on each side (4) and then to 250*F indirect heat to finish if I don't smoke it.

[Marauderer]

Thanks Mark, do you have any color left at 145*F?

[mgaretz]

Just a touch, but they are still tender and juicy. The problem with searing first before smoking is that smoke adheres/infuses better if the meat is colder. I learned that here: http://amazingribs.com/tips_and_tech...n_of_wood.html

If you want to sear the tenderloins, do a reverse sear and pull the tenderloins at 120-125F.

BTW, this smoking technique works well with pork loin chops too!

[Marauderer]

Yes I read that. I didn't express myself well,. I am going to smoke it and finish up direct heat and glaze it. Headed for the grill to get it going.

[Marauderer]

This is my pride and joy.


4 main burners a center searing burner and on the far right a smoker burner and box


I modified a roasting pan, you can see wher I crimped the end so it will fit my grill


And I bought some Weber stainless steel grates to fit over the water box.


Lets see how this posts and i will send more.