Smoked pork tenderloin

[HC in SC]

Looks great Matt! We also like the MMD on lean cuts of pork like loins it has a good savoriness that works great with it!

[Henrik]

Nice job! Pork tenderloin is definitely a favorite of mine. Looks like you nailed the temp on that one!

[Huskee]

Nice job Mark, that looks incredible! Thick tender boneless rack of ribs is what the reminds me of.

[mgaretz]

They don't. Just the salt in them.

[_John_]

Just did this myself actually, I was surprised 1 by the pinkness and 2 by the lack of penetration by the rub. I know it isn't supposed to penetrate far but man it did not go in hardly at all.

[mgaretz]

About 1 hour 45 minutes.

[Deuce]

Very nice, that looks tasty

[Ray]

Not surprised that it all got eaten...looks great! Do your remember how look it took at 225F to get to an IT of 140F?

[Jerod Broussard]

Very nice. Very filling.

[mgaretz]

Smoked pork tenderloin. Smoked at 225F to an IT of 140F. Rubbed with Memphis Dust. You can barely see the smoke ring because the pork itself was pink. Two of us ate it all!