I just received this recipe to my email inbox. Wrap a pork tenderloin in foil and smoke for 4 hours at 200. how the heck will it get smoke if wrapped in foil? 4 hrs seems way too long, even at 200. I am not a big fan of pork tenderloin, too lean. Wondering of anyone has done anything anywhere near this??
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
The recipe says just to place ON a piece of foil, for prepping the meat. It never says to wrap it. I think they are just using the foil as a prep surface.
200F is a low temp for a smoker, and it might actually take 4 hours to reach 145F. If you only take the tenderloin to 145F, it should be tender and juicy. I routinely cook pork loins (not tenderloins) to 145F, and they come out great.
I have enjoyed the last couple of pork tenderloins I've done. No wrapping by me. I've cook them indirectly on my Weber Kettle with the SnS. I've used cherry chunks and it's given them a great color and smoke flavor. I really haven't monitored the cooking temperature but I've cooked them to medium and it's taken about 1 1/2 hours.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Grilled Bacon Wrapped Pork Tenderloin Stuffed with Apples is juicy and tender with great flavor from sweet apple pie filling and all that crispy bacon!
It's a bacon wrapped APPLE PIE stuffed tenderloin.
The recipe says just to place ON a piece of foil, for prepping the meat. It never says to wrap it. I think they are just using the foil as a prep surface.
200F is a low temp for a smoker, and it might actually take 4 hours to reach 145F. If you only take the tenderloin to 145F, it should be tender and juicy. I routinely cook pork loins (not tenderloins) to 145F, and they come out great.
no...says wrap, just seems odd to me
"If you like to spice things up like we do, deseed a couple of jalapeños, cut them in half, and place them on top of the bacon. The flavor from the peppers will slowly seep into the meat as it cooks adding a new flavor dimension that the heat lovers will truly enjoy. Wrap it in the foil, place it in your smoker, and let the magic begin!"
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Ok, I re-read the page and see where it does say to wrap. That may keep it moist, but it sure won’t get any smoke, and you might as well put it in the oven. And the bacon will be soggy. If I tried that recipe I would ignore their cooking instructions for sure. When I do a bacon wrapped pork loin I reverse sear it at the end of the cook, to help the bacon.
I cook my tenderloins at around 200 and they cook a lot faster than 4 hours. I just rub MMD (or whatever pork rub I have) on them and go. Usually around a couple of hours to 145 degrees. They come out great.
Try putting them into the cooker frozen. I've done this and the exterior picks up great color with indirect cooking alone. Pull it when it hits 140-145 and it will be very tender and juicy especially if it was dry-brined.
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