I often make a grilled pork tenderloin - seasoned with southwestern style spice, wrapped in bacon, and grilled on medium indirect. Tastes great with pico de gallo on the side. I'd like to try smoking it, and perhaps then grilling it. Anybody have any ideas?
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Smoked Pork Tenderloin
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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South Park detector failure. Sorry.
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Potkettleblack Troutman was sensing himself! I found his reference on YouTube: https://www.youtube.com/watch?v=tO5sxLapAts
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I think I lifted it from JKLA, who might've scored it from SP.
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Charter Member
- Apr 2015
- 108
- SW Oklahoma
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Weber 22.5" Grill
Weber Silver Genesis Gas Grill
Tejas Offset Firebox smoker
OK, once again, I didn't follow through with my original thought. Thanks to you for the smoked pork tenderloin ideas. It was just too darned hot (note: need to win one of the pellet smokers!).
So I used olive oil, and Penzey's Fajita Seasoning - yes, I'm that lazy when it's 106. Swaddled in bacon, put on indirect medium to about 155 (Maverick ET-733). Turned once to keep the bacon browned. Let rest while the wife (she keeps living with me, so I'm guessing the BBQ is OK, 41st anniversary is later this month) heated up some refried beans. That and some apple sauce, and it was a might fine meal.
Apologies in advance for the pics. I keep forgetting to take them before we start eating. Ate them with corn tortillas and salsa.
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Tie entire length in as neat of a roll as possible with butchers twine. Sprinkle with Memphis Dust, drizzles some honey and spread some peach butter (apple butter works) over the cut and soak overnight in the fridge in a gallon baggie. Cook @ 225 +/- until IT of 245 using cherry wood for smoke, rest for a few minutes then slice and serve. Have plenty as it will not last long. Plate up with fresh corn on the cob, creamy dijon - dill potato salad and follow it up with a awesome carrot cake or dessert of your choice.
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I cook these often. Dry brine at least overnight. Sprinkle of Montreal. Chimney of KBB ashed over. Indirect to 125-128, cold grill sear 1 minute per side times 3. Just did 2 last weekend and they were excellent. Bought both at the local grocer in the "bargain" bin for $1.99 each. So very tender and moist. Sure make a quick and excellent meal.
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