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Smoked Pork Tenderloin

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  • btuckertx
    Charter Member
    • Apr 2015
    • 79
    • SW Oklahoma
    • Weber 22.5" Grill
      Weber Silver Genesis Gas Grill
      Tejas Offset Firebox smoker

    Smoked Pork Tenderloin

    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?
  • OSB
    OSB
    Club Member
    • Apr 2018
    • 190
    • SacTown

    #2
    Reverse sear works great for pork tenderloin.

    Comment

    • Red Man
      Club Member
      • May 2018
      • 703
      • Western Washington

      #3
      Yup, reverse sear with a small chunk of fruit wood tastes great!

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1828
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #4
        Low and slow to 125 or 130... rest. Sear all sides. Profit.

        Comment

      • mountainsmoker
        Club Member
        • Jun 2019
        • 1467
        • Bryson City, NC

        #5
        Indirect heat with smoke on my Weber take to 110 and a quick sear.

        Comment

        • btuckertx
          Charter Member
          • Apr 2015
          • 79
          • SW Oklahoma
          • Weber 22.5" Grill
            Weber Silver Genesis Gas Grill
            Tejas Offset Firebox smoker

          #6
          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.
          Attached Files

          Comment

          • mountainsmoker
            Club Member
            • Jun 2019
            • 1467
            • Bryson City, NC

            #7
            Looks like might fine eating.

            Comment

            • Bighorn Dave
              Club Member
              • Aug 2018
              • 229
              • Nampa, Idaho

              #8
              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.

              Comment


              • wrgilb
                wrgilb commented
                Editing a comment
                I think you must have meant an IT of 145 not 245
            • JeffJ
              Charter Member
              • Feb 2015
              • 2323
              • Michigan
              • Jeff

              #9
              It's lean. IMO it needs to be cooked at hotter temps otherwise it dries out. I like to add a bit of wood when I cook them. It picks up plenty of smoke with a golf ball sized chunk. I recommend cooking it to 140-145 internal.

              Comment

              • Willy
                Charter Member
                • Apr 2015
                • 1766
                • High Desert of the Great Southwest

                #10
                Dry brine for a day or two. Season/rub as you wish--maybe MMD. Pop the tenderloins into a rotisserie basket and cook 'em at around 375°F-ish 'til they reach 140°F IT. Eat!

                Easy, quick, tasty.

                Comment

                • btuckertx
                  Charter Member
                  • Apr 2015
                  • 79
                  • SW Oklahoma
                  • Weber 22.5" Grill
                    Weber Silver Genesis Gas Grill
                    Tejas Offset Firebox smoker

                  #11
                  Thanks! I got 5 pork tenderloins on sale, so I'll be able to try out some of your tips and techniques. More good eating - and bad pictures - to come

                  Comment

                  • Pdub
                    Former Member
                    • Aug 2019
                    • 3
                    • Bremen, GA

                    #12
                    my go to tenderloin recipe came from Weber's Big Book. "Disapearing Pork Tenderloin". I will post the recipe.. Been thinking of adding bacon and this pretty much gty's it!

                    Comment


                    • btuckertx
                      btuckertx commented
                      Editing a comment
                      This is a conflation of Disappearing Tenderloin and one with pancetta, except I generally forget to marinade it, and I use bacon instead. Can't get pancetta locally.

                    • Dan Deter
                      Dan Deter commented
                      Editing a comment
                      I've used that recipe also...it does indeed disappear!
                  • RustyHaines
                    Club Member
                    • Sep 2017
                    • 598
                    • Madison, WI

                    #13
                    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.

                    Comment

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