Pork Tenderloin!

I haven't done one in my CS, but I have smoked them before. I suggest cooking at about 200-225 deg and go light on the smoke. They seem to pick up a lot of smoke flavor and it overpowers the pork. They are delicious though!!

make sure you try a search. I think in past discussion, we've discussed tenderloins and how they're better on a grill than smoked.

Smokin'

I agree with Smokin. A little marinade some spices and throw them on the grille. Don't overcook, they cook very fast!

Couple of search answers for you:

Always try a search, we've got over 5000 posts:

Pork Loin

Loin Recipes

and there are some more about some oriental rubs and mariandes, but I'll search for those.

Smokin'

Hoodsie is right on about that smoke method..

I stuff them with seafood that doesn't need much cooking,sometimes.

They are good, but easier to just grill quick.

Thanks For the info everyone. I may just try it on the grill.

Just smoked one last Friday. What I wanted was some little ham-like medallions to serve with noodles, so I cured a 1#er for a couple of days with 1tsp Tender-Quick rub & some spices. Smoked to 170F, it was a bit dry but not bad for the purpose. Overall, I think they're better brined for a day or so and grilled whole or as kebabs over a medium fire. Or for the best, make pork Wellington by wrapping in bread or filo dough and baking in the oven. Couldn't do that on the grill, I don't think. For some reason, frozen tenderloins tend to get tough after a few months in the freezer - not a problem with other pork in my experience.

I don't remember the discussion on grilling them. Will look it up. However, I smoke them all the time. They turn out great, as far as I am concerned much better than grilling...

I like to stuff them with peppers, onion and gralic. Put a little CS chicken rub on them and smoke with cherry wood for 1-1/2 hours at 225.

They only need to be cooked to an internal temperature of 160 degrees, I pull them at 155.

Is it loin or tenderloin? There's a difference from that big hunk of pork that dries out if you look at it (loin).

If you're doing a loin, be careful about drying it out, that's why I like the grill and I always marinade them (and even brine them -- yes, you can brine pork).

I'll have to agree with some of the other posts we've made here, don't cook it to an internal temp higher than 145.

Ah, the Pork Loin Internal Temp Controversy, what temp to cook pork to?

Smokin'

Hey, SmokinOkie, ever feel like you're repeating yourself over and over?

Hey Smokin,
I think you need to slow down on the beer when cooking those butts!!!

Don't pick on Smokin'.

He's busy plottin' " Husker" strategy.

Tom,

What strategy?

1) Get on bus in Norman,
2) Get off bus in Lincoln (453 miles, might need to consider a plane!)
3) Tailgate the animal flesh of your choice
4) open a can of famous 'Sooner Magic' whup-ass
5) get back on bus/plane and head back to Norman!

Seems pretty straightforward to all the folks in Norman! Now the folks in Lincoln . . . hmmmm!

Been doin pork loins for a couple years now on an old,(sorry) coleman gas smoker..... cover them with canadian steak seasoning and but in a baggie with some worchestershire sauce in the fridge over nite and put on the smoker low to med heat with apple and oak..smoke for about an hour, total time around three hours to get temp up to 155........MELTS in yer mouth..oh yeah, water pan in the smoker with water, a couple of cheap beers and some old bay

Hey the SERVER was on steroids, it repeated the post three times.

Really!

and that's my story and I'm sticking too it.

As far as plotting strategy. I leave that up to the Coach...he's REAL GOOD!

Smokin'

I cooked a tenderloin...

Turned out pretty darn good, If I say so myself.

Check it out here...