PORK TENDERLOIN

I hope I can duplicate it soon also!

Did you use any wood or any seasoning or did you marinate?

Inquiring minds and all that ya know.

Good job Waldo! Many here have stated that becauuse of the leanness of the loin and tenderloin they come out dry and are better suited for the grill. It may take a little babying and pampering but these cuts of meat have come out wonderfully delicious and moist for me.

Yep! A little lower and slower and loin and tenderloin come out fantastic!

GLH;
No seaoning this time, I am not a big fan of Salt and sesoning's, but, I may try a little rub next time. I did use about an once of hickory tho, I am a fan of smoke, haha.

I thought because of the extra lean nature of this cut, why waste rub, we wont like it and we will never buy again anyway, haha, BIG MISTAKE FOR ME, I will try this again.

Thanks Wheelz

I did a search and read some posts on the tenderloin first. It sounded like a good idea to approach like you would a prime rib, keep an eye on the temp and dont over-cook, it worked !

Does regular loin come out as well for you ?

A whole loin is a bit more complicated. Because it is larger in diameter, the outside 1/2 inch (approx) will be a little on the dry side.

On the whole loin I have found it worthwhile to butterfly the loin - cuts cooking time in half and meat is not a likely to be dry. When I pull the butterflied loin I allow it to rest under an aluminum foil tent for at least 10 minutes to allow juices to redistribute.

Another way to do loin is to smoke to about 125-130 internal, pull, slice into 3/4 - 1" steaks and finish on the grill.

Hope this helps

Was that Morrel tenderloin injected?

That can help keep them moist in the short smoking process,but you have to watch the salt.

Tom;
I dont think so, I dug the wrapper out of the trash to see for my self, didnt mention any "enhancement". But just because I didnt see it doesnt mean they were not. If they were, I likem injected haha. I should be able to tell next time I try a couple. I will pay closer attention.

Try brining both both cuts. Talk about moist!

Guitarzan getting hungry reading thread.
Guitarzan must try pork tenderloin.
Guitarzan report back later.

If meat is "enhanced" it must state that on the label. If they are, you'll know it. Taste 'hammy', at least to me.
I've done quite a few tenderloins in my 55 at 200 until 150 internal, they were great. The last one I gave just a light dusting of rub, and no wood - still picked up a faint smoke taste, guess my smoker is pretty well seasoned
I tried smoking one of the pre-marinated ones (got them on sale for 1.99 for 18-oz t-loins, so I bought 40). The teriyaki flavor didn't go well with smoke. I only used 1/2 oz of good seasoned apple wood. The same amount of the same wood did wonders for a peppercorn-flavored one, though.
I don't see any need to brine them, they are already super-moist, and they don't really need any salt, IMHO. YMMV

quote:

Originally posted by Gil:
I don't see any need to brine them, they are already super-moist, and they don't really need any salt, IMHO. YMMV

No, Tenderloin doesn't need brining, but whole loins do. With tenderloins, the idea is to add your own flavors and that will get all inside the tenderloin.

Guitarzan buy two pork tenderloins.
Season lightly with Stubb's BBQ rub.
Load 09 with small piece of Hickory.
Let initial smoke die down.
Guitarzan neighbors smell smoke, know Guitarzan up to some good cooking.
Guitarzan tell them to go away.
Guitarzan put meat in soon.

Success!

Took about 2 hours at 200 degrees to get the loins up to 150. Foiled and rested for 30 minutes.

Fool proof.

Guitarzan happy man.

congrats Guitarzan, the pork tenderloin is an under-appreciated piece of meat,,IMHO

I buy the 4 packs at sams club cook 2 freeze 2, even the frozen ones come out good. I do these about once a month, wife even put the slices on a pizza once,haha,,,mmmmm

I cooked a tenderloin..

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

Check it out here...