Pork Tenderloin

jtsmokinMember

Okay, my wife comes home with a pork tenderloin from the store today. She says "I wonder if this would be good smoked"? I'm thinking of course it will.
So I start looking around the CS forums and I don't find much. I start looking other places and I find them grilled and a few smoked, but nothing that really knocks it out of the park. One common thread is they all are bacon rapped for obvious reasons.

My question is do any of you have a really good recipe for pork tenderloin?

5/15/119:58 AM

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Former Member

I would brine them for a hour or so then tie both together in a cylinder shape fat end to skinny then sprinkle with a good pork rub and smoke till about 140-145 degres. then i would let it cool down some and sear off on my grill real hot and fast. idone this before.

5/15/1110:52 AM

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tomMember

As we know,slo/lo cooking is mainly for rendering fat and breaking down collagen.Since pork tenderloin contains neither,many folks would hot grill for around 30 mins,to about 140*,and let the drippings on the heat source provide the smoke.The carryover temp ,while resting should carry it up to about 145*,which should be great.

Many foods don't require,nor benefit from lo/slo cooking-altho they can be ,if we insist.

5/15/113:16 PM

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jtsmokinMember

Thanks for the input. I'm thinking over a charcoal grill with some wood chips for flavor. definitely bacon wrapped.

5/15/114:51 PM

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pagsMember

You can smoke to an internal of 90-100* and finish on the grill. You'll pick up a bit more smoke flavor that way if you prefer.

Let us know how you wound up cooking it.

5/15/1110:03 PM

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Former Member

I found 53 response, not much but there are some:

Search in Pork Forum for "tenderloin"

Key is cook it how you want, but pull it at 145 or so.

I like to brine mine for 4 to 6 hours, then smoke.

5/16/116:55 AM

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