Looking for Pork Tenderloin Recipe for Smoker

Started by zueth, May 11, 2011, 02:29:31 PM

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zueth

Planning on smoking with Apple until IT of 140, just need some advice on a good marinade or rub to use and do you guys inject your tenderloins?

FLBentRider

I'm kinda partial to rubs. Make some of this:

http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub&p=718#post718

Rub your tenderloin down with that and smoke away.

I take mine pork loin to 145F
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ghost9mm

We bought a real nice pork loin today and I have not decided just what I want to do with it, will more then likely cut some thick chops off of it then decide just what I want to do...good luck with yours...
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FLBentRider

Quote from: ghost9mm on May 11, 2011, 06:20:40 PM
We bought a real nice pork loin today and I have not decided just what I want to do with it, will more then likely cut some thick chops off of it then decide just what I want to do...good luck with yours...

For a Loin (not tenderloin) get some cure and make Canadian bacon!

http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon&p=500#post500
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zueth


muebe

You could stuff it with cheese and spinach. And maybe wrap it in a bacon weave ;)
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zueth

Ok, I am bringing this back to the top.

If I do a rub on the pork tenderloin and then smoke/cook.  Do I cook at 225 and apply apple smoke for the whole time it cooks.

Is a IT of 145 the goal?

muebe

Tenderloins cook really fast so I would say maybe 1 to 2 hours of smoke at the most. Apple is great with pork. I smoke mine at 225F and I usually take my pork loin to a IT of 150F to 155F but it is all about what your like ;)
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)