Author Topic: Pork Tender Loin first timer...help appreciated!  (Read 3400 times)

Offline argylesmoker

  • Newbie
  • *
  • Posts: 1
Pork Tender Loin first timer...help appreciated!
« on: November 06, 2005, 04:35:54 am »
I am a newbie smoker appreciative of any help.  I have a 4 lb center cut pork tender loin that I would like to cook in my BS.  From what I have read it looks like my internal temp needs to be at 160 but that is all I know...any help is greatly appreciated.  You folks are awesome!

Thanks in advance,

Russell

Offline Thunder Fish

  • Jr. Member
  • **
  • Posts: 202
Re: Pork Tender Loin first timer...help appreciated!
« Reply #1 on: November 06, 2005, 07:29:38 am »
I have done them with Italian sausage placed in the center.Take a long sharpe knife slice from 1 END to the other with out splitting it.Insert sausage until full, wrap with burchers string then take a toothpick and pierce all along breaking the sausage skin.This will give the needed fat to keep the loin moist.
 I also like to marinade over night in maple syrup and plenty of garlic.Remove from marinade and spice/rub with what ever want.Smoke with mild pucks(apple,pecan are my fav's)until you reach a internal of 160/165 ish.Serve with a mushroom gravy.............jeze I'm getting hungry.
Terry

Offline SMOKEHOUSE ROB

  • Sr. Member
  • ****
  • Posts: 624
Re: Pork Tender Loin first timer...help appreciated!
« Reply #2 on: November 06, 2005, 01:50:17 pm »
welcome to the forum, cook to 150, for pork loin, for some tips click on link, http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=907&SearchTerms=loin+

Offline JJC

  • Hero Member
  • *****
  • Posts: 1,443
    • Castellot Laboratory Webpage
Re: Pork Tender Loin first timer...help appreciated!
« Reply #3 on: November 12, 2005, 01:57:54 am »
Welcome, Russell--how'd the pork loin come out?

John
Newton MA
John
Newton MA

Offline vonndogleg

  • Newbie
  • *
  • Posts: 16
Re: Pork Tender Loin first timer...help appreciated!
« Reply #4 on: April 16, 2006, 09:07:25 am »
I do pork tenderloin to a temp of about 155, then pull it out and wrap it in tinfoil for about 10 mins before serving...try this with the leftovers...pulled pork sandwiches...pull pork when it is cold, throw some onions, green peppers, red peppers in a frying pan with some olive oil, carmelize for about 7 mins, throw the pork in, add some cattleboys bbq sauce mixed with spicy keens mustard til warm, put it in a nice kaiser bun with some old cheddar on top, killer sandwich!!!

Offline tsquared

  • Hero Member
  • *****
  • Posts: 1,144
Re: Pork Tender Loin first timer...help appreciated!
« Reply #5 on: April 20, 2006, 06:48:34 am »
I agree with Rob--don't go past an internal temp of 150 for pork loin. That shouldn't take more than 5 hours at a box temp of 200 or so, unless you have something else in the smoker at the same time.
T2

Offline iceman

  • Member Extraordinaire
  • ******
  • Posts: 4,661
  • 9 out of 10 people like BBQ. The 10th person lied!
Re: Pork Tender Loin first timer...help appreciated!
« Reply #6 on: April 20, 2006, 09:31:38 am »
IMO stick to 150F. The sausage in the center sounds good TF.