Author Topic: Tenderloin  (Read 672 times)

Offline Johnny

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Tenderloin
« on: February 07, 2017, 03:29:16 pm »
Hey Guys,
Anyone have a great recipe for pork tenderloin?

Offline Edward176

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Re: Tenderloin
« Reply #1 on: February 08, 2017, 12:36:45 pm »
Hey Johnny, I assume you are looking at making a smoked pork Tenderloin without brine, like a Canadian Back Bacon? I've only make Canadian Back Bacon in the smoker and it is really really good. But I did find one recipe in "Olds Place" https://web.archive.org/web/20151005023331/http://www.susanminor.org/forums/showthread.php?89-Smoked-Pork-Loin-w-Rosemary-Plum-Marinade
Have a look and try if you're interested. Good Luck. 

Offline Habanero Smoker

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Re: Tenderloin
« Reply #2 on: February 08, 2017, 01:08:42 pm »
I usually don't use that cut. When I do I generally will cut them into medallions, wrap in par cooked back.

The below link is how I made Bacon Wrapped Tender Loin. If you make this recipe, make sure you read the instructions on how to par cook the bacon. Though I made this in the Bradley, this recipe works better on a grill.

Bacon Wrapped Tender Loin

If you smoke/cook the whole tender loin, tuck the tapper end underneath. This will make the whole tender loin more uniform in thickness.


     I
         don't
                   inhale.
  ::)

Offline Johnny

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Re: Tenderloin
« Reply #3 on: February 08, 2017, 03:10:22 pm »
Hey Johnny, I assume you are looking at making a smoked pork Tenderloin without brine, like a Canadian Back Bacon? I've only make Canadian Back Bacon in the smoker and it is really really good. But I did find one recipe in "Olds Place" https://web.archive.org/web/20151005023331/http://www.susanminor.org/forums/showthread.php?89-Smoked-Pork-Loin-w-Rosemary-Plum-Marinade
Have a look and try if you're interested. Good Luck.
Hey Ed! Thanks for digging up that recipe, looks good but you have got me thinking of something I never considered "bacon" I've had peameal bacon which i think is made from tenderloin with cornmeal on it (not entirely sure if I'm correct on that) but I'm interested in how you made the smoked back bacon! Would love your recipe if you would be willing to share 😃

Offline Johnny

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Re: Tenderloin
« Reply #4 on: February 08, 2017, 03:14:26 pm »
I usually don't use that cut. When I do I generally will cut them into medallions, wrap in par cooked back.

The below link is how I made Bacon Wrapped Tender Loin. If you make this recipe, make sure you read the instructions on how to par cook the bacon. Though I made this in the Bradley, this recipe works better on a grill.

Bacon Wrapped Tender Loin
Habs they do look delicious! What I thinking was more like how a butt is done, (using a rub) but perhaps using a tenderloin would be too dry? I have no idea and was curious if anyone has tried this.
If you smoke/cook the whole tender loin, tuck the tapper end underneath. This will make the whole tender loin more uniform in thickness.

Offline Habanero Smoker

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Re: Tenderloin
« Reply #5 on: February 09, 2017, 01:48:57 am »
If you are looking to make pulled pork, a pork tenderloin is too lean for it to be substituted for pulled pork. By the time you can get it up to a temperature it can be pulled, it will be very tough. This cut is best cooked at high heat. Pork loin has a little more connective tissue. I have used that as a substitute for the butt to make pulled pork. It came out alright, but not great. It will be dry, so you need to add a sauce after it's been pulled to add some moisture.

If you want to smoke/roast a whole pork tenderloin; treating it as a roast, you can convert almost any oven roasted tenderloin recipe, and adapt the cooking method for the Bradley.

Generally peameal bacon is made from cured pork loin. Though you can cure a tenderloin as you would the loin, and make Canadian bacon out of it.


     I
         don't
                   inhale.
  ::)

Offline Johnny

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Re: Tenderloin
« Reply #6 on: February 09, 2017, 03:28:34 am »
Habs I wasn't looking to make a pulled pork just was curious as if a tenderloin could be used with the same procedure as a butt. You answered my question perfectly:)  As I originally thought it would be too dry.
Thanks,
Johnny.