I am going to smoke a pork tenderloin this weekend and if all goes well maybe I will be able to post some pics. I am still new to the whole world of smoking so any input, rub, approximate time etc. would be helpful. Thanks
I've done pork tenderloin.
I used Jans rub from the recipe site.
I think they only took a couple of hours, the tenderloin will get to temp quicker than you think.
Keep the vent at least half open.
I've had good luck by sprinkling Club House Montreal Chicken/Pory Rub,then using either Apple or Hickory .
Oven temp @ 250 # until IT is 145-150 .
Good luck and have fun ! :)
Jim O
They are good with just a slather of Carolina Treet, if you can get your hands on some.
All the above are good eats. I've done several relatively recently. MAIN thing to remember - do not overcook. And that is easy to do. Tenderloins do not take long to cook and overcook. Watch your IT closely and take out at 140 to 145 or so and let rest. Marinading is a good way to get some extra flavors.
Another main thing is to make sure you have a tenderloin or a loin. Two different cuts of meat. Both treated similarly, but different cuts of meat. Some brine them, but be aware many loins and tenderloins are "enhanced" --- euphemism for injecting the meat with some sorta salty, chemically stuff so that they can charge you the same $$ for water and salt as they do for meat. If they are enhanced, brining can take you to salty heights you don't want to go to and injecting can be less effective.
Tenderloin with bacon weave installed and rub applied. If you don't do a bacon weave - tenderloin almost screams out to me that it needs a slather before sprinkling on a rub. (OK Pachanga - don't faint. breathe deeply, take a swig to get over the shock!)
Two tenderloins butterflied, then laid our overlapped. Stuffed with fresh figs and blue cheese and walnuts. Rolled up and enclosed in a bacon weave. Finished off with a maple syrup glaze. Can't say it was my favorite - the blue cheese was too strong - but many people, especially women loved it.
Rolled one in a mixture of cornmeal, black pepper, granulated garlic, and Parmesan cheese and then smoked
Did one rather plainly but with a glaze of hot pepper jelly and garlic.
Want a good breakfast - make some biscuits then install some sliced smoked tenderloin inbetween the two halves of a biscuit add a dab of some real butter and enjoy!
Did BBQ Confit with two in canola oil. Did not turn out exactly how I wanted, but the technique is promising for keeping a lean piece of meat more moist. Next time I will try olive oil. But I suspect it won't be what I want until I use lard!! What I really want to use is bacon grease, but we don't make enough bacon (except for the occassional cabin) to collect enough bacon grease to use. I've always wondered why someone just doesn't sell bacon grease in a jar.
I've had jerked tenderloin that was quite good.
Or try a Grenade. I have not made these in quite a while, but cut some tenderloin into 2" slices. Sorta core a hole down the middle and stuff with a pickled jalapeno. Sprinkle with rub - preferably a hot rub. Wrap in bacon. and smoke until the pork reaches the temp you want - 145 to 165. I finish with a glaze of hot pepper jelly/bourbon. To be devilish, I have surrounded the pork with some sliced pickled jalapenos or just a half of a whole green chili before wrapping in bacon.
I've always thought that a beer steaming treatment like they do beer steamed cheeseburgers would add a punch to tenderloins, but you'd have to start in smoker and end on a grill.
Marinade a tenderloin in a mixture of mainly pineapple juice and soy sauce before smoking.
A good marinade. I usually leave out the molasses, but that is up to you. I will also usually use a little powdered bay leaf rather than the crushed leaves
1/4 cup bourbon
2 tablespoons molasses
1 tablespoon crushed red pepper flakes - sometimes I add some powdered jalapeno or chipotle powder also
4 cloves garlic, crushed
2 bay leaves, crushed
10 sprigs fresh thyme, coarsely chopped
6 sprigs fresh sage, coarsely chopped
3/4 cup olive or canola oil - walnut oil is killer, but more $$$$
Mix all and add to a plastic zip-loc and roll the pork in this marinade. Refrigerate 8 hours, or overnight, turning occasionally. Salt and pepper to taste before smoking at 200 to 225
Haven't tried this recipe yet, but it is on the list to do.
Smoked Pork Tenderloin
INGREDIENTS:
1 1/2 to 2 pound pork tenderloin
1 cup apricot nectar
1/2 cup apple cider
1 clove garlic, minced
2 tablespoons soy sauce
2 teaspoons vinegar
1 tablespoon brown sugar
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1 tablespoon whole cloves
DIRECTIONS:
Pierce meat with a fork all over. In a saucepan combine remaining ingredients and heat until sugar is dissolved. Place meat in a glass bowl or plastic bag and add marinade. Refrigerate overnight in marinade.
Quote from: Caneyscud on October 26, 2010, 07:02:11 AM
Did BBQ Confit with two in canola oil. Did not turn out exactly how I wanted, but the technique is promising for keeping a lean piece of meat more moist. Next time I will try olive oil. But I suspect it won't be what I want until I use lard!! What I really want to use is bacon grease, but we don't make enough bacon (except for the occassional cabin) to collect enough bacon grease to use. I've always wondered why someone just doesn't sell bacon grease in a jar. .
LARD ! ;D
Regardless of whatever rub/marinade/etc that you use...
Here's the key part of what's already been said:
Don't overcook it.