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Originally Posted by jminion
As Phil says a higher temp cook, tenderloin beef or pork doesn't have the connective tissue so long and slow cooks are not callled for.
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Okay, I am wrong, to a point.
After I posted this, I realized I was always smoking the loins, then adding them to something (stew, beans, chili, pot roasts, etc)
So if you are doing loins, follow Phil and Jim Minions advice.
But if your smoking a pork or beef loin to add to something, give my hints a try.
PS, I thinks smoked pork tenderloin is good, but it is second to my favorite use of pork tenderloin. cut a 1" slice of pork tenderloin. place between 2 slices wax paper. Take 1 Caphalon 12" frying pan, and whack that farker once. Will now be around 1/8" thick.
Dip in egg wash, then in bread crumbs. add to slight amount of evoo in said Caphalon pan. Kick ass breaded pork tenderloin
