Smoked pork tenderloin?
- Thread starter garyk1398
- Start date
boatnut
is Blowin Smoke!
I normally grill my tenderloins as they are so ...well..tender to begin with. If you wanna smoke, I'd say sear in hot pan on stove then throw in smoker but don't overcook! I usually take mine off at 140 internal.
Stoke&Smoke
Babbling Farker
Smoke them till they're aabout 130 and finish on a grill. If you inject something to add moisture they'll be fine. I just did this a week ago and it worked well. Got some nice smoke into the meat without drying it out
RibsIsRibs
Got Wood.
Try brining for an hour before cooking. Mix a solution of equals parts cider vinegar and water. Then add kosher salt, brown sugar, garlic, pepper, and any other heb you like, such as rosemary. I learned this from Alton Brown, so search "Good Eats" for the exact proportions and ingredients.
A pork tenderloin will suck up a brine quickly, so be careful. Do it right, and it's some good chit!
A pork tenderloin will suck up a brine quickly, so be careful. Do it right, and it's some good chit!
B
BReds
Guest
I smoked a pork tenderloin a few weeks ago and it was nice and juicy in the center. It was a couple smaller tenderloins that I marinated in Worcestershire and yellow mustard for a couple of hours. I smoked it at about 225 for 2 hours or so. It was great.
Searing it first sounds like a pretty good idea.
Searing it first sounds like a pretty good idea.
I have done smoked pork tenderloin for a company breakfast the last two years. I take 3 loins and tie them together tight with butcher string. make like one fat tenderloin. olive oil, Salt and pepper. I then sear it over some hot coals then place on the grill indirect until internal temp hits 140-145. Used apple wood for smoke and bourbon maple glaze. Wrap in foil until ready to serve.
jestridge
somebody shut me the fark up.
I never had trouble with a dry one do it like a pork butt rub it down wit oil wrap in bacon I take mind to 160 do it in foil or alum pan
