Smoked Pork Tenderloin

[Basscat]

Pork Tenderloin, reverse sear. Rubbed with salt, pepper, thyme, and sage. 250ish indirect on the Mini Egg with Mini Woo with pizza stone and a couple of pecan chunks until about 120.

Rested the meat under foil for a bit then fired it up and seared direct until 145ish.

Absolutely wonderful...

 

[Gore]

Very nice. I also had some tonight. :hungry:

 

[cheez59]

Pretty pig meat right there. I've never smoked a tenderloin. That is about to change. Thanks for sharing!

 

[IamMadMan]

Awesome.....

 

[Jeff H]

Looks great. The only time I smoked a tenderloin it was rather dry, but then again, I was new at it and took it to 165 degrees.

But really, no brine or injection going on here? I'll have to try it again because you're looks fantastic.

 

[bdare]

:eusa_clap Looks amazing!

As a fellow egg'r I'm gonna have to give this a go!

 

[Bludawg]

Nice work!

 

[qman]

Looks great. The only time I smoked a tenderloin it was rather dry, but then again, I was new at it and took it to 165 degrees.

But really, no brine or injection going on here? I'll have to try it again because you're looks fantastic.

Really, no brine etc necessary with pork tenderloin. Just do not over cook--145 internal is Maximum IT.

 

[cowgirl]

Looks great!!