Recommendations On Pork Tenderloin

[Chett. L]

Wife picked up these 2 Pork Tenderloins at Costco today. Both weighing a total of 4 1/2 pounds.

What are some recommendations for times and temps. I have cooked a bone in pork butt but never a pork tenderloin on the pellet smoker.

Thank you.

[Ron_L]

First, there is two in each package, so you have four :-D

I like to grill tenderloin. I typically brine first and then grill to an internal temp of 140, rest, slice and enjoy!

[patrickd26]

First, there is two in each package, so you have four :-D

I like to grill tenderloin. I typically brine first and then grill to an internal temp of 140, rest, slice and enjoy!

This is great advice. It's a very lean cut of meat. So, treat it like a steak, but try to finish about 140-145. Allow for carry-over to get you to 145. I would probably run at 300, and plan on about 45 minutes. Some would say to start at a lower temp (more smoke), and then turn up the heat. If it's your first time, I'd just run 300 and see where you land.

For seasonings, go with whatever you'd do for steak maybe(?) Also, glaze is great, but don't do that until the last 10 minutes or so. Good luck!

[Cook]

Do your smoke with one package, but save the other for tenderloin & gravy.

Slice into 1/2" medallions & pound out to 1/4". Season with S&P, dredge in self rising flour, and fry in a pan with shallow oil (lard preferable). Set aside medallions on a wire rack as they come off the fry. In the pan, pour off all but 2 Tbsp. of the lard. Add in 2 Tbsp. flour, stir to combine, and cook for 1-2 minutes, constantly stirring. Wisk in 1 1/2 c. water, bring to a simmer/boil. Add more water until you get the consistency you like. Taste & season with S&P. Return the fried medallions to the gravy & gently simmer for 5-10 minutes.

Serve alongside grits, or with biscuits. That's southern eat'in right there. A tenderloin & gravy biscuit is something everyone should enjoy at least once in their life.

[robertm]

Here's how we like to do pork tenderloins:

1) Whatever your favorite rub is. I use Zero to hero, but whatever you like.
2) Cook on smoker at 250-275 until 130 internal.
3) Slather in bbq sauce of your choice and finish on the hot side. Rotate a couple times to get some good caramelization. Pull when 140.
4) Pull and rest for good 5-10 minutes. Carry over will get them up to 145 and let juices settle.
5) Slice into medallions and serve.

I actually had this as leftovers for lunch today. Yum Yum!

[BDAABAT]

Nice! I just recently did the same thing with tenderloins from Sam's. Was delish!

FWIW: since pork tenderloins don't have a lot of fat, they benefit greatly from marinating.

My go to pork tenderloin marinade:
zest and juice of several limes (I like a lot of lime flavor, so I did juice and zest of 6 limes for 4 tenderloins)
several cloves of fresh garlic (make it as potent as you like)
small onion
Handful of fresh cilantro
Soy sauce
Big squirt of sriracha
veggie oil
sweetener of choice (I'm pre-diabetic so I use monkfruit or allulose...but honey works well for those that can handle the carbs)

Toss ingredients into the blender to mix well. Pour over cleaned tenderloins that have had the silver skin removed. Let soak for 12 - 24 hours. Grill on high heat to medium rare. Let rest for 5 - 10 mins and then enjoy!

[Moose]

Pork tenderloin is an incredibly mild flavored meat that will meld to whatever you season it with, not unlike chicken breasts. And, like chicken breasts, it's completely unforgiving if you overcook it just a little bit, so you'll want to keep a close eye on it.

Here's a rather entertaining approach to pork tenderloin you may enjoy:

https://www.bbq-brethren.com/forum/showthread.php?t=235890

[BDAABAT]

FYI: tenderloins from last week:

https://photos.smugmug.com/Food-2021/i-PzbH6tk/0/cad4ebb6/M/IMG_5962-M.jpg (https://bdaabat.smugmug.com/Food-2021/i-PzbH6tk/A)

Bruce

[Chester]

I like to smoke at 225 and then reverser sear to 135-140ish. Comes put perfect. Any type of rub is good. Simple like salt and pepper, or any butt rub is fine.

191306

[TC Smoke & Que]

Cut into 3/4" medallions, season with a light rub, wrap each with bacon, secured with tooth pick, cook indirectly until 130*. Pull and glaze with thinned BBQ sauce or Huli Huli sauce (my favorite). Put over direct heat until 140*, will come up to 145*
Huli Huli Sauce:
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced sodium Soy Sauce
1/3 cup Sherry or chicken broth
3 tbspn minced fresh ginger root
3 tbspn minced garlic
Mix and let sit, over night is preferred

OR, get some Vidalia Onion Peach sauce from a Tiauajna Flats, really good!!!

I also use on Spares, and chicken ( which I marinate in the Huli Huli

I also marinate them in Terriaki sauce with some minced onion and garlic. Season before grilling (indirect and then direct) with salt, pepper, papirika .

[jzadski]

Family Favorite, quick and easy have 2 boys 13 & 15. If we let them they could each eat one apiece.

Pork Tenderloin

-season with favorite rub
-smoker at 250°
-check about 1 1/2 hour (should be close)
-pull at 145-148
-let rest 15 min tented
(may spray every half hour if desired)

[ssv3]

+1. Only way to go IMHO. If I don't brine then I inject.

First, there is two in each package, so you have four :-D

I like to grill tenderloin. I typically brine first and then grill to an internal temp of 140, rest, slice and enjoy!

[4ever3]

Me?

250° until 145° IT...

Remove and cover with foil...

Crank the grill as high as it’ll go, 15 minutes later throw said meat in and “sear” all sides...

Pull off, and let rest for 5 minutes...

Slice as you serve..

[Willys1]

One of my favorite cuts to make. I use Alton Brown's method: https://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe-1917672


Turns out perfect every time
https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-EhWgyVChi9TQBgh_dKVooOoL57EZRoip69befFF9ejTcaQcPcu gjwlAuMNzI464mJzDys5LSDQD4cuXdPHfuwA/messages/@.id==AIx_AkstD7ATYErQ0QWCKN3zog8/content/parts/@.id==2/thumbnail?appid=YMailNorrin&downloadWhenThumbnailFails=true&pid=2

[sudsandswine]

I like to take both tenderloins in that package of two, keep them smooshed together as though it was just one piece, cut into 1.5” filets, wrap in bacon, then grill like a steak.

[LocoLeonard]

Recently I had the exact same tenderloins. I butterflied mine & marinated over night. Look up Martha Stewart Grilled Pork Loin with Lemongrass. Smoked with pecan wood to around 150 degrees internal & served with fried rice. Very good!! The family loved it.

[Aggie12]

Butterfly and stuff with whatever sounds good. You will thank me after...

Possibilities include:
Apples
Cranberries, goat cheese, and apricot
Bacon, onion, spinach, and cheese

Just make sure you tie it up with some twine. Doing a bacon weave outside is also really good, but not necessary.

Here is one I did recently with the above mentioned cranberry, apricot, and goat cheese stuffing.

https://live.staticflickr.com/65535/50964381322_dc111f0e85_w.jpg

https://live.staticflickr.com/65535/50964381307_61793f99da_w.jpg

[jzadski]

Chet...did you cook them yet? Pics?

[Gore]

Extremely versatile chunk of meat. We've cooked it so many different ways, including pork Wellington. Lately, been cutting into chunks, marinating, and making kababs. Pork is so mild you can use any marinade you like. You end up with very tender and inexpensive kababs. I try to cook them no more than medium or they tend to dry out.

[SoCalWJS]

Every now and then I make a Chinese BBQ Pork Appetizer out of these. There is a “Noah” Char Sui seasoning packet/marinade that works well. Marinade the tenderloin for 24 hours or so, then grill over med high/direct until 145* or so, turning every 5 minutes or so to get a decent crust on all sides. Let it rest and cool. Fairly thin slices. Chinese hot mustard and sesame seeds (Ketchup for the wife) - good stuff. Disappears quickly.

[CrabbyAppleton]

I like this recipe as these tenderloins really benefit from a marinade. Plus, this is easy too. Also, you don't want to overcook it as they say in the directions and this temp of 145 to me is a good one. Safe but not dry...

https://dinnerthendessert.com/grilled-pork-tenderloin/

Ingredients:

1 whole pork tenderloin (2-3 pounds)
3 cloves garlic , minced
2 tablespoons extra virgin olive oil
1/3 cup low sodium soy sauce
1/4 cup Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 lemon , juiced
2 tablespoons honey

Instructions:

Place the pork along with the rest of the ingredients into a large ziplock bag together and marinade for at least 4 hours.

Prepare the grill for indirect heat and remove the pork from the ziplock and place onto an oiled grill.

Grill for 20 to 25 minutes until the middle of the tenderloin is at 145 degrees (using a thermometer)

Add the marinade to a small saucepan, bring to a boil and use as sauce when pork is done cooking.

[DerHusker]

I took a Just Stuff It kind of approach when I made this Mediterranean Stuffed Tenderloin with Pomegranate Balsamic Vinegar and Dijon mustard glaze. (Stuffed with Apricots, Sun Dried Tomatoes, Baby Spinach, Feta Cheese & Garlic)

https://live.staticflickr.com/8732/29015655420_5327d3389b_b.jpg (https://flic.kr/p/Ld1Pt3)


Link to this cook thread: http://www.bbq-brethren.com/forum/showthread.php?t=235800

[SMOKE FREAK]

https://www.bbq-brethren.com/forum/showthread.php?t=231363

I need to do this again.

[Hoss]

Many good answers above.I like them all.I will assure they will all turn out fabulous.The one with the frying and serving with homemade biscuits and gravy is life changing.Grits and eggs for breakfast.Long grain and wild rice goes well with that meal as well for dinner.Try them ALL!

[Chett. L]

Chet...did you cook them yet? Pics?

Not yet.

[gtsum]

Very lean but tasty. We slice into medallions and season and build skewers with veggies and grill over high heat until 135-140 max. Eat with brown rice and butter


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