Pork Tenderloin - Tonight's Dinner Q -view

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rc1991

Smoke Blower
Original poster
Mar 28, 2010
124
14
Pacific Northwest
Did some pork tenderloin for dinner tonight - did one rubbed with Jeff's rub and one with Galena Street Rub from Penzey's Spices that someone recommended. Smoked with apple wood and spritzed with apple juice/rum. The one on top in the pan is the one with Jeff's rub and for the pork tenderloin I think I preferred Jeff's rub. The Galena Street was good too but had a bit of kick to it....and I like spicy...but I think it overwhelmed the subtle apple wood smoke. Also did some grilled broccoli - done with olive oil, salt, pepper, and garlic powder. If you've never tried it I would recommend it - it's easy to do and good!

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Now it looks like you did a fine job with your pork to. What temp did you take it to.???? I do really like the grilled broccoli too.
 
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Looks good,  I have a couple in the fridge to smoke up sometime this weekend.     I still need to tinker with the cooking time/resting time.
 
Thanks for all the comments everyone! A couple of answers to questions below....now that I think I figured out how to use multi-quote! Now I'm trying to decide what to smoke this weekend! Hope everyone has a great Memorial Day Weekend with good smoking weather!
 
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Now it looks like you did a fine job with your pork to. What temp did you take it to.???? I do really like the grilled broccoli too.
I took them to about 155 though I think the smaller one was probably a touch higher - I put some foil on at the end to catch the few drippings mixed with the apple juice/rum spray I was using. Our neighbor down the street was a chef and he turned us on to grilled broccoli - one of my favorite ways to eat it now!

 
Looks good,  I have a couple in the fridge to smoke up sometime this weekend.     I still need to tinker with the cooking time/resting time.
These took about 2 1/2 hours or so to take them to the 150-160 range - I didn't put a thermometer in the smaller one. Smoker was probably around 250 or so. I have 2 oven thermometers on different racks and they were way off from one another so I'm splitting the difference temp. wise.

 
Good looking loins.  I need to stop stuffing mine & try another one without all the stuff in the middle.
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That's funny you say that because after seeing all of the stuffed ones that's what I'm itching to try next!

 
I've attached a pic of the label from the rub below - it doesn't say Bronzeville, just "Galena Street" and the one I have looks like it may add cayenne pepper based on the ingredient list. I didn't see it on the web-site, but I picked this up at the store front they have in NYC. The guy at work who told me about them is from Long Island so I believe he either went in person to the store there or the one I went to and don't think he's done mail order. I'll ask him though - in any case it was good stuff but definitely had some more kick then I was expecting....not that it was a bad thing because I do like spice!

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