Pork Tenderloin Friday

Discussion in 'Pork' started by stevetheteacher, Aug 6, 2015.

  1. I have decided to smoke pork tenderloin for the second time (froze leftover from last time). Made a fair compromise with the family this time. Since I have two tenderloins, I'll put a rub on one and let them season the other. Then we'll compare the two finished products.  Worth a shot, right?
     
  2. Right! What's your strategy?
     
  3. twoalpha

    twoalpha Smoking Fanatic

    Let us know the results. [​IMG]
     
  4. No special strategy. Just gonna smoke a 225-240 (hopefully) until I hit 160. The rub I made is from Myron Mixon's "Basic Barbeque Rub."

    I'll follow up with results as they occur.

    Thanks for the support!!!!
     
  5. twoalpha

    twoalpha Smoking Fanatic

    Seems to me that an IT of 160 will be pushing it to the dry side.

    The ones I have done at the IT of 145-150 have been very juicy and tender and no hint of being under cooked.

    Just my 2 cents.
     
  6. I just did a few tenderloins and meant to take them at 145, and it was actually about 148.   There was almost no pink inside whatsoever.   They were shockingly done in 45 min at 230 degrees.    No one was expecting that.    I had to leave mine in a 170 degree oven for 40 min to wait for the hubby to get home.

    These were moist and juicy the first day, but I was disappointed in flavor.    Second day they were amazing.   Lesson learned.   
     

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