Smoked Pork Loin tenderloin

Discussion in 'Roll Call' started by glinse, Aug 27, 2016.

  1. glinse

    glinse Newbie

    Does anyone have a smoking recipe for a 2.5 pound Pork Loin Tenderloin or do you use this primarily for pulled pork??
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't have one of those handy, but you can save time if you clarify whether that is a 2.5 pound Pork tenderloin, or a 2.5 pound piece of a 10 pound Pork Loin. They're both made a little differently, and neither of them are for Pulled Pork.

    Come to think of it, if it's a piece of Pork Loin, I do have a Stuffed Pork Loin. I'll see if I can find it.

    Here it is:

    Smoked Stuffed Pork Loin (Apple)

    Last edited: Aug 27, 2016
  3. glinse

    glinse Newbie

    Thanks Bear!!
  4. glinse

    glinse Newbie

    All I can tell you is that it is what it said on the package.  "Pork Loin Tenderloin"
  5. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    It it is a true pork tenderloin it will be about 10-12" long and maybe 3-4" in diameter.

    It is one of my favorite pork cuts. I smoke several every year. It has become our traditional Christmas meat dish as the spousal unit does not like to cook turkey and will not eat turkey leftovers if I cook the bird.

    I use the SPOG approach after rubbing on a thin coat of EVOO. This is inherently a tender piece of meat so low and slow isn't as critical as for a pork butt or brisket, but it don't hurt either. At Christmas, I usually smoke 4 of them.

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK---Then someone else will have to help you, because I don't have a Step by Step on a Pork Tenderloin.

    Or you can type it in the search box above.

    This forum has the best Searching ability I have ever seen!!!

  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The only thing I have to say is don't overcook it.

    I use my regular pork rub & smoke it until the IT is 140.

    Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.

    That is the USDA safe temp for pork. Then just slice it up.

    If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.

  8. bearcarver

    bearcarver Smoking Guru OTBS Member


    Perfect !!!

    There ya go glinse.

  9. glinse

    glinse Newbie

    Thanks to all of you. Can't wait to give it a try!
  10. [​IMG]   Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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