Smoked Tenderloin

Discussion in 'Pork' started by foamheart, Apr 17, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nothin special, just tonight's supper. I have posted 'em before, but I am starting to rate these things up there with chicken... fast to cook and its cheaper too! I have got to say, I think I have that pork rub tuned in perfectly!!


    I make it last 3 hours so the baked sweet taters can get done. Less than 1/2 a row of pellets consumed in a bit over 3 hours. Mine burns slow because I regulate the vent.


    I pull the reloader out slightly because With pellets for some reason the suction or inlet has a hard time handling it.


    Hmmmmm.......... I wonder why?


    See those three little holes in the reloader, that's the inlet! Enough thinking.

    I pulled the pork tenderloin and let it rest while preparing the rest of the plate.


    Heeeeeeere's the Bear shot! Well its sliced up anyway. I wish I was a photographer because that is the most beautiful perfectly smoked tenderloin you ever attempted to chew! It seriously melted in my mouth. I was intending to a creole mustard sauce it didn't need it.


    So here's the real Bear view. Tenderloin, roasted sweet taters w/ nutmeg and maple surple, French cut green beans with homemade bacon and onions, and a salad because... I don't know why! LOL BUT we ate it all!!


    You'll note the good china, got it down for Easter. Actually we are 5.8 ft. above sea level here so that makes us one of the families that lives up on the hill, we always dine upon the good china!!

    I hope everyone's holiday preparations are going great!

    Thanks for checking it out. Sorry you're not here to share.
     
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    My gosh, Kevin.  That is definitely the prettiest, most perfectly and evenly cooked pork tenderloin I have had the pleasure of seeing!  

    Did you brine it like you brined the pork loin you posted on recently?  

    Simply gorgeous.  Glad to see you folks up on the hill are maintaining standards, too.  

    Have a great night!
    Clarissa
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great looking meal.

    Tell me you did the taters in the smoker?
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nope, just rubbed and wrapped last night, I salted and sugared just before smoking. That's it! I have started using three peppers and a garlic for my rub and then it perfectly offsets the sweet from the brown sugar..... My lips and mouth are still warm from the pepper and hour after eating but its pleasant. Its not hot at all. I am really (excuse my French here), frickin impressed!
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sorry my friend, I can't lie. I have never found a better way that hot and long in the oven. Plus we are haling our last little cool snap, and I know Pop appreciates the oven being on. Its not cold in here, but he's old  and that's they got warm when he was a kid.

    Listen Louisiana sweet taters are something special in the world. Seriously, it and community coffee were the things I had to get shipped in my years away from here. They are like Pecos cantaloupes, Seminole watermelons. There are just places that grow certain stuff better than others. Divine intervention!
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No problem. I do regular taters on the smoker all the time. I want to try sweet taters.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    But I have tried ....................................................... Same color?




    LOL
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lol. No
     
  9. That looks like an awesome feast Foam!  [​IMG]   Can't eat those green things on the right but that's a home run meal  [​IMG]  
     
    Last edited: Apr 17, 2014
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Damn Kevin, you need to put a "Not Safe For work" warning in the title if you're gonna put up sexy pictures like that!! That's about the prettiest pork I've ever seen. Great job!!
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir! Its OK, I'd fix ya plate without 'em. My house there is always someone wanting more veggies. Was lots of meals we didn't have meat, to this day I still do it by preference. Big pot of pinto beans, mustard greens, corn bread...... That's some fine eating! And a glass of sweet milk and cornbread for dessert!
    Thank you sir

    Those are just too fast, too easy, and too good. Gonna have to get a chicken on the smoker soon or I may decide I like that pork stuff. It goes better with sweet taters anyway. LOL
     

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