Cook time and temp for a pork tenderloin

[WayneO]

How long should you smoke a pork tenderloin and what should the temp of the meat be? Also what would be a good flavor of wood to use??

Thanks for your help

 

[Dustin Flavell]

I wood use Apple wood if you have it. If you have access to any manzanita wood it's my favorite on pork. Unlike shoulder where you want to render the fat a pork loin has little internal fat so if cook to 140-150, wrap in foil and set in a cooler for about an hour to rest it and allow the moisture back in. I like to stuff mine with Italian sausage and wrap in bacon, but a simple pork loin is pretty darn good just seasoned as long as it's not over cooked. Have fun.

 

[DaveW]

I wood use Apple wood if you have it. If you have access to any manzanita wood it's my favorite on pork. Unlike shoulder where you want to render the fat a pork loin has little internal fat so if cook to 140-150, wrap in foil and set in a cooler for about an hour to rest it and allow the moisture back in. I like to stuff mine with Italian sausage and wrap in bacon, but a simple pork loin is pretty darn good just seasoned as long as it's not over cooked. Have fun.

Tenderloin might be a bit small to stuff, but spot on with everything else you said.

 

[DGibb]

I brine all my pork loins or tenderloins before smoking, rub them with a spicy rub, smoke, glaze, rest, and slice.

Here are my notes for a recent 3 lb pork loin smoke:

Brine
1 gal water
1 cup kosher salt
1 cup (packed) dark brown sugar
1 medium white onion
3 cloves garlic
1 tsp black peppercorns
2 bay leaves

Brine over night in the fridge.

Rub
2 parts onion powder
2 parts garlic powder
2 parts black pepper
2 parts cayenne pepper
2 parts chili powder
2 parts paprika
2 parts brown sugar
1 part white sugar

Smoke
* 250 F with Apple wood chunks until the loin reaches 145F IT
* Brush with glaze (equal parts apple jelly, BBQ sauce) and allow to set
* Rest for minimum 45 minutes to 1 hour

Eat
Slice and enjoy

 

[Dustin Flavell]

Tenderloin might be a bit small to stuff, but spot on with everything else you said.

Your right DaveW! I switched from tenderloin to loin half way through that reply

 

[Robert-R]

I rub them in Olive Oil , Salt, Pepper & Garlic.
Smoke/cook with apple or pecan over medium heat fire.
Cook to IT of 140* or so. Remove from heat & loosely tent w/ alum foil. Let rest 15 min or so before carving.
It's a rather small cut of meat & will cook quickly, so watch the IT.

 

[WayneO]

Thanks for all yalls help i took little tid bits from all of yall and it tuned out fantastic nice smoke ring and great flavor!!!

 

[Enrico Brandizzi]

Smoke super slow about 200F up to 140F. Foil and wrapped in blankets for a luitle carry over and juices back.