Pork Tenderloin


 
C

Clark Deutscher

TVWBB All-Star
We tried something we didn't really think would turn out today. Took six pork tenderloins, rubbed with chives, garlic, and rosemarry. 225 lid temp, bottome rack under a brisket with Ash wood to start and then hickory and cherry. just over a couple hours.

They actually turned out fantastic and had a nice crust.

I will still cook them in the kettle more often than not to get that nice sear but if the cookers fired up anyways this isn't a bad way to go!

Clark
 
Clark, did you cook to a specific internal temp? I wouldn't have considered tenderloins as lean as they are.
 
I love doing Pork tenderloins on the wsm.

I usually go high heat, ~325, for an hour or 1.5 to an internal of 145, foil and rest for 30 minutes. I like to brine them in just water-salt-sugar for 3-6 hours beforehand. And I usually don't put much on them, cracked pepper, or one of those McCormick already made seasonings, or the pepper/garlic combo my wife got from a pampered chef deal or something. I use combo of cherry/apple wood.

They always have come out great. Easy, fast, and I've had people tell me that it's the best pork tenderloin they have ever tasted (and some from people who don't like pork!).

Todd
 
Honestly I hadn't really considered them either, due to the leaness. But we were doing a brisket and the bottom rack was empty so what the heck!

We went to 155 internal and then let rest for 15 minutes. We didn't brine or anything just a simple rub of rosemary, garlic, and chives. While brining would probably be a good idea they were still very juicy and tender.

Clark
 
Tones Chipotle Southwest is a Sam's club exclusive. It's always a crowd pleaser of loin and tenderloin. The bad guys in Pork are dead at 137F and the health department is happy at 145f. I don't go over 145f unless I screw up.

Tender loins are great, but then I like almost anything we don't cook at the restaurant on a daily basis.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The bad guys in Pork are dead at 137F and the health department is happy at 145f. </div></BLOCKQUOTE>
I have some new data on this that's interesting. I'll post soon...
 
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