Pork tenderloin


 
C

ChrisGariepy

TVWBB Fan
I have 2 small ones maybe 12 or 14oz each, thinking of tossing them on the smoker tomorrow at around 225 to 250 degrees.
Any rough ideas on an internal temp target?

Never put one on a smoker before so I’m thinking a few hours but any pointers on temp or time are appreciated

Chris
 
Depends on how you finish it 135 to 140F would be my target.

Are you planning a glaze?

This is a loin not a tenderloin but it is my current favorite.

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Pork Loin with cilantro and garlic

I generally followed this recipe. Edit, my cook was half a loin, just over 3lbs. I did not half the marinade or glaze. https://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949
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Hi Chris

WELCOME!!!!!

Check the pork recipes here. There are some really good pork tenderloin recipes with delicious sauces/glaze. I am sure you will find something to your liking there.

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Pork Recipes

Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts--everything but the oink.
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I always do mine indirect on the gasser at about 350. Takes about 25 minutes to get to 140-145 internal temp. At 250, should not take more then 1-1.5 hours. You do not want to overcook a pork tenderloin. Aim for medium.
 
Sorry to hear about the hiccup in your health, be safe, drink plenty of fluids and get plenty of rest! As long as the pork isn’t open and waiting to go on the smoker, it sounds like the weather will be better next week as well as you!
 
It was awesome, came out great. Starting to feel better been battling diverticulitis for a few years but heading to Mayo,s to get some fixin I hope!
 
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