Tenderloin on the Smoque

[Bradley Mack]

Pork tenderloin. Weber’s grill master blend pellets, a maple chipotle concoction and a bit of ground roast coffee beans to even out the sweetness. Smoque set to 250 F and internal temp of 160 F. Turned out excellent.

 

[Wilmer Cogburn]

Wow!

That looks awesome!

 

[Tim Campbell]

I agree with Wilmer!

 

[Mike Freel]

I was wondering what to have this coming Sunday and having seen what you did I know I will be doing a pork loin. Thanks for the motivation

 

[Timothy F. Lewis]

That looks more like a normal loin than a tenderloin but, I could be wrong. Whatever it is I’d be happy with a few slices!!

 

[Bradley Mack]

That looks more like a normal loin than a tenderloin but, I could be wrong. Whatever it is I’d be happy with a few slices!!

It’s funny you mention. The butcher shop had it labelled as tenderloin and my wife mentioned “this just looks like a normal loin.”

I just work here.