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Smoked Pork Tenderloin

I am smoking two pork tenderloins on the medium egg this weekend. I am looking for suggestions on time and temp. I'll also take any lessons learned. [p]I'm a new owner, and cooked a beef tenderloin last week. This will be my first smoking though.[p]Thanks for the help.

Comments

  • KennyGKennyG Posts: 949
    JAllen,[p]Welcome to the forum and family![p]Pork tenderloins are an extremely lean and tender cut of meat and most folks here might suggest simply grilling at high temps (600* or so) like a steak. You don't need to go higher than 150* internal or they will dry out. There should be just a hint of pink in the middle.[p]I might be the oddman out, but I like to do a combination of smoking and grilling with these. I use a marinade suggested by our own Mrs. Dogs (J Appledog on the forum). It's simply orange juice, jerk sauce, and a splash of rum.[p]If you are not into capcaisin, leave out the jerk. I smoke them to an internal temp of 140* and then cover loosely in foil while cranking the Egg to 600*+ or so. Then do just a couple minutes per side to get the grill marks.[p]K~G

  • FireballFireball Posts: 354
    KennyG,
    You are da man!
    Fireball

  • tsticktstick Posts: 67
    JAllen,I smoke/cooked 2 pork tenderloins last Sunday. Their total weight was 2.75 lbs. Brined overnight, covered with mustard and sweet rub. Cooked for 2.5 hours @ 250. They were great. tstick

  • JimWJimW Posts: 450
    JAllen,
    I tie mine together lengthwise, big end to small end, and grill at 350 degrees until they reach 140 degrees internal, about 30 to 35 minutes. Let rest for about 10 minutes and slice.
    JimW

  • PorkT_06_13_0017_49_04_small.jpg
    <p />JAllen, you are going to like the results. KennyG cooks a little hotter that I have, next I think I'll try it his way. I also only cook to about 145 internal.[p]Good luck.

    [ul][li]Pork Tenderloin[/ul]
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