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pork tenderloin

A.J.
A.J. Posts: 25
edited November -0001 in EggHead Forum
Thinking of smoking a pork tenderloing, Looking for any suggestions for rubs or ways to cook how long and what temp?
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    evoo, salt, pepper, herbes de Provence. Raised (to gasket level) direct (no platesetter) at 400°. Turn every 5 minutes til done. should take about 25-30 minutes. Delicious.

    I pulled this one at 135-140°. Too rare for me. Cool center. Next time I do one, I will go 150-155°. Up to you though.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1041521&catid=1

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hoss
    Hoss Posts: 14,600
    I did 2 today.250 dome,indirect,rubbed with RichardFL's mystery mix,pulled at 140 internal temp.D.E.L.I.S.H.!!! :)
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  • Little Chef
    Little Chef Posts: 4,725
    AJ: Pork tenderloin is super lean. I have always gone hot and fast, and pull at 137* internal. Just don't overcook it. You can add some wood for a bit of smoke, but this is typically a quick cook.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    If you have time butterfly it out flat and stuff. If not sometimes I'll make one cut almost threw the center lingth ways leaving the ends intact making the loin one big pocket filling with a layer of blanched spinich, saltaed mushrooms, some kind of anti pasta sause or spicy spread and cheese. Meat temp as has all ready been said about 135-140.
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