Any tips for smoking pork tenderloin?

RoscoeFL · February 2019

Greetings, all. I am a newbie - have used my XL Egg to smoke a pork shoulder, grill a spatchcocked chicken, and grill a few steaks and burgers so far. I think I'm getting the hang of it. I want to smoke a pork tenderloin tomorrow. Now I know many say its not worth smoking because there is not enough fat, but when I lived in Chicago I used to shop at Paulina Meat Market and they used to sell this amazing pepper-encrusted smoked pork tenderloin. I'd like to try and recreate it down here in FLA. My first though was to ask them if they would share any tips, but - as luck would have it - they are shut down for the week for their annual winter break!! So, I just thought I'd throw the question out there on this forum to see if anyone has ideas to share. Greatly appreciate it. Thanks!!

Aubie1 · February 2019

For some reason if you don't get any replies recommend you go to pork forum and google smoked pork tenderloin. You should find some helpful info there.
I would give you some tips but I have not done any pork tenderloins on the egg. Good luck.

NPHuskerFL · February 2019

I normally....CI pan sear. Finish indirect. Don't over cook. I prefer searing first on this particularly lean cut to seal in as much moisture as possible.

I guess you could go L&S for some smoke to begin. And finish with a sear.

Mickey · February 2019

direct or indirect (i like direct raised) 350 till 200/205........... pulled pork tenderloins

CornfedMA · February 2019

I’m a fan of direct cooking lean cuts like this. If you like pepper, go for it. 325-350 should give you a decent finish on the outside. I like my tenderloin around medium, maybe a touch less so I take the internal to 135 or so. Good luck and welcome to the cult!

GaBGE · February 2019

I cook them pretty frequently but usually a quick weeknight cook. I cook them whole raised direct about 325 degrees to an IT of 145.

Komokaegger · February 2019

We did one by slicing the tenderloin length wise and butterflying it open. Filled it with lightly sautéed onion and garlic with butter. Rolled it up with some partially cooked bacon around the outside and tied. Cooked it at 250 raised direct until IT of 140 deg...
Was moist and delicious

unoriginalusername · February 2019

Literally just funished these 20min ago. Smoked with cherry wood at 250 and then seared quickly. Served with a sour cherry reduction sauce

Komokaegger · February 2019

Looking good!

JethroVA · February 2019

I agree with the above who said direct cooking and pan searing. Do not go "low and slow" as the a tenderloin cooks very differently from a butt. Pork tenderloin has very very little fat. I would either find a recipe for butterfly & stuff, or cut medallions or pan sear. Here's what I'm cooking tomorrow night...
https://www.allrecipes.com/recipe/77155/pork-tenderloin-alla-napoli/

drumdudeguy · February 2019

High direct at 375 with Cavenders Greek Seasoning. Can’t miss! When it comes off serve on Sister Schuberts rolls with various BBQ sauces (including mustard).

JohnnyTarheel · February 2019

I always do mine 375 raised direct. Takes about 25 to 35 minutes and pull at 145 internal.
Did these last night...

CigarCityEgger · February 2019

I’ve got a pork tenderloin planned for tomorrow with a teriyaki marinade and run it indirect about 300/325 til IT reads 140. Turned out delicious last time

tybenj · February 2019

I usually go 325 direct, run with evoo and calendars, then pull at 135. Hardcore carnivore black is another simple thing to season with.

I usually do pork loins during the week when I'm to lazy to make something more involved. Start the grill, season the loin, make a drink, throw it on the grill and wait .

dmchicago · February 2019

I got nothing except that Paulina’s was one of my favorite meat markets when I lived in Chicago.

dmourati · February 2019

Try the APL recipe linked here:

https://eggheadforum.com/discussion/1211095/pork-tenderloins-glazed-with-peach-preserves-and-rosemary

Any tips for smoking pork tenderloin?

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