Question on Pork Tenderloin

stan · Dec 30, 2004

I am planning on doing a couple of pork tenderloin on New Years Day (along with some baby backs, turds and sausage). I have done tenderloin once before and they turned out pretty good. May have been just good luck.

I am looking for some advice on how long to smoke them before wrapping them in foil and how long should they stay on the heat total.

Do not want to over do them!

brdbbq · Dec 30, 2004

http://www.bandera-brethren.com/index.php?module=recipes&func=display&lid=44&pid=4

Recipe Section under pork

BBQchef33 · Dec 30, 2004

rule of thumb is 45 mins per lb for tenderloin(60-90 for Butts). I wrap at about 155 and brintg it to 170-175, then cooler it for a while.

Nice variation is to make an X slice down the center of the tenderloin using a long carving knife. Insert the knife thru thru each end. DONT slice to the outsides. BRown some sweet italian sausages under a broiler or in hot pan, dont cook them all the way. Just sear the sausage. Then push them down into the whole ya made in the porkloin. Do it from both ends and make sure ya fill the entire loin. Cook normally, just make sure the temps you take are from the loin, no the sausage so insert the thermometer and an angle into the pork. Slice them.... sausage stuffed porkloin.

pork fat rules!

nthole · Dec 30, 2004

Another great thing to do for a tenderloin is to wrap it in bacon. About 3 slices on the top, 3 on the bottom, two on the sides, tie it with kitchen string. Season the tenderloin first, then wrap it in the bacon. The smoke will still penetrate but the bacon will keep it nice and moist and will give it a great flavor. When I wrap it in bacon I never bother with foil. Usually goes about 2.5 - 3 hours, or until the internal temp is 165. Then I take it off, toss a grate over the hot coals and sear the bacon real fast to crisp it up, about a minute on each side.

It really is terrific.

MrSmoker · Jan 1, 2005

I smoked a pork loin yesterday,followed Bill's(TK Method)Pork Loin recipe exactly this time. Bought a 5lb. loin at Wally World ($2.24lb.) normaly the OL insist on the loins from the most expensive markets($4.95lb.and up).She didn't know where i bought this one and raved about it.From now on i'm buying my meat at WW at 5:00 am while she's still sleeping :wink: Going back this mourning for Babybacks,they will be all rubbed before she gets out bed and the wrappers in the trash :lol: Happy New Years Brothers

Bill-Chicago · Jan 1, 2005

brdbbq said:
http://www.bandera-brethren.com/index.php?module=recipes&func=display&lid=44&pid=4

Recipe Section under pork

Wait Stan, this link is for loin, not tenderloin.

Phils right, the tenderloins are about 2# at most, 45min per#, I cook mine no more than 1.5hours

good luck

jgh1204 · Jan 1, 2005

Sam's club usually has the tenderloins for $3.48/lb and the pork loins for $1.88.

stan · Jan 2, 2005

Thanks Guys - I did one as Neil advised above wrapped in bacon about 2 hrs it was great. The other I just used rub on it and it was on about 2 hrs as well.

I also did baby backs 3 slabs, 4 hours @ 220-240 degrees. Then wrapped them did not add anymore fuel and left them in for another hr. Then through them in the cooler for another hour (never did the cooler thing until yesterday). They were so tender and moist.

I also did a JD fatty. 1st one and it was great. Got a large one at sams and just a little left as everyone just munched on it.

Lastly, I made some turds. Cream cheese, a local butchers special sausage (slightly cooked), onion flake, olive oil, cracked pepper, and a little horse radish. They were great as well. I had left over filling so I stuffed 2 pablono peppers then sliced them to put on crackers. Big hit as well.

A great way to ring in the New Year, good que watching Texas win the Rose Bowl. Have to say that since I just moved to Austin.

See ya

Ron_L · Jan 2, 2005

It all sounds great, Stan! I'm glad everything came out OK. I like you idea of stuffing poblanos with the leftover ABT filling. I'll have to try that.

Here's a recipe for pork tenderloin that I've cooked on the grill that we all liked. The sauce was a little bitter, but not bad. I don't see any reason why it wouldn't work low and slow as well.

http://www.phhp.ufl.edu/~tlambert/recipes/Coffee-Crusted-Pork-Tenderloins.htm

I normally cook a turkey in the kettle on new Years Day, but we had 12 sixteen-year-old girls overnight last night, so my New years Day was filled with Honey-dos... :roll:

Jorge · Jan 2, 2005

Ron_L said:
I normally cook a turkey in the kettle on new Years Day, but we had 12 sixteen-year-old girls overnight last night :roll:

Vicodin mod! 8)

parrothead · Jan 2, 2005

Jorge said:
Ron_L said:

I normally cook a turkey in the kettle on new Years Day, but we had 12 sixteen-year-old girls overnight last night :roll:

Click to expand...

Vicodin mod! 8)

You mean Viagra mod?

Question on Pork Tenderloin

stan

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brdbbq

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BBQchef33

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nthole

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MrSmoker

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Bill-Chicago

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stan

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Jorge

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parrothead

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