Pork Tenderloin Question

[Rich777]

Got a 6.5lb tenderloin in the smoker @ 225. This is a first time for me, what should I be looking for? What is the best internal temp, resting time,foil or not? HELP!!!!

[bigwheel]

That sounds purty big for a Tenderloin. Sure you aint got a regular old loin? At any rate....both normally do best cooked quickly. Once the internal temp gets past 150 it turns to sawdust..so I pull it somewhere prior to that. 140-145 should work. Have heard of some who go for 135 but that a little on the wormy side for me. Hope this helps.

bigwheel

[Rich777]

Thanks bigwheel. And you are correct,pork loin. My mistake.

[OSD]

What BW said. anything over 145 is starting to get dried out.

[DATsBBQ]

What BW and OSD said

Now you could foil it 130* and not worry too much about drying out (I own stock in a foil company)

[Rich777]

Pulled at 140 internal, let rest for an hour and half. Grilled some onion, zucs, and squash. Turned out real good. Thanks for the help guys.

[OSD]

Looks good.

[SteerCrazy]

looks fantastic rich!!! Next time cure that bad boy and smoke it. Mighty fine back bacon you get, mighty fine!

[Scotty Da Q]

What SteerCrazy dun said.

[Rich777]

Thanks guys, any tips on curing.

[DATsBBQ]

Great looking loin there My knowledge of curing is pretty much limited to the back of package of cure But there are those here, and you know who you are, who can provide many good tips.

[OSD]

I think if you check in this thread, there is a link posted on how to do the cure for the loins to be back bacon.

http://texasbbqforum.com/viewtopic.php?t=629

[SteerCrazy]

I think if you check in this thread, there is a link posted on how to do the cure for the loins to be back bacon.

http://texasbbqforum.com/viewtopic.php?t=629

that's exactly it......turns out great! plenty for neighbors or leftovers!!!

[hornian]

I always pull at close to 135, and then wrap it in foil and let it rest for 30-45 minutes. I've never had any problems with it being undercooked, no one has ever gotten sick (including pregnant women), and it is uniformly lauded as the juiciest and most tender pork loin that people have had.

[SoEzzy]

I also pull loin at 135°F internal, and then tent it with foil and let it rest 10 - 15 minutes.

It will continue to increase the internal temperature up to about 140 - 145°F, and will leave you with a good smoke ring around the outside and a hint of pink in the middle.