Pork tenderloin

[Grabber70Mach]

What's the best way to smoke a tenderloin? Thought of stuffing it with some sausage, wrapping it with bacon then smoking it. Thoughts or recommendations?

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[txsmkmstr]

What's the best way to smoke a tenderloin? Thought of stuffing it with some sausage, wrapping it with bacon then smoking it. Thoughts or recommendations?

Save the stuffing stuff for regular pork loins. Tenderloins are best by themselves without any wrapping or stuffing. I trim off the sliver skin and any extra fat, square up the ends (use those trimmings for cook's treats), roll in your favorite rub and smoke away. I like mesquite wood running about 250* until internal hits about 160* (couple hours or so). Pull, let rest about 15 minutes, slice and serve with some Carolina Mustard Sauce.... good stuff - now I'm hungry.

[FR8 Train]

Of course anything wrapped in bacon and filled with your favorite toppings is pretty good too.....any way you do it it should be good. Best of Luck.

[egghead]

What's the best way to smoke a tenderloin? Thought of stuffing it with some sausage, wrapping it with bacon then smoking it. Thoughts or recommendations?

Save the stuffing stuff for regular pork loins. Tenderloins are best by themselves without any wrapping or stuffing. I trim off the sliver skin and any extra fat, square up the ends (use those trimmings for cook's treats), roll in your favorite rub and smoke away. I like mesquite wood running about 250* until internal hits about 160* (couple hours or so). Pull, let rest about 15 minutes, slice and serve with some Carolina Mustard Sauce.... good stuff - now I'm hungry.

What he said - but I like pecan for smoke (just a personal preference on pork) and I pull mine at 140 and tent for a few minutes - real moist (actually I have pulled at 135 and let it coast beyond 140). All the bad guys are dead and gone at 140. I know the government says 160 on pork but they are way too conservative in their tables. Check out the table in the below link.

http://whatscookingamerica.net/Informat ... eChart.htm

[Bauer8It]

I like to coat with Tone's Southwest Chipotle spice from SAMs Club and smoke with pecan wood until 135 degrees and tent. This produces a very moist tenderloin and is safe.

Enjoy

[Tree-bark]

I cooked one several weeks back and it turned out great! I stuffed mine with boudain and green onions, seasoned it up and wrapped with bacon!.............ummm ummm good

[txsmkmstr]

I knew when I posted internal temps there'd be some discussion - and it wasn't from a food safety standpoint as much as personal preference.

I've run them as high as 175 and they still were moist... I've stopped at 145 with good results too. What I do like seeing is a pronounced smoke ring (yes, i know it's just a visual) against the "cooked" pork color vs. a smoke ring next to rare/medium rare pork color.

The tenderloins are a very forgiving cut so if you go over your target temperature all is not lost. I just wish they weren't so pricey all the time. Our local Brookshires had a buy one get one for a penny sale - lets just say the freezer is well stocked now.

[Grabber70Mach]

Thanks for the suggestions