Smoked Pork Tenderloin

   #1  

2LaneCruzer

Super Star Member
Joined
Nov 17, 2011
Messages
14,724
Location
Oklahoma
Tractor
John Deere LX172
Cooked this yesterday...it came out great! Never cooked one that turned
out this moist and such a great flavor!


One pork loin, (3 to 5 lbs or so), sliced bacon and dry BBQ rubb (preferably DG's #2 rib rubb. This is my own formula; recipe upon request)

Brine:

4 cups water

1/4 cup Kosher salt

1/4 cup light brown sugar

1 tbsp garlic powder

1 tsp Thyme

2 tbsp peppercorns

2 tbsp rib rubb

1 tbsp Sesame oil

2 tbsp lime or lemon juice

Mix brine and place into a 1 gallon freezer bag along with the
tenderloin. Allow to marinate in frige, at least 4 hours, preferably
overnight.

Remove tenderloin, rinse and dry with a paper towel. Place on cookie
sheet, spray with olive oil and add a generous coating of dry rubb.
Wrap with bacon, secure with toothpicks and sprinkle rubb on bacon.
Preferably, allow to sit in frige for about 4 hours; remove and allow to
come to room temp.
Place on smoker at 250 degrees until internal temp
reaches 160 degrees; about 2 and 1/2 hours. Some say 140 degrees is
done, but not for me. Use your own discretion...my bacon wasn't even
done when it reached 140.
I use Mesquite, Pecan and Oak as my smoking wood.
 
   #2  

RobertN

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Apr 6, 2000
Messages
8,532
Location
Shingle Springs California
Tractor
New Holland TC40D
Sounds good! I like to rub with Pappy's low salt rub or Cow Camp rub.

When I do my own rub, I like to add/use smoked paprika as the base of the rub.

I use an electric smoker; I found Jack Daniels barrel chips locally. Those are fun to experiment with(although I typically use Apple for pork).
 
 
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