Smoked Pork Tenderloin

   / Smoked Pork Tenderloin #1  

2LaneCruzer

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Joined
Nov 17, 2011
Messages
16,687
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.
 
   / Smoked Pork Tenderloin #2  
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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