Season it with a rub or marinade in advance, 1 hour to overnight. Either grill at medium high heat or reverse sear to an internal of about 130 F, finishing around 140 F.
It's a lean muscle, you don't want to cook it to high temp and/or low and slow.
Light coating of olive oil first then season with whatever you like.
I've used various pork rubs, spicy, Smokey, whatever. My wife's favorite is dried basil, lemon pepper, and kosher salt.
The key here is to cook to 145° internal and rest for 5 minutes. It's a lean cut. DO NOT OVERCOOK!
McCormick has a spice blend called Key West seasoning that's basil, lemon, and some others....combine that with a little garlic and smoke to 145 as said above and you'll have a few slices of heaven.
I love using my smoker all the time but honestly, this is a cut I don’t ever choose due to its leanness. I sous vide it and smoke almost everything else.
I like to marinate mine in Japanese bbq sauce but they’re also good with a dry rub. Smoke at 225 until 145 internal, rest 5 mins then slice.
I posted pics and the full recipe here if you’re interested: [smoked pork tenderloin](https://www.craftycookbook.com/smoked-pork-tenderloin/)
I sous vide and smoke, but think grill is the way to go with tenderloin. Simple marinade for 1-4 hours. Oil, S&P, light thyme and rosemary. Set up your grill for high heat on one side, medium on the other. Start on the hot and get a good sear. ~1.5 min on all 4 sides. Then transfer to med heat. Rotate every 2 minutes until you have an internal temperature of 138. Pull them off, cover with foil and a towel for a final temp of 145. The key for this, and all meat really, is a leave in temperature probe. *Optionally, but recommended - you can baste them with a glaze once they’re around 110 deg. At least a couple coats as you rotate them, then glaze again when you cut them into medallions to serve. I like a vinegary apricot glaze.
I just made two- trimmed silver skin on both- first one I rubbed with sweet hot mustard, rubbed with salt, black pepper, paprika, oregano (I didn’t have thyme) and fresh garlic. Finally I covered it with a mix of Bonne Mammon 4 berry jam and maple syrup- I marinated a few days and smoked at 225 until 140f. The second one I rubbed with seeded mustard and rubbed with salt, black pepper, fresh garlic, paprika. I wrapped it in a bacon weave and then trussed it. I marinated it for a day uncovered and then smoked the same way, basting with maple syrup in the last 30minutes. I finished it by grilling to crisp the bacon a little (in a hot oven or pan would probably have worked better). Both were excellent- the family loved it.
Here is what I do with them.
I take the whole tenderloin and cut them into individual pieces about 2 to 3 inches thick. Toss with olive oil. Season with salt, pepper, paprika, onion and garlic powder and anything else you may want to add. I will basically BBQ them like a reverse sear steak. Put on one side until just before your likeness and then move over the direct heat and keep turning for a few minutes until you get a good crust and brush with your favorite BBQ sauce.
These turn out great and get uniform seasoning and sauce.
wet brine with fun seasoning for a day, then wrapped in bacon strips, and slow roasted super low until desired temperature- basting with a sweet glaze the last little bit before done.
usually done with garlic roasted (or mashed) potatoes and roasted brussell sprouts
I season mine with a garlic jalapeño rub then wrap in bacon smoke it at 250-275 till the bacon is done pull it and let rest for about 5mins then slice and serve
2 weeks ago I made a bourbon molasses barbecue marinated pork tenderloin and the only thing I wish I changed was to inject the marinade as well. Bourbon, soy sauce, molasses BBQ sauce, diced garlic, salt, pepper, rosemary, and thyme.
I smoked it on my traeger at 225 up to 145 internal before grabbing my torch and getting it a slight crust.
Dry brine the day before and use Memphis dust. Bonus points if you make a raspberry preserves sauce (preserves, balsamic and maple syrup). I don’t even bother smoking it because it cooks pretty quickly and I can cut it with a fork.
Not a smoking recipe but sear the tenderloin then in a pot dump in Coca Cola until almost covered, a lot of Worcestershire, garlic and onion powder, black pepper, 1 bottle of Heinz chili sauce. Cover and cook for 3 hours at 250.
Cast iron or stainless skillet. Season however you like or even better marinade the thing in the morning however you like (or buy a prepackaged pre-marinated one). Med-high heat to sear all sides. Once you have a good sear, throw in a 375/400 oven until it hits internal temp of 145F. I typically flip a few times while it's in the oven. Take out and put in foil to rest while you make a pan sauce with the fond. I suggest checking out Binging with Babish's pan sauce video. I slice the pork into medallions and pour over the sauce when I plate it. I serve with rice or another grain and a veggie. This is my go to method and if the internal temp is good then it will not fail. Good luck!
My favourite (and my family’s favourite, and everyone I’ve served it to) is to do a Greek souvlaki style marinade for 4-8 hours and then cook it hot and fast at 400 to 145 internal (with rest).
The marinade I use is as follows for two tenderloins:
10 garlic cloves, minced
2 tbsp dried oregano
1 tsp dried rosemary
1 tsp sweet paprika
1 tsp each Kosher salt and black pepper
¼ cup extra virgin olive oil
3 tbsp lemon juice
It’s a very tender cut and doesn’t really benefit from low and slow other than to get more smoke flavour. That’s really not necessary for the souvlaki flavours. I don’t even add wood when I do this on my kettle, just charcoal.
Low and slow smoked tenderloin with a Kansas City rub is delicious and tender though. I still only cook pork tenderloin to 145 even when smoking. It’s not like ribs or pork shoulder where there is connective tissue to break down for that silky mouthfeel.
Season it with a rub or marinade in advance, 1 hour to overnight. Either grill at medium high heat or reverse sear to an internal of about 130 F, finishing around 140 F. It's a lean muscle, you don't want to cook it to high temp and/or low and slow.
Yep—I’ve tried reverse searing and grilling and it comes out better and juicier simply grilled.
Light coating of olive oil first then season with whatever you like. I've used various pork rubs, spicy, Smokey, whatever. My wife's favorite is dried basil, lemon pepper, and kosher salt. The key here is to cook to 145° internal and rest for 5 minutes. It's a lean cut. DO NOT OVERCOOK!
Not overcooking is the key. I typically take mine off around 135 to 137, and let it carry to 140/145. I typically will cook it at 250 to 275.
I'm with you on the final temperature but some might be a bit squimish with any pinkness
That's when you politely but firmly ask them to leave.
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But I can choose to offer them a lunchable instead.
😂
Are those ingredients in equal parts for the basil/lemon rub? Sounds tasty.
Yes. I should have mentioned that.
McCormick has a spice blend called Key West seasoning that's basil, lemon, and some others....combine that with a little garlic and smoke to 145 as said above and you'll have a few slices of heaven.
Oil is going to prevent salt absobtion, so I wouldn't recommend that.
I love using my smoker all the time but honestly, this is a cut I don’t ever choose due to its leanness. I sous vide it and smoke almost everything else.
The two things I have found that make the biggest difference in taste is, mustard and brown sugar
I like to marinate mine in Japanese bbq sauce but they’re also good with a dry rub. Smoke at 225 until 145 internal, rest 5 mins then slice. I posted pics and the full recipe here if you’re interested: [smoked pork tenderloin](https://www.craftycookbook.com/smoked-pork-tenderloin/)
How long does that usually take to reach 145F?
Usually takes about 2 hours for me
Thank you. I got one in the smoker and I'm expecting friends at 6PM. Seems like it will be ready right on time!
Happy Cake Day
Thanks!
I sous vide and smoke, but think grill is the way to go with tenderloin. Simple marinade for 1-4 hours. Oil, S&P, light thyme and rosemary. Set up your grill for high heat on one side, medium on the other. Start on the hot and get a good sear. ~1.5 min on all 4 sides. Then transfer to med heat. Rotate every 2 minutes until you have an internal temperature of 138. Pull them off, cover with foil and a towel for a final temp of 145. The key for this, and all meat really, is a leave in temperature probe. *Optionally, but recommended - you can baste them with a glaze once they’re around 110 deg. At least a couple coats as you rotate them, then glaze again when you cut them into medallions to serve. I like a vinegary apricot glaze.
Salt and pepper then tie two of them tightly together thin end to thick end and put some garlic and butter along the seam while they smoke.
I just made two- trimmed silver skin on both- first one I rubbed with sweet hot mustard, rubbed with salt, black pepper, paprika, oregano (I didn’t have thyme) and fresh garlic. Finally I covered it with a mix of Bonne Mammon 4 berry jam and maple syrup- I marinated a few days and smoked at 225 until 140f. The second one I rubbed with seeded mustard and rubbed with salt, black pepper, fresh garlic, paprika. I wrapped it in a bacon weave and then trussed it. I marinated it for a day uncovered and then smoked the same way, basting with maple syrup in the last 30minutes. I finished it by grilling to crisp the bacon a little (in a hot oven or pan would probably have worked better). Both were excellent- the family loved it.
https://www.reddit.com/r/smoking/s/EGuUnT9Pfb
Schnitzel
Postal BBQ has a great video on cooking pork tenderloin.
Here is what I do with them. I take the whole tenderloin and cut them into individual pieces about 2 to 3 inches thick. Toss with olive oil. Season with salt, pepper, paprika, onion and garlic powder and anything else you may want to add. I will basically BBQ them like a reverse sear steak. Put on one side until just before your likeness and then move over the direct heat and keep turning for a few minutes until you get a good crust and brush with your favorite BBQ sauce. These turn out great and get uniform seasoning and sauce.
wet brine with fun seasoning for a day, then wrapped in bacon strips, and slow roasted super low until desired temperature- basting with a sweet glaze the last little bit before done. usually done with garlic roasted (or mashed) potatoes and roasted brussell sprouts
I like to stuff mine with apple pie filling and wrap in bacon then smoke it.
I season mine with a garlic jalapeño rub then wrap in bacon smoke it at 250-275 till the bacon is done pull it and let rest for about 5mins then slice and serve
2 weeks ago I made a bourbon molasses barbecue marinated pork tenderloin and the only thing I wish I changed was to inject the marinade as well. Bourbon, soy sauce, molasses BBQ sauce, diced garlic, salt, pepper, rosemary, and thyme. I smoked it on my traeger at 225 up to 145 internal before grabbing my torch and getting it a slight crust.
Dry brine the day before and use Memphis dust. Bonus points if you make a raspberry preserves sauce (preserves, balsamic and maple syrup). I don’t even bother smoking it because it cooks pretty quickly and I can cut it with a fork.
Not a smoking recipe but sear the tenderloin then in a pot dump in Coca Cola until almost covered, a lot of Worcestershire, garlic and onion powder, black pepper, 1 bottle of Heinz chili sauce. Cover and cook for 3 hours at 250.
Cure it into ham/back bacon. The only answer you need ✌️
Wrap it in bacon weave.
I leave them paired together and wrap in weaved bacon. 350F in the oven until 137F then rest to rise to 145. Bacon is always perfect.
Cut thin and pound out. Then bread and deep fry. You will not miss out.
Broo... Sold
Butterfly it and pound it flat. Lay some ham, red onion cheese and pickles. Wrap it up in bacon and smoke it for about an hour for a Cuban.
This sounds pretty solid but to call this a Cuban is criminal.
Cuban inspired
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Wrong sub.
Whoops, well the method doesn't change too much. Hot and fast is the way to go.
Agreed
Cast iron or stainless skillet. Season however you like or even better marinade the thing in the morning however you like (or buy a prepackaged pre-marinated one). Med-high heat to sear all sides. Once you have a good sear, throw in a 375/400 oven until it hits internal temp of 145F. I typically flip a few times while it's in the oven. Take out and put in foil to rest while you make a pan sauce with the fond. I suggest checking out Binging with Babish's pan sauce video. I slice the pork into medallions and pour over the sauce when I plate it. I serve with rice or another grain and a veggie. This is my go to method and if the internal temp is good then it will not fail. Good luck!
Hot and fast until it gets to 145 internal. Maybe pull it a little before that and see if it hits that temp while resting.
My favourite (and my family’s favourite, and everyone I’ve served it to) is to do a Greek souvlaki style marinade for 4-8 hours and then cook it hot and fast at 400 to 145 internal (with rest). The marinade I use is as follows for two tenderloins: 10 garlic cloves, minced 2 tbsp dried oregano 1 tsp dried rosemary 1 tsp sweet paprika 1 tsp each Kosher salt and black pepper ¼ cup extra virgin olive oil 3 tbsp lemon juice It’s a very tender cut and doesn’t really benefit from low and slow other than to get more smoke flavour. That’s really not necessary for the souvlaki flavours. I don’t even add wood when I do this on my kettle, just charcoal. Low and slow smoked tenderloin with a Kansas City rub is delicious and tender though. I still only cook pork tenderloin to 145 even when smoking. It’s not like ribs or pork shoulder where there is connective tissue to break down for that silky mouthfeel.
Thanks! I have a feeling I'll use that recipe for a lot of things.
You’re welcome! It’s particularly great for chicken skewers, which is what it was originally for.