About Us

Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Thursday, November 4, 2010

Pork Tenderloin

  • Pork Loin is a great cut of meat to cook on the smoker, offset side of a gas grill and even in the oven. It is easy to cook and this recipe can be modified to satisfy just about every taste profile. The cut of meat is juicy and hard to screw up as long as you pull it at the correct temp and let it rest for a little while!


    Pork Loins usually come cryovac'd in a two pack so this recipe is for TWO. Cut it in half if you are only cooking one tenderloin.

    Season Salt - 1 tblspn
    Chili Powder - 2 1/2 tblspn
    Onion Powder - 1 tblspn
    Garlic Powder - 1 tblspn
    Black Pepper - 1 1/2 tblspn

    Sweet Mesquite Seasoning - shake very liberally over entire tenderloin after all other spices have been rubbed in.




    Rinse off the tenderloins in cool water and let air dry for a few minutes. Generously cover the tenderloin with the dry rub recipe until completely covered.



    Shake the Sweet Mesquite Seasoning over the tenderloins until well coated.



    Smoke the tenderloins as low and slow as possible - usually around 225 - 250F grate temp. Flip over after about 45 minutes. Pull and rest the tenderloins when internal temp is about 140F internal temp.

    Rest the tenderloin by wrapping in a few layers of foil and then wrap in an old towel and place in a clean dry cooler for at least 30 minutes and up to 1 hour.



    Cut into medallions and serve with your favorite side dish!


    Some other ideas -

    Some people like to brine their tenderloin - to do this mix 2 tblsns of salt into a pot of water large enough to submerge the two tenderloins. Submerge in the brine mix for 2 - 4 hours. Rinse well and then refrigerate until you are ready to cook.

    Some people like to brown the tenderloin in a hot skillet. This is to seer the juices inside and to create a "crust" or "bark" on the outside. The amount of spices I added to the dry rub recipe will add a pretty thick bark and if the tenderloin is cooked at 225 - 250 F grate temp AND you rest the meat before slicing, you shouldn't have any issue with juiciness. If you are cooking on a gas grill, you can help by putting a disposable 1/2 pan filled a few inches with water and some more of the same spices in the dry rub recipe to increase the moisture at the grate which will also help with tenderness.

    Some people like to add a 1/2 cup of brown sugar to increase the sweetness and the thickness of the bark. This is a great idea.

No comments: