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Author Topic: Pork Loin vs Pork Tenderloin?  (Read 811 times)

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reubenray

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Pork Loin vs Pork Tenderloin?
« on: May 22, 2019, 06:54:53 AM »
I have smoked pork loins several times, but I have never done a tenderloin.  What would I do different?  The tenderloin is have the size of the loins that I have smoked before.  I would assume this would cook faster and it would have more of a chance of being overcooked.  Is this correct?    I wrapped the loins with bacon when I have smoked them.
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pmillen

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Re: Pork Loin vs Pork Tenderloin?
« Reply #1 on: May 22, 2019, 08:24:10 AM »
I think you'll find quite a few successful cooks here if you search on pork tenderloin.

Here's one https://pelletfan.com/index.php?topic=614.msg13781#msg13781
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Paul

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LowSlowJoe

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Re: Pork Loin vs Pork Tenderloin?
« Reply #2 on: May 22, 2019, 11:25:32 AM »
First time I had pork tenderloin , was probably the best I ever had, or at least that's the way it exists in my memory.   It was basically just cooked a lot like you might cook a steak, I think it was probably marinated prior to cooking, but I honestly don't remember.   

 I don't cook them very often, but when I do, I basically more or less  cook them at about 225F , then give them a little bit of a sear at the end.
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BigDave83

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Re: Pork Loin vs Pork Tenderloin?
« Reply #3 on: May 22, 2019, 08:32:18 PM »
I did one the other week, cut it in half rib rub on one and brisket rub on the other. I don't remember how long it took. I started it at 200 and finished at 375 because I was running out of time. did internal of 138 to 142 depending on where I poked it.  came out nice, juicy a hint of pink but I was good with that and the GF didn't mind because she has seen all the signs about pink chicken at BBQ places, she just thought it was because of the smoke and thought it was great.
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triplebq

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Re: Pork Loin vs Pork Tenderloin?
« Reply #4 on: May 22, 2019, 09:05:51 PM »
This is a cook I did a while back on the Grid Iron.

1. Injected with Butchers Pork Injection (Mixed with Apple Juice)
2. Rest in Fridge overnight
3. Added Rub while pit was coming up to temp
4. Pit was set to 275. I used mix of Lumberjack Oak, Hickory, Cherry
5. When food hit 145 I rubbed with Blues Hog BBQ Sauce
6. Pulled, let rest and sliced.
7. Entire cook took about 80 mins.



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Osborn Cox

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Re: Pork Loin vs Pork Tenderloin?
« Reply #5 on: May 23, 2019, 08:06:56 AM »
Looks perfect to me!
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Bar-B-Lew

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Re: Pork Loin vs Pork Tenderloin?
« Reply #6 on: May 23, 2019, 09:15:53 AM »
Quote from: Osborn Cox on May 23, 2019, 08:06:56 AM
Looks perfect to me!

I agree.  That looks incredible.
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Ralphie

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Re: Pork Loin vs Pork Tenderloin?
« Reply #7 on: May 23, 2019, 09:42:11 AM »
Triple, that food looks awesome.  And great photography too.
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wilpark

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Pork Loin vs Pork Tenderloin?
« Reply #8 on: May 24, 2019, 07:37:54 PM »
https://www.instagram.com/p/BfrXFOIhhPj/?igshid=1s9ofjm4pvjm

Picture of mashed cauliflower and pork loin. Sorry i dont have the pics to upload
« Last Edit: May 24, 2019, 07:41:15 PM by wilpark »
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wilpark

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Re: Pork Loin vs Pork Tenderloin?
« Reply #9 on: May 24, 2019, 07:42:49 PM »
big loin fan.  Tenderloin stresses me out.  willnit dry etc.  Plus that thin layer of fat on loin is terrific

Sent from my SM-G975U using Tapatalk

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