Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[bproffer]

Pork Tenderloin

For 1 pork "tenderloin", about 1 1/2 - 2 lbs.


1.   Marinate 2-3 hours with the following:
(approximate)

1/4 CUP Mr. Yoshida's Original Gourmet Sauce
3-4TBS Balsamic vinegar


2.   Rub just before grilling:

Garlic salt
Olive oil


3.   Cook at 225-240 until IT (Internal Temp) 115º-120º


4.   At 115º- 120º brush with a light coating of a mixture of Sweet Baby Ray's Chipotle BBQ Sauce + another batch of the marinade above. I go light on this sauce, if you use too much it will burn. I use the sauce as a flavor layer, and try not to smother the meat.

5.   At 125º  brush again, double foil and cooked until IT 150º -155º. That depends on how fast it's climbing. If it's climbing fast pull at 150º, if it's climbing slower then 155º.

6.   Remove from heat and rest 30 minutes. IT should climb to 160º-165º.

*I do not put into a cooler, or Cambro if ambient temp is in the 90's plus. If you take indoors, you might want to put into your unheated oven, cooler, or even your microwave (off of course) to hold the heat a little longer. Watch the temp and hold it below 165º. Unwrap if you have to, over 170º and the meat is overcooked, dry, etc.

*Retain any juices in the foil, might be 1/4-1/2 cup, and pour back on the loin when you slice. Overall, about 55-70 minutes.

Why so high of an internal temp? 145° + 3 min rest is the new safe standard and no chance of overcooking it at that temp. Try it next time! I don't think you'll be disappointed.

[hughver]

Smoke on low to an IT of 100-110, then sous vide at 138 for two hours, dry and sear. No pink, moist and very tender. 

[yorbar]

Pork Tenderloin

For 1 pork "tenderloin", about 1 1/2 - 2 lbs.


1.   Marinate 2-3 hours with the following:
(approximate)

1/4 CUP Mr. Yoshida's Original Gourmet Sauce
3-4TBS Balsamic vinegar


2.   Rub just before grilling:

Garlic salt
Olive oil


3.   Cook at 225-240 until IT (Internal Temp) 115º-120º


4.   At 115º- 120º brush with a light coating of a mixture of Sweet Baby Ray's Chipotle BBQ Sauce + another batch of the marinade above. I go light on this sauce, if you use too much it will burn. I use the sauce as a flavor layer, and try not to smother the meat.

5.   At 125º  brush again, double foil and cooked until IT 150º -155º. That depends on how fast it's climbing. If it's climbing fast pull at 150º, if it's climbing slower then 155º.

6.   Remove from heat and rest 30 minutes. IT should climb to 160º-165º.

*I do not put into a cooler, or Cambro if ambient temp is in the 90's plus. If you take indoors, you might want to put into your unheated oven, cooler, or even your microwave (off of course) to hold the heat a little longer. Watch the temp and hold it below 165º. Unwrap if you have to, over 170º and the meat is overcooked, dry, etc.

*Retain any juices in the foil, might be 1/4-1/2 cup, and pour back on the loin when you slice. Overall, about 55-70 minutes.

Why so high of an internal temp? 145° + 3 min rest is the new safe standard and no chance of overcooking it at that temp. Try it next time! I don't think you'll be disappointed.

I was pulling this from memory, I have not cooked one in some time. You are right about thev145 temp.

[DE]

Two tenderloins...
1. Put favorite rub on them
2. Cut a slit about 1 inch from each end deep down middle but do not go all the way through.
3. Put Apple Pie filling in the slit
4. Wrap in Bacon
5. I cooked these on the PG1000 starting in zone 4 and moved to zone 3 at a set temp of 425.
6. Pulled when temp reached 145 and let rest.
 [ Invalid Attachment ]
 [ Invalid Attachment ]
 [ Invalid Attachment ]
 [ Invalid Attachment ]
 [ Invalid Attachment ]

[hughver]

That dish looks mighty good and I've got a couple of pork tenderloins that I'd like to try this on tonight. What is zone 3 and 4 mean to someone without a PG1000? Was the bacon partially cooked prior to start? Was it fully cooked at the end? Was the smoke flavor adequate at that high temperature? Thanks for responses.

[DE]

What is zone 3 and 4 mean to someone without a PG1000?
Thanks for asking, I should have pointed that out. Zone 3 and 4 are the indirect zones on the PG. Zone 3 is about 12 inches above zone 4 and the temps there will be about 25 higher than zone 4. The PG cooks from Top down with heat originating from zone 1, the grilling section, straight up to zone 2 and then across to Z3 and then down to Z4 and then on down to the exhaust. Longwinded but that's the story of the PG.

Was the bacon partially cooked prior to start?
Yes I partially cooked in oven on baking sheet because of the time. Certainly not required however.

Was it fully cooked at the end?
Yes it was fully cooked and as Bacon is, it was GOOOOOOD!

Was the smoke flavor adequate at that high temperature?
I was not after a smoke profile with that short of a cook (around 25 minutes) and at those temps I would not have gotten one if I was.

Changes I will make next time will be to put a little more of the Pie filling on it, not just trying to fill the cracks. This will make it a little harder to wrap in Bacon but I think it will be better.  I will also try it on a pork loin as well down the road.

Hope this got to you in time and hope it helps.

[hughver]

[Hope this got to you in time and hope it helps.

It did and thanks for the quick response. I don't know what more apple is for your application but I intend to slit the loin almost end-to-end make the slit at least 3/4 the way through.

[DE]

To clarify, I did my slit approximately 1 inch from each end, deep but not all the way through. I just filled the slit and will next time not only fill the slit but cover the sides of the slit making the entire top of the tenderloin covered with the filling.

[BigDave83]

put 2 in the sous vide supreme last wed. 137 for about 3.5 hours it ended up, took one out and dried hit with some SPG and browned in a hot skillet. I am thinking of retherming the other one and finsihing on the gasser or in the davey crockett.

[hughver]

That's about what I did. They not as pretty as yours but they will have to do. 

[DE]

Oh but they will be when they are done for sure! Can't wait to see your finished pictures.

[SmokinPete55]

hi ,

one I did was sliced spirally so as to give max width .



add cream cheese and spinach

 

rolled and tied with rub dusted



done deal

[DE]

No that’s the way to do it! Thanks!

[hughver]

Smoked on the DC @ 175° for 30-40 minutes then @ 300° until IT of 137-142°. The good: Yes DE, flavor was fantastic, moderate smoke profile, slightly pink at thickest part. The bad: The bacon could have been more well done, next time I'll partially pre-cook in the oven before wrapping. I served warmed extra apple filling on the side.

SmokinPete55, I like your butterfly solution better than a slit. Exactly how did you achieve that result?