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[bregent]

 Anyone have a recipe for pork tenderloin on the pellet grill? I cook chops and pork loin on the pellet grill all the time, but usually do tenderloins in a pan because they are so lean.

[Bentley]

Always been a cut of Pork I just brined, rubbed and grilled.  Never tried to get fancy with it.

[Brushpopper]

I did some that were about an inch thick and wrapped in bacon.  They were wrapped and pre-seasoned from our local meat market.  They use their own rub.  Not sure what it consists of but they were extremely tasty.  I'll be doing them again soon because they were cheap and very tender.

[Queball]

Unfortunately, I haven't been there yet. ... Sorry, Can't help.

[Gringo]

I'm with Bentley.  I usually just grill it.

Every once in a while, I'll marinate it in Stubbs Pork Marinade and then grill.  Gives it a nice twang!

[pz]

I'll typically ruin chops and loin on the pellet cooker, but tenderloin is so tender I'm never messed it up. Like several others, simple grilling always works.

[TechMOGogy]

Guys if you have not cooked a pork tenderloin on your pellet grill your really misssing out.
Here’s how I cook them:
- trim any silver skin
- I rub with Smokin Brothers
- I place in a 1/4 pan with a small rack in the bottom
- Smoker at 350 (no need to smoke as it’s lean and tender)
- Pull when IT is 140 (about 35-40 mins)
We do one almost every week as it is so fast, simple and good!
My young kids say it’s like eating the best part of a baby back rib in every bite (and their right )
Give it a go
Will find some pics and post

[Free Mr. Tony]

I don't know if it's just bad luck, but I seem to have a spoilage problem with the tenderloins. By far, the most out of any product I've bought. I've bought them from different places too. Mostly come in those little 2 pack cryos. Often get quite a bit of funk off of them when opened even well before the sell by date.

If they aren't bad though, I agree with everyone else. The best part is they make a perfect slider. Cook whole, then each slice is pretty much slider bun sized.

[ScottE]

I use a similar process as foodr - light rub, smoke for 30-60, then grill to finish by temperature. Sliced thin it goes great with mashed potatoes.

There's also pork sirloin, which is a larger, but similar lean cut (though often with a fat strap). I like cooking these better than tenderloins, but use the same process.

[Canadian John]

All I do is to coat with maple syrup(lightly),cook@~325º until 145º internal..No maple syrup??  Can use brown sugar.It isn't as good but acceptable.  If you want it can be smoked first ~1/2 hr then 325º....If over cooked it will be dry.

[bregent]

Thanks everyone. I ended up just pan frying and finishing in the oven as we wanted to make a pan sauce. Pulled at 138 and let rest 10 minutes and it climbed to 145. Had plenty of pink but still tasty a bit dry to me. Might have just been my perception as we were eating pork belly burnt ends a few days ago
I'll cook the other package on the pellet grill next time. They always come 2 to a pack - do you usually cook each tenderloin separately, or truss them together?

[Bentley]

Was it brined?

[bregent]

It was not brined. I don't usually brine pork, but I think tenderloin would benefit.

[bproffer]

I made a couple tenderloins last night (no pics...sorry). Rubbed one with Byron's butt rub and the other with John Henry's Honey Lemon Pepper rub. I'll normally smoke really low like 180° for 1-1.5 hours then crank up to 500 to finish (145° IT). Yesterday I was in a hurry so I smoked at 225° for a hour and then seared them in a hot pan with some EVOO. They had an IT between 120-125° when they came off the smoker and were right at 145° when they came out of the frying pan. 10 min. rest and sliced them up. They were very tender and juicy. This may be my new go to for cooking these. 

[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.