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Full Version: Tenderloin ... now I'm in the mood ...
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OK, so I have been reading all these posts lately with CRAZY good looking tenderloins! Now, I'm in the mood and I would like some pointers. I have smoked a few tenderloins before and they turned out GREAT!!! Although, the end result was more of an accident than anything else. Here are my questions:

1. Wood of choice (I know this is subjective, but humor me);
2. Smoker temperature;
3. Does size matter? (I have a few whole loins. Should I cut them into smaller loins?);
4. BBQMama's Honey, orange teriyaki glaze recipe?
5. Desired internal temperature?

We have a family BBQ/Grilling competition ever summer (called the Brouhaha). This year, we are cooking pork and I am going to do a loin.

Thanks. TDQ
Hey TDQ I like to cook mine with a little apple wood. Also instead of smokeing I prefer to cook them on my weber at a hihger temp. I usually cook them on 4 sides for about 5 min each and go for an internal temp of around 145.
I also like to cook pork tenderloins on the Weber Kettle at higher temps.
One thing my family really likes is when I wrap the tenderloin with pancetta which I crisp up the last few minutes of the cook.
I just tie the pancetta on with string.


I did mine indirect on Black Betty (my old Smoke'n Pit non-Pro) at about 350* over a 50/50 mix of Kingsford (1/3 regular and 2/3 competition) and the Jack Daniel's charcoal. I pulled both of mine at about 145*, but they could have come off just a tad sooner.

As for size, I get the biggest and most consistently-sized ones I can find. It's tenderloin, so bigger doesn't really mean tougher.

Pork tenderloin is some seriously good eats that is too often overlooked.

I hope this helps,
Yo, those of you that follow the forum know that I've been smoking these bad boys for awhile and serving them at the restaurant in the tune of maybe seven to nine twelve or thirteen ponders a week. If you stay in the 145 to 150 range at not too high of a cooking temp I believe that you can produce a nice juicy product. Don't be afraid to experiment with the toppings, go outside of the normal box, and enjoy your culinary creations, and hopefully your guest will also. Go for it Tour, enjoy.


T;p="14767 Wrote:...I've been smoking these bad boys for awhile and serving them at the restaurant in the tune of maybe seven to nine twelve or thirteen ponders a week...
T - I think that you are thinking loins. I wouldn't want to see the hog that a 12-13lb tenderloin came off of. :wink:

Does the tenderloin roast have much loss? Been awhile since I've cooked em and I don't remember much.
Very little loss when you cook a tenderloin since they are pretty lean.

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