Smoked Pork Tenderloin

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Smoked Pork Tenderloin
Resting Pork Tenderloin
Sliced Pork Tenderloin

Smoked Pork Tenderloin

If you've never enjoyed moist, tender slices of Smoked Pork Tenderloin then you've missed out on a delicacy fit for royalty and/or family & friends. So tender you literally will be able to cut it with a fork.

The Pork Tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork. It's a narrow, boneless cut of meat that comes from the muscle that runs along the backbone. You need to be careful you don't over-cook the tenderloin. The internal temperature should be 145ºF and the meat should still be slightly pink. Pork tenderloin is as lean as skinless chicken breast and meets the government definition of "extra lean".

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Trimmed any excess fat and silver skin from the pork tenderloins. Rubbed all sides of the tenderloins with roasted garlic extra virgin olive oil and seasoned them using my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrapped the tenderloins in plastic and refrigerated for 4 hours.

Preheat your wood pellet smoker grill or Green Mountain Grills WiFi Controlled Davy Crockett to 225ºF using Premium Perfect Mix hard wood pellets. I like to use a teflon grill mat to prevent the tenderloins from sticking to the grill grates. Smoked the pork tenderloins at 225ºF for about 2 hours until the internal temperature of the tenderloins at the thickest part reached 145ºF. Rested the smoked pork tenderloins loosely under a foil tent for 10 minutes before serving.

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