{"id":4304,"date":"2014-02-24T15:55:16","date_gmt":"2014-02-24T23:55:16","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=4304"},"modified":"2014-05-30T13:49:12","modified_gmt":"2014-05-30T20:49:12","slug":"paleo-smoked-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/paleo-smoked-pork-tenderloin\/","title":{"rendered":"Paleo Smoked Pork Tenderloin"},"content":{"rendered":"

\"Pork<\/a><\/p>\n

Hickory<\/a> smoked Pork Tenderloin, Spaghetti Squash, and steamed Asparagus … great Paleo combo.\u00a0 After all the years of smoking\/cooking Pork I have to wonder why I never grabbed a Pork Tenderloin before now!\u00a0 Sure, I’ve done Pork Loins, Chops, Butts, Hams, and other cuts, etc but I always passed on the Tenderloin.\u00a0 Well I won’t be making that mistake again.\u00a0 Now I know how and why it got its name … “Tenderloin” … This is the tenderest cut of Pork I’ve ever enjoyed and from now on will be a regular protein delicacy on my list of Paleo recipes.<\/p>\n

<\/p>\n

Whether you’re a novice or expert, smoking a pork tenderloin is easy.\u00a0 Most tenderloins come packaged in a quantity of two.\u00a0 You’ll find the tenderloin to be relatively lean and free of excess fat.\u00a0 But there will probably be some silver skin.\u00a0 Remove the silver skin and excess fat before seasoning and proceeding.<\/p>\n

Rub the pork tenderloin with Extra Virgin Olive Oil<\/a> and apply your favorite pork rub\/seasoning.\u00a0 I really enjoy Jans Dry Rub on Pork as well as Poultry.\u00a0 Wrap the seasoned tenderloins in plastic wrap and refrigerate overnight.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

I recommend smoking a pork tenderloin at a temperature of 225\u00baF until the Internal Temperature<\/a> reaches 145\u00ba-150\u00baF and resting the tenderloin under a foil tent for 15 minutes before serving. While using a Wood Pellet Smoker Grill achieves the greatest results you can use this recipe in your charcoal\/propane grill, etc. as long as you maintain a set temperature and provide ample Hickory<\/a> smoke.<\/p>\n

I preheated the MAK 2 Star<\/a> General\u00a0 Wood Pellet Smoker-Grill\u00a0 to 225\u00baF for the Pork Tenderloin using Pacific Pellet Gourmet Hickory<\/a> BBQ Pellets.\u00a0 Meanwhile I also preheated my Green Mountain Grill Davy Crockett<\/a> Wood Pellet Smoker-Grill to 350\u00baF for the Spaghetti Squash.\u00a0 Having the luxury of owning multiple pellet grills and other devices gives me great flexibility.\u00a0 If you don’t have multiple units you can use your oven to cook the Spaghetti Squash.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"\"<\/a>\u00a0\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

Took about 2\u00bd hours for the pork tenderloins to reach an internal temperature<\/a> of 147\u00baF.\u00a0 Remember to always use an accurate meat probe.\u00a0 Times are for planning purposes.\u00a0 The Spaghetti Squash was sliced in half lengthwise and the seeds were scraped out.\u00a0 Place the spaghetti squash upside down in a foil pan with 1 cup of water.\u00a0 Bake the spaghetti squash at 350\u00baF for 2-2\u00bd hours until the spaghetti squash scrapes off easily with a fork.<\/p>\n

Asparagus is delicious and is very versatile.\u00a0 One of our favorites is to just steam the asparagus and depending on your preference it normally only takes 15-20 minutes from start to finish.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

The results were scrumptious … the Pork Tenderloin had a wonderful light hickory<\/a> smokey flavor along with the flavor profiles provided by the Jans Dry Rub … but the cream de la creme is the tenderness of the Pork Tenderloin.\u00a0 So tender that you can easily cut it with a fork.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hickory smoked Pork Tenderloin, Spaghetti Squash, and steamed Asparagus … great Paleo combo.\u00a0 After all the years of smoking\/cooking Pork I have to wonder why I never grabbed a Pork Tenderloin before now!\u00a0 Sure, I’ve done Pork Loins, Chops, Butts, … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-4304","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\nPaleo Smoked Pork Tenderloin - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/paleo-smoked-pork-tenderloin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paleo Smoked Pork Tenderloin - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"Hickory smoked Pork Tenderloin, Spaghetti Squash, and steamed Asparagus … great Paleo combo.\u00a0 After all the years of smoking\/cooking Pork I have to wonder why I never grabbed a Pork Tenderloin before now!\u00a0 Sure, I’ve done Pork Loins, Chops, Butts, … Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.smokinpetebbq.com\/wordpress\/paleo-smoked-pork-tenderloin\/\" \/>\n<meta property=\"og:site_name\" content=\"Smokin' Pete's BBQ\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-24T23:55:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-05-30T20:49:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/02\/tenderloin13.jpg\" \/>\n<meta name=\"author\" content=\"Peter Jautaikis\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Jautaikis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/paleo-smoked-pork-tenderloin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/paleo-smoked-pork-tenderloin\\\/\"},\"author\":{\"name\":\"Peter Jautaikis\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/#\\\/schema\\\/person\\\/dcfb95697ad347ee43e3f558c699f3d7\"},\"headline\":\"Paleo Smoked Pork Tenderloin\",\"datePublished\":\"2014-02-24T23:55:16+00:00\",\"dateModified\":\"2014-05-30T20:49:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/paleo-smoked-pork-tenderloin\\\/\"},\"wordCount\":490,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/paleo-smoked-pork-tenderloin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/wp-content\\\/uploads\\\/2014\\\/02\\\/tenderloin13.jpg\",\"articleSection\":[\"Pork\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/paleo-smoked-pork-tenderloin\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/paleo-smoked-pork-tenderloin\\\/\",\"url\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/paleo-smoked-pork-tenderloin\\\/\",\"name\":\"Paleo Smoked Pork Tenderloin - 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