Posted: 6/19/2025 11:42:22 PM EDT
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I’m seeing recipes that call for essentially baking it (350-degrees) until 145 internal temp rather than low and slow. What’s your preferred method..? |
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Originally Posted By KrustyTheClown: 225 until it hits 140 then let it rest covered until it rolls over to about 145 ish. I like to use meat church rubs and mustard as a binder. I also love to wrap them in bacon Same for me except I have never tried wrapping one in bacon. I'll buy several when they go on sale at Costco or Sam's and cook six of them at the same time. Portion them out into dinner sized meals, vac seal and freeze. |
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Originally Posted By medicmandan: Pork product wrapped in pork product. Seems logical to me.  Originally Posted By medicmandan: Originally Posted By DVCER: Just don’t overcook one. And bacon on top is never a bad thing, I imagine a bacon wrap would be excellent. Pork product wrapped in pork product. Seems logical to me. My favorite condiment for pork is more pork. |
Fighting for underscores everywhere.
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I cut a 12" section spiral cut it a 1/4" thick, then pound that flat piece out with a mallet season with garlic pepper, spread some spinach on it, then a good sharp cheddar grated on it put some olive oil on it then wrap it up and stick some large wood toothpicks thru it smoke it on the green egg till 145 internal slice and eat |
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This is how I did one last weekend. I seasoned it with a Tex Joy bbq rub with mustard as a binder. Smoked it at ~250 til it hit about 120. Then I tossed it in a 400 degree oven til it hit 140. Rested it on the counter for a while then sliced it. It was fantastic. Just the right amount of smoke and very juicy. Would absolutely do it this way again. I have heard lean cuts of pork benefit from a brine, but I have yet to try this. The best part is I didn't have to babysit a fire for 12 hours. I think start to finish it took 4 hours or so. |
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I've made a number of smoked pork tenderloins and this is my favorite recipe. Source: Favorite Family Recipes Website: https://www.favfamilyrecipes.com/trishs-pork-tenderloin/ Ingredients (Amounts not critical, as they are spread across the butterflied pork loin): (1) 1-½ pound pork tenderloin, silverskin removed 12 ounces cream cheese 1 cup roasted red peppers, patted dry (store bought from a jar is A-Okay) ¼ cup crumbled, browned bacon ¼ cup green basil Pesto (store bought from a plastic tub is A-Okay) 1 cup baby spinach leaves Avacaco oil Kosher Salt, to taste Freshly Cracked Black Pepper, to taste Smoked Paprika, to taste Instructions: 1.Butterfly a pork tenderloin, then butterfly each half again. 2.Pound butterflied tenderloin flat, to ½” thickness. 3.Spread warm cream cheese across the tenderloin, followed by roasted red pepper slices, browned crumbled bacon, basil pesto, and spinach leaves. 4.Roll up the tenderloin and tie every inch or two with cotton butcher's twine. 5.Coat the tenderloin with avacado oil all around, then shake on salt, pepper, and paprika. 6.Smoke at 375* for about an hour until it probes 145*. (145* up to 175* is all good if you overshoot.) 7.Remove and allow to rest for 10 minutes. Slice on a diagonal to serve. Recommend serving over French Sauce Espagnole (Brown Beef Sauce). Amazing! Preparation.   With Sauce Espagnole (my preferred sauce with this).  With mashed potatoes and Sauce Robert.  Diced, sauteed mushroom-filled varieties are another good one, but I haven't taken the time to type those up for my notes. |