Just as a quick back story, I own the Masterbuilt 30inch Smokehouse, 4 rack, in case anyone is keeping track. I got it last week, this is my second foray into the world of smoking. I may be hooked.
He left to go to work and I was searching around the fridge for stuff to smoke and there they were, the little tenderloins staring at me. I usually brown then, rub with good french mustard then roll in Panko and roast them high. Crispy and pink, that's how I like my tenderloins.
I figured I'd give it a try anyway, i didn't want a neon pink smoke ring, that's not why I'm in this smoking thing, I'm in it for flavor and juicyness and tenderness. I achieved all three in spades today. You want some crazy tender, juicy and lightly smoked pork tenderloins? Cook them like this:
TRACY'S SMOKED PORK TENDERLOINS
2 pork tenderloins, dried and silver skin removed
whatever rub you want, mine was a soft but definite sprinkling of:
a good drizzle of plain oil
Rub seasoning on meat, smoke at 225 for 2 hours with applewood smoke and beer in the water bowl. I checked the temp and it was 140, that's MORE than enough for pork tenderloin. I took them out, wrapped them in foil and let them sit for about 15 minutes. Slice. Eat.
INSTRUCTIONS, WITH PICS
Rub the tenderloins with the spices and leave them in the sink to soak them up while the smoker heats to 225, it took about 20. Oh and the sink? It's where I season all my meats, I can clean it well before and after and there's no dishes!
I took the rack out of the smoker and put the meat on it in here, that way it's faster to just pop it in the slot and not futz with placement, just shove the rack in and close the door. Less heat loss.
I had preheated to 225
See how easy, just slide the meat into the smoker and I poured a beer in the water bowl. I soaked the applewood chips, filled the hopper and slipped it in the side and dumped it immediately
I set the timer for 2 1/2 hours but knew I would check at 2
AFTER 2 hours, I snuck a peek and shoved a thermometer into the meat, it was a little better than 140, my high end temp for tenderloins. I took them out and wrapped them in foil to rest for about 15 minutes. The smell is AWESOME.
The FIRST person to complain to me that there's no smoke ring is banned for life. I wasn't looking for dusty, dry, neon pink rimmed, deeply, thickly, smoked pork. I was looking for delicately smoked piece of meat that still has the flavor of PORK and a light rub and painfully juicy and tender meat. That is exactly what I got, I'm thrilled. :)
I'd made my scalloped potatoes as a side and it's what Connor and I had for lunch. I will post the potatoes recipe separately.
Here's the beauty shots. There's absolutely nothing else to say. Nothing.