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Pork tenderloin: smoke?

I picked up a 2.8-lb pork tenderloin earlier tonight while I was grabbing some things at the store. I haven't made one of these in a while, but I figured it might be fun to play with.

From the recipes I've run across in the Intrawebs, it seems customary to marinate/grill, cook in the oven, or pound thin and pan fry. I haven't come across anything about smoking though.

I'm thinking about smoking it with indirect heat at around 250-300ish degrees until it gets an internal temperature of ~150 degrees. Grabbed some applewood chips and lump charcoal for this purpose. Probably slap on a typical BBQ dry rub (without salt if I brine) ahead of time...

It's a pretty lean piece of meat, so I'm thinking it might be prudent to brine it if I smoke it to keep it from getting dry. However, I've seen a few comments that while brining works great on pork loins, it's best not to brine a tenderloin. What I didn't see is any justification or anecdotes for not brining a tenderloin... just stating that it's a bad idea.

So... anyone have any wisdom to share regarding the brining and smoking of pork tenderloin?

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  1. I wouldn't smoke it. It is way too lean even with brining. Pork tenderloin benefits from quick cooking methods.

    1. Cook it over a wood fire in a kettle. You'll get a little smoke.

      1. i smoked one for a brief period to infuse smoky flavor, then finished it over a hotter fire... that turned out nicely. smoking it all the way through, though--could be a touch dry.

        1. I think you should just grill it over high heat with the applewood chips on the charcoal. It won't take more than a few minutes cooking time but it should get a decent amount of smoke flavor.

          1. I have smoked pork tenderloins with fine results.
            Go for a brine, a pat-dry, a hearty rub, then a hot smoke over indirect heat (just as you said) and enjoy. ESNY isn't wrong, though- smoking will make th outside of the meat a bit leathery, but the inside will be nice and tender- just slice it thin with a sharp knife.

            The only thing that raises my eyebrows is your "2.8# pork tenderloin" I've never seen one larger than a gargantuan- overly saline injected 1.75# specimen... usually they're .75-1.25#- are you talkng about a 2-pack?