Pork Tenderloins

[Durangosmoker]

Last night I needed a quick meal, so I picked up some tenderloins, rubbed one with mustard and Cowboy BBQ rub (from Spice Hunter), and the other with mayo and a mushroom rub that I had bought a while ago.  Let them sit for a couple of hours, and then into the smoker at t250 degrees with 2.75 oz cherry.  Only took about an hour and a quarter, then 1/2 hour to rest wrapped in a foil blanket, and very tasty!

 

[BedouinBob]

Looks like they turned out very nice Eric. Were they juicy? They look that way.

 

[gregbooras]

They looked excellent, nice job.

What temp did you take the pork ?

Greg

 

[smokeasaurus]

They look real good 8)

Mushroom rub? Tell us more please...........

 

[Donmac]

They look real good 8)

Mushroom rub? Tell us more please...........

Yes, do tell.  I am very interested in this!

oh and looks good!

 

[DivotMaker]

Good job, Eric!  Must have seen Jeff's latest email on these (using mayo on one gave it away ).  One thing I'd recommend is not let them sit out for 2 hours (unless you mean they were wrapped, with the rub, and back in the fridge).  No need to bring meat to "room temp" in these smokers.  You'll get better results with cold meat in a cold smoker. 

Try brining your tenderloins sometime...makes them stellar!

 

[Durangosmoker]

Yes, they were very moist (perhaps a quick reverse sear next time?).  Took the pork to 145 degrees, then wrapped in foil and let rest for 1/2 hour.  You could probably pull it at 140, and let the carryover cooking bring it up the last 5 degrees to get it a little bit more pink, but still safe.  I'll do that next time, and perhaps a bit less wood, too. Took about an hour and fifteen minutes to cook. 

Yes, Tony, the 2 hour rest was in the fridge, and bingo on the source of the mayo idea.

Here is a pic of the rub.  I got it last year at a local fancy food store, so I don't know where else to find it (perhaps amazon).  Be advised, it is very salty.  I'll use it more sparingly next time.

 

[Duffy42]

I've done them 3 different times. Once using Jeff's rub, once mine and once just a simple brown sugar, salt, pepper and paprika. Pulled all of them at 145-150 and they were great. Juicy and tender. Be sure to remove the silver skin and watch temp carefully. Set smoker at 250 with insert thermometer used cherry on 2 apple on 1 could't really tell difference. They are quick, easy and delicious.

 

[elkins20]

Hey Eric, Great job, they look fantastic.

 

[Durangosmoker]

Did some more last weekend.  They really are good when you want something that is quick and easy.  Leftovers are excellent, too, but they don't last long enough.