Smoked Pork Tenderloin Prepared to Perfection
Pork tenderloin is the leanest and most tender part of a hog, and as with any meat, it is nice to start preparation with a cut that is already tender. There are so many ways to cook pork tenderloin that it has become very popular in the creation of a five star meal, to the most fussy backyard barbecue expert.
Tenderloin is already tender and because of this it is not necessary to brine, however soaking it in a marinade has become trendy and can give your meal a very unique flavor you can call your own. No matter how you prepare it, use your imagination and have fun with it and for all those involved it will be a delight. In preparation for smoking, remove excess fat from the tenderloin, rinse with cold water and pat dry. At this point you can marinate it in a plastic bag for 12 to 24 hours. The marinade you use can be purchased locally, or be designed using your imagination. When completed, rinse the pork with cold water and pat dry. It is time for your favorite seasoning salts or perhaps a pork rub that you have grown fond of. Whichever you use, make sure to season the entire roast. At this point I feel it necessary to interject that you can use all of or any one of the steps above. Please keep in mind, if you choose a nice sweet Hawaiian type marinade you most likely would not want to use a hot Mexican style rub or any rub that conflicts with the marinade of choice. Keep your marinades and rubs working in harmony together to ensure a wonderful tasting pork tenderloin. It is time to heat up the smoker. When smoking any product it is best to always preheat to the desired temperature. In this case 225 degrees should work just fine. Place your seasoned pork into the smoker and some wood chips to produce that smoky flavor. I prefer the fruit and nut hard woods for this cut of meat, because a stronger smoke might distract from the flavorings you have spent so much time creating. Now comes the most important part. Do not overcook. It is a must to use a good meat thermometer and get the internal temperature to 125 degrees for a rare to medium-rare doneness. 135 to 140 degrees should be about medium. One last magical step to completion. Remove the roast and grill it on your bbq or sear it in your oven to seal and crisp the outside of the tenderloin. Use a high heat on the grill or broil in the oven and quickly bring the internal temperature up to 150 degrees. This step has to be done fast or you take the risk of drying the meat out. Remove and rest for fifteen minutes and presto, a meal fit for a King. Is smoking tenderloin for you? If so, lets get smoky!
Smoked Pork Shoulder
slow cooked to perfection.
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