Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
kind of feeling between a rock and a hard place. I looked on some websites
that say tenderloin is too lean to really smoke, but my husband likes a
smokey flavor.

We have a Traeger, so I thought I could start off cooking at medium heat,
and then end by smoking. Would this make some sense? What kind of time
would we be talkiing about, for each approach? My Traeger recipe book
doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
get an idea of how long I'll need to cook it.

Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
realizing that this is the problem with tenderloins.

Thanks!

Sheila

WhansaMi wrote:
>
> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
> kind of feeling between a rock and a hard place. I looked on some websites
> that say tenderloin is too lean to really smoke, but my husband likes a
> smokey flavor.
>
> We have a Traeger, so I thought I could start off cooking at medium heat,
> and then end by smoking. Would this make some sense? What kind of time
> would we be talkiing about, for each approach? My Traeger recipe book
> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
> get an idea of how long I'll need to cook it.
>
> Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
> realizing that this is the problem with tenderloins.
>
> Thanks!
>
> Sheila

Pork tenderloin smokes very well, but it's a hotter, faster smoke than
you would use for say a pork shoulder. Tenderloin does well smoking for
a couple hours at around 300 degrees. Probe it with an instant read
thermometer to determine when it's done. I've never had one come out
dry.

Pete C.

Pete C. wrote:
> WhansaMi wrote:
>> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
>> kind of feeling between a rock and a hard place. I looked on some websites
>> that say tenderloin is too lean to really smoke, but my husband likes a
>> smokey flavor.
>>
>> We have a Traeger, so I thought I could start off cooking at medium heat,
>> and then end by smoking. Would this make some sense? What kind of time
>> would we be talkiing about, for each approach? My Traeger recipe book
>> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
>> get an idea of how long I'll need to cook it.
>>
>> Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
>> realizing that this is the problem with tenderloins.
>>
>> Thanks!
>>
>> Sheila
>
> Pork tenderloin smokes very well, but it's a hotter, faster smoke than
> you would use for say a pork shoulder. Tenderloin does well smoking for
> a couple hours at around 300 degrees. Probe it with an instant read
> thermometer to determine when it's done. I've never had one come out
> dry.
>
> Pete C.
And make sure you rest it about 10 minutes before slicing.
I cut chops from the loin, and have found them to very juicy grilled, if
I let 'em sit a while before cutting.

On Tue, 31 Jul 2007 20:00:47 GMT, "Pete C." >
wrote:

>WhansaMi wrote:
>>
>> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
>> kind of feeling between a rock and a hard place. I looked on some websites
>> that say tenderloin is too lean to really smoke, but my husband likes a
>> smokey flavor.
>>
>> We have a Traeger, so I thought I could start off cooking at medium heat,
>> and then end by smoking. Would this make some sense? What kind of time
>> would we be talkiing about, for each approach? My Traeger recipe book
>> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
>> get an idea of how long I'll need to cook it.
>>
>> Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
>> realizing that this is the problem with tenderloins.
>>
>> Thanks!
>>
>> Sheila
>
>Pork tenderloin smokes very well, but it's a hotter, faster smoke than
>you would use for say a pork shoulder. Tenderloin does well smoking for
>a couple hours at around 300 degrees. Probe it with an instant read
>thermometer to determine when it's done. I've never had one come out
>dry.
>
>Pete C.

I would chime in here and ditto the thermometer. I screwed up many a
pork tenderloin until I started using a thermometer. It makes all the
difference in the world.

"raymond" > wrote in message
...
> On Tue, 31 Jul 2007 20:00:47 GMT, "Pete C." >
> wrote:
>
>>WhansaMi wrote:
>>>
>>> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds).
>>> I'm
>>> kind of feeling between a rock and a hard place. I looked on some
>>> websites
>>> that say tenderloin is too lean to really smoke, but my husband likes a
>>> smokey flavor.
>>>
>>> We have a Traeger, so I thought I could start off cooking at medium
>>> heat,
>>> and then end by smoking. Would this make some sense? What kind of time
>>> would we be talkiing about, for each approach? My Traeger recipe book
>>> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want
>>> to
>>> get an idea of how long I'll need to cook it.
>>>
>>> Anyone have any ideas? I don't want to dry it out, and as I'm reading,
>>> I'm
>>> realizing that this is the problem with tenderloins.
>>>
>>> Thanks!
>>>
>>> Sheila
>>
>>Pork tenderloin smokes very well, but it's a hotter, faster smoke than
>>you would use for say a pork shoulder. Tenderloin does well smoking for
>>a couple hours at around 300 degrees. Probe it with an instant read
>>thermometer to determine when it's done. I've never had one come out
>>dry.
>>
>>Pete C.
>
> I would chime in here and ditto the thermometer. I screwed up many a
> pork tenderloin until I started using a thermometer. It makes all the
> difference in the world.

Thank you for the quick response.

I opened up the package, noticed what looked like a fold, poked it, and it
turns out there are three pieces of meat in there. Ooops. Should I try to
put them back together? Grill them separately? Does it change the time?

I'm sorry to be such an idiot. It is my husband's and my anniversary, and I
want to do it -- not him -- so I can't call and ask.

Sheila

WhansaMi wrote:
>
> "raymond" > wrote in message
> ...
> > On Tue, 31 Jul 2007 20:00:47 GMT, "Pete C." >
> > wrote:
> >
> >>WhansaMi wrote:
> >>>
> >>> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds).
> >>> I'm
> >>> kind of feeling between a rock and a hard place. I looked on some
> >>> websites
> >>> that say tenderloin is too lean to really smoke, but my husband likes a
> >>> smokey flavor.
> >>>
> >>> We have a Traeger, so I thought I could start off cooking at medium
> >>> heat,
> >>> and then end by smoking. Would this make some sense? What kind of time
> >>> would we be talkiing about, for each approach? My Traeger recipe book
> >>> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want
> >>> to
> >>> get an idea of how long I'll need to cook it.
> >>>
> >>> Anyone have any ideas? I don't want to dry it out, and as I'm reading,
> >>> I'm
> >>> realizing that this is the problem with tenderloins.
> >>>
> >>> Thanks!
> >>>
> >>> Sheila
> >>
> >>Pork tenderloin smokes very well, but it's a hotter, faster smoke than
> >>you would use for say a pork shoulder. Tenderloin does well smoking for
> >>a couple hours at around 300 degrees. Probe it with an instant read
> >>thermometer to determine when it's done. I've never had one come out
> >>dry.
> >>
> >>Pete C.
> >
> > I would chime in here and ditto the thermometer. I screwed up many a
> > pork tenderloin until I started using a thermometer. It makes all the
> > difference in the world.
>
> Thank you for the quick response.
>
> I opened up the package, noticed what looked like a fold, poked it, and it
> turns out there are three pieces of meat in there. Ooops. Should I try to
> put them back together? Grill them separately? Does it change the time?
>
> I'm sorry to be such an idiot. It is my husband's and my anniversary, and I
> want to do it -- not him -- so I can't call and ask.
>
> Sheila

I believe they constitute a complete "set" and you have a pork loin, not
a pork tenderloin which I believe is one of those pieces.

I'd put your seasoning all around and then reassemble into one unit and
tie with some butcher string to make a neat package. The time might be
slightly longer, but you're going by internal temp and the meat needs
resting time after cooking anyway.

Pete C.

"Pete C." > wrote in message
> I believe they constitute a complete "set" and you have a pork loin, not
> a pork tenderloin which I believe is one of those pieces.
>

If you buy tenderloin at BJ's in the cryovac, they have multiple pieces in
the same package. Could very well be tenderloin.

"Edwin Pawlowski" > wrote in message
. net...
>
> "Pete C." > wrote in message
>> I believe they constitute a complete "set" and you have a pork loin, not
>> a pork tenderloin which I believe is one of those pieces.
>>
>
> If you buy tenderloin at BJ's in the cryovac, they have multiple pieces in
> the same package. Could very well be tenderloin.

Yes, this was from Wegman's, but packaged like that. The tag said "pork
tenderloin". I looked in the Traeger book, and it looks like the pick of a
tenderloin (long and skinny) rather than any of the loins, which were much
bigger in diameter.

I ended up called the husband and asking his opinion. I didn't want to ruin
it and have him then asking me "Why didn't you call?!?"

Thanks for everyone's help.

WhansaMi wrote:
>
> "Edwin Pawlowski" > wrote in message
> . net...
> >
> > "Pete C." > wrote in message
> >> I believe they constitute a complete "set" and you have a pork loin, not
> >> a pork tenderloin which I believe is one of those pieces.
> >>
> >
> > If you buy tenderloin at BJ's in the cryovac, they have multiple pieces in
> > the same package. Could very well be tenderloin.
>
> Yes, this was from Wegman's, but packaged like that. The tag said "pork
> tenderloin". I looked in the Traeger book, and it looks like the pick of a
> tenderloin (long and skinny) rather than any of the loins, which were much
> bigger in diameter.
>
> I ended up called the husband and asking his opinion. I didn't want to ruin
> it and have him then asking me "Why didn't you call?!?"
>
> Thanks for everyone's help.

Either way, it should be tasty and smoke nicely, whether you have three
tenderloins, or a whole loin. I normally do the tenderloins, typically
when there is a good sale on them. They freeze pretty well too.

Pete C.

When I want to smoke tenderloin, a ruv (very lightly) with a salty dry rub,
lay bacon on top of it, and smoke at 200 +/- 25 for about 2-3 hours, the
last 20-30 minutes wrapped in foil. I turn the meat once during cooking,
and move the bacon a few times so that the smoke has plenty of opportunity
to flavor and color the meat.

On the other hand, my buddy likes to cut the tenderloin into 1"X2"
medallions, salt and pepper, skewer, and grill over a medium to hot fire
for 15-20 minutes.

We both get tenderloin that is moist, smoky, and bursting with pork
goodness.





--
Ask Me Why I support Stem Cell Research
http://stemcells.nih.gov/info/faqs.asp

WhansaMi wrote:
>
> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
> kind of feeling between a rock and a hard place. I looked on some websites
> that say tenderloin is too lean to really smoke, but my husband likes a
> smokey flavor.
>
> We have a Traeger, so I thought I could start off cooking at medium heat,
> and then end by smoking. Would this make some sense? What kind of time
> would we be talkiing about, for each approach? My Traeger recipe book
> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
> get an idea of how long I'll need to cook it.
>
> Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
> realizing that this is the problem with tenderloins.
>
> Thanks!
>
> Sheila

Results?

WhansaMi wrote:
> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
> kind of feeling between a rock and a hard place. I looked on some websites
> that say tenderloin is too lean to really smoke, but my husband likes a
> smokey flavor.
>
> We have a Traeger, so I thought I could start off cooking at medium heat,
> and then end by smoking. Would this make some sense? What kind of time
> would we be talkiing about, for each approach? My Traeger recipe book
> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
> get an idea of how long I'll need to cook it.
>
> Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
> realizing that this is the problem with tenderloins.
>
> Thanks!
>
> Sheila
>

Sheez Sheila. I'm chagrined at how everybody and his brother
danced all the way around your question without offering much
help. I read four or five of the posts before I concluded that
you got a multi-pack of pork tenderloins from a club type
store. Okay. Tenderloin is real lean, so low and slow is not
desirable. Neither do you need hot and fast like a sirloin
steak. 275° to 325° with some nice smoke going will get the
job done for you as well as it can be. Cook the pieces individ-
ually rather then tied into a bundle. Once you put them in the
pit, don't turn your back on them. They will likely reach grey
in the middle in an hour or less. Use a thermometer if you're
particular about the degree of doneness. (I've overcooked every
single pork tenderloin that I've tried.) Your post indicates
that you have seasoning under control. Not to much you can to
to screw that up anyway unless you try to treat it like a piece
of chicken. You'll likely get some smoke taste, but don't look
for much penetration. They'll cook too fast for that.

Brick( Save a tree; Eat a beaver)

"Pete C." > wrote in message
...
> WhansaMi wrote:
>>
>> Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds).
>> I'm
>> kind of feeling between a rock and a hard place. I looked on some
>> websites
>> that say tenderloin is too lean to really smoke, but my husband likes a
>> smokey flavor.
>>
>> We have a Traeger, so I thought I could start off cooking at medium heat,
>> and then end by smoking. Would this make some sense? What kind of time
>> would we be talkiing about, for each approach? My Traeger recipe book
>> doesn't to have recipe for tenderloin. I'm using a dry rub, I just want
>> to
>> get an idea of how long I'll need to cook it.
>>
>> Anyone have any ideas? I don't want to dry it out, and as I'm reading,
>> I'm
>> realizing that this is the problem with tenderloins.
>>
>> Thanks!
>>
>> Sheila
>
> Results?

Heheheheh. I came back to post results, and see you are impatient!

Okay, I put a light rub on them, separately, about 5 pm, and put them back
in the fridge because I was figuring out that two hours was way too long!
Turned the Traeger up to 350 at six, and got the three strips on by 6:15.
The hubby came home at 7:00, check the internal temp, and it was about 135
degrees. We took them off about 7:30, when it reached 165. Let them sit
for about 15 min before cutting, as suggested

My daughter and husband both said it was the most moist pork they'd ever
had. :-)

Thank you!

Sheila

hrbricker wrote:
>
> WhansaMi wrote:
> > Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
> > kind of feeling between a rock and a hard place. I looked on some websites
> > that say tenderloin is too lean to really smoke, but my husband likes a
> > smokey flavor.
> >
> > We have a Traeger, so I thought I could start off cooking at medium heat,
> > and then end by smoking. Would this make some sense? What kind of time
> > would we be talkiing about, for each approach? My Traeger recipe book
> > doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
> > get an idea of how long I'll need to cook it.
> >
> > Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
> > realizing that this is the problem with tenderloins.
> >
> > Thanks!
> >
> > Sheila
> >
>
> Sheez Sheila. I'm chagrined at how everybody and his brother
> danced all the way around your question without offering much
> help. I read four or five of the posts before I concluded that
> you got a multi-pack of pork tenderloins from a club type
> store. Okay. Tenderloin is real lean, so low and slow is not
> desirable. Neither do you need hot and fast like a sirloin
> steak. 275° to 325° with some nice smoke going will get the
> job done for you as well as it can be. Cook the pieces individ-
> ually rather then tied into a bundle. Once you put them in the
> pit, don't turn your back on them. They will likely reach grey
> in the middle in an hour or less. Use a thermometer if you're
> particular about the degree of doneness. (I've overcooked every
> single pork tenderloin that I've tried.) Your post indicates
> that you have seasoning under control. Not to much you can to
> to screw that up anyway unless you try to treat it like a piece
> of chicken. You'll likely get some smoke taste, but don't look
> for much penetration. They'll cook too fast for that.
>
> Brick( Save a tree; Eat a beaver)

Um, didn't I indicate to smoke at about 300 and check for doneness by
temp in the very first response to the OP's post???

Pete C.