For my smoked pork tenderloin recipe, I bought 2 packages of the tenderloins which were double packed so I ended up with 4 tenderloins about 3 x 12 and 1/2 to 3/4 thick or so.
I fired up the big smoker with pecan and worked to get a good bed of coals going and the smoker maintaining about 250.
Meanwhile my 12 year old daughter was in the house making fresh batch of my special naked rib rub, which she does very well, and was prepping the meat with mustard and rub.
Once she had the tenderloins ready, we placed them inside of a disposable aluminum pan (2 per pan) raised up off the bottom using a couple of small muffin pans.
I placed the pans of tenderloins on the rack and closed the lids to let them cook.
I was able to maintain right at 250 for the better part of the first 1.5 hours. At that point I figured they had smoked enough and raised the heat to about 300 to finish them off.
I don't normally raise the heat on most items however, tenderloins, like poultry do not benefit so much from low, slow heat except for the fact that it allows time for the smoke to penetrate.
The tenderloins are fairly lean pieces of meat and where it not for the desire to taste smoke, could be cooked at 350 or better with great results.
2 hours and 15 minutes later, the tenderloins had reached 150 degrees and I immediately took the pans out of the smoker and into the house to cool.
I let them sit and rest for about 20 minutes which allows the juices to redistribute throughout the meat.
Of course by this time the family was gathered around begging for a piece so I obliged and starting slicing the smoked pork tenderloins into medallions keeping the knife at a 45 degrees forward angle just to make the slices even more beautiful.
Based on the oohs and aahs, I think the results were very good.
I finally got a bite and the pleasure in my mouth was beyond words!
I knew right then that you guys must try this and experience the tenderness and flavor available at your fingertips.
It was easy, quick and affordable and my family was extremely happy to eat my experiment.
We ate one entire tenderloin right there standing around the cabinet and then placed the remaining three in a covered pan for the next day.
On Sunday around lunch time I put the oven on 350 and heated the smoked pork tenderloin in a foil pan completely covered with foil. It took just over an hour for the tenderloins to heat to eating temperatures.. which I just felt of with my finger so I can't tell you how hot it actually got to.
All I can say is, we sliced it about 1/4 inch thick and placed it on kaiser buns with cole slaw and my very own barbecue sauce for a meal that was very easily one of the best I have had in a long time.
Here is a blurb from my wife who, of her own volition, wrote a small piece to tell you how good these babies really were.. completely and utterly unsolicited.. scouts honor!
Regarding the Wonderful Smoked Pork Tenderloin:
Perhaps it shouldn't be this way, but I am my husband's biggest critic. Yes, it's true. If anyone will tell him when something is too smoky, too tough, too bland or too anything–that's me. Okay, I do try to be supportive. After all, my husband's cooking is to our benefit. Eating baby back ribs, smoked brisket, and other yummy back yard delicacies is the norm around here! I am so spoiled that I almost hate to eat barbecue at a restaurant, since its so rarely "up to par" with what I'm used to!
So, when I bit into the Smoked Pork Tenderloin that Jeff cooked on Saturday, I had my critic hat on–ready to help my husband improve as any good wife should. But when I took that first bite of that pink, tender, juicy meat, I had nothing bad to say. Nope. I couldn't even think of anything intelligent to offer and summed my feelings up with, "Mmm,", and "Oh, wow", and the even better, "Oh, that is sooooo good, Baby." My 5 year old ate every bite, and that's saying something. Our girls have been using the slices for sandwiches for the last two days!
I just thought that I would throw my two cents in, in support of the deliciousness that is contained in this month's newsletter. You won't hear from me very often, but this time it's worth saying: This is one Smoked Meat Recipe you WILL want to try, and share with all your friends, family and special guests. And sit back with a smug grin and take every ounce of the credit for your newly expanded cooking repertoire!
Thank you Abi.. gee.. I don't know what to say;-)
Jeff's Recipes – An Incredible Offer
Wanna know how to turn ordinary "pretty good" barbecue into, "WoW, that was amazing!"?
If you have not heard (most of you have) I am offering my Naked Rib Rub recipe and my Famous Barbecue Sauce recipe at a really great price. These recipes are dear to me.. I have my heart and soul tied up in them.
The proceeds from the sales goes to pay for hosting, domain, server space, various service fees for newsletter and digital goods processing, and buys me a cup of coffee now and then when there is a little left over.
I spent 6 years creating these and me being the perfectionist that I am, I can assure you that you will absolutely love these recipes.. I have tested these all across the country and even in other countries and continents and the results are extremely consistent..
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Here are just a few of the testimonies that I have received:
Jeff, Thank you so much for the eCourse. I have learned a lot from it and also ordered you rub as well as, your sauce! Wow they are awesome! Thank you so much! I had some friends over for dinner and they are still bragging about how the meat tasted. Your the man! Thank You once again ~Sonny
..I used your famous rub and have to say that it is the best rub I have ever had. ~Adrian
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I think I may have bought sauce and rub in the grocery store for the last time. ~Bill
Your Rib Rub is out of this world as well. Family couldn't stop talking about the first butt I did a couple days ago. ~Chris
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If you still have any doubts… read more than 40 raving posts at Smoking Meat Forums from folks who have bought them and refuse to use anything else.