Smoked Pork Tenderloin on a Stick

Share on Facebook31Tweet about this on Twitter4Pin on Pinterest171Share on Google+0Email this to someonePrint this page
Print Friendly

Smoked Pork Tenderloins on a Stick

What is it about the inner carnivore in humans that make us love to eat things off of a stick? If you think about it, that's exactly what a rib is and if it doesn't come with it's own stick.. well, then we insert one.

This smoked pork tenderloin on a stick can serve as dinner laid across a bed of rice with some summer vegetables or you can eat them by themselves as a game time appetizer or a party dish while your guests wait on the real food.

Extremely versatile and did I mention that these are quick and easy to make?

Smokes to a perfect 145 in about 1 hour and if you want to give them a little smoke then some sizzle on the grill, well, you can do that too.

Get the Recipes – Banish the Ads

My rub recipe mixed with Worcestershire really shines as as an overnight marinade for this pork tenderloin. You have to try it!

Guaranteed you'll love it or your money back!

Reasons to buy: Support the newsletter and the website | Own the recipes | Get the newsletter 100% AD FREE from now on

Order Recipes | Read Raving Customer Reviews

 

Smoked Pork Tenderloin on a Stick

Important Information
  • Prep Time: 30 minutes
  • Marinate Time: 8 hours (or overnight)
  • Cook Time: 1 hour
  • Smoker Temp: 230 degrees F
  • Meat Finish Temp: 145 F
  • Recommended Wood: Hickory
What You'll Need
  • 2 pork tenderloins (about 1.5 lb each and usually come 2 per pack)
  • Worcestershire sauce
  • Jeff's rub and sauce (purchase recipes here)
  • Red pepper flakes
  • Wooden skewers
  • Honey
Cleaning up the Tenderloins

Lay the tenderloins on the cutting board and remove as much of the visible fat and silverskin that you can. Using a very sharp knife will do wonders for you here.

Pork tenderloins on cutting board Pork tenderloins -fat and silverskin removed 

Cutting the Tenderloins into Strips

Press one of the tenderloins down flat with the flat edge of your knife or the palm of your hand.

Pork tenderloin pressed flat

Cut the tenderloin into strips that are about 1/4 inch wide. Don't stress over this as it does not have to be perfect.

pork tenderloin cut diagram Pork tenderloin cut into 1/4 inch strips

Marinating the Strips of Pork Tenderloin

Place the strips into a gallon sized Ziploc bag or plastic/glass bowl with:

  • Worcestershire (enough to cover)
  • 1/3 cup of Jeff's rub (purchase recipe here)
  • 2-3 TBS of red pepper flakes (optional and only if you like things a little spicier)

Place the bag or bowl into the fridge overnight (8-10 hours). If you can it is always a good idea to stir things around a little at the halfway point to make sure that everything is getting well marinated in there.

Putting the Meat onto the Sticks

My skewers were about 12 inches long and I wanted the meat to be in the middle so you could hold the stick on both sides.

Place about 2 strips on each stick by pushing the stick through the top of the strip and then through the bottom giving you the fan pattern. Push the meat toward the center of the stick so that it is fairly tight.

You should get about 4 skewers per 1.5 lb tenderloin.

Marinated pork tenderloin strips put onto sticks Pork tenderloin on a stick ready for the smoker

Smoking the Sticks of Pork Tenderloin

Set up your smoker for cooking at about 230 degrees F and enough smoking wood for about an hour of smoke.

Once the smoker is ready and maintaining, place the sticks of pork tenderloin directly on the grate. If you have the Bradley racks like I do, this will be a very easy thing to do.

Pork Tenderoin on sticks in the Bradley rack

Finishing Up

The new and safe done temperature for pork such as loin and tenderloin is 145 degrees F and this is a wonderful thing since this allows it to be juicy and tender as it should be.

Use a thermometer such as the super-fast thermapen or a remote digital meat thermometer like the Maverick ET-732 to monitor the temperature so you can remove it right when it is in it's most perfect state.

For thin meats like this, the super-fast thermapen will work much better if you have one.

Depending on how thick you ended up slicing the meat, it should take about 45 minutes to an hour to smoke cook these to 145 degrees F.

About 30 minutes into the process, brush the honey barbecue sauce (recipe below) onto the meat. Brush on more about 15 minutes later.

Honey Barbecue Sauce

Mix together well. Works best if the honey is heated just a little.

Pork Tenderloin on a stick finished and ready to eat

 

Smoked Onions

This goes great with the pork tenderloin especially if you are eating it over rice as a meal.

Slice red onions about 1/2 inch thick and place a toothpick through it to hold the rings together.

2013-IMG_1528

Lay the onion slices on a Bradley rack and coat with olive oil and a good sprinkling of my rub.

 2013-IMG_1530 2013-IMG_1534

Put the  onions in the smoker at 230 degrees F about 30 minutes before the tenderloins go on if you want them to be really soft (wimpy). 1.5 hours was perfect for me.

If you want them to have a little al-dente to them, then 1 hour is good.

2013-IMG_1549

Brush on a little of the honey barbecue sauce about 30 minutes before they are done cooking.

2013-IMG_1655

 

Order Jeff's Rub Recipe and Sauce Recipe

If I could give these recipes away, I would do that. I really want you to have them!

But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these testimonies:

Words can't describe how good your rub and sauce are. I just purchased your recipes last week and cooked outside three times already using the rub and sauce. I have never tasted anything that even comes close to this. Thanks so much for sharing this with us Jeff. ~Steve G.

Jeff, I bought your rub and sauce recipes a few months ago and you were ABSOLUTELY RIGHT! These are the best. Even my very picky wife and mother in law say they love them. I use them on everything I smoke, ribs,chicken.fish,roasts. Every newsletter you have I'm smoking it  a couple days later! I used my smoker 15 times in the snow and it gets you thru winter a lot sooner! THANKS!  ~Brian in Wisconsin

You see the raving testimonies and you wonder, "Can they really be that good?"

No worries!

Make up a batch and if it's not as good as you've heard.. simply ask for a refund.

Now that's a bargain and you know it.

Let's review:

  • Completely guaranteed.. No worries
  • The recipes are absolutely amazing
  • Once you order, every newsletter will be Ad FREE

Well.. what are you waiting for.. click that link below that says "Order the Recipes Here"

Order the Recipes Here

Note: This ad should not show up in future newsletters once your purchase the recipes. Let us know if you are having any problems with this.

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

 

Favorite Past Newsletters

Bourbon Pulled Pork Pulled Chicken
Bourbon Smoked Pulled Pork Pulled Smoked Chicken
Smoked Brisket Oklahoma Smoked Bologna
Smoked Brisket Smoked Bologna
Spiral-cut Smoked Hotdogs Smoked Chicken Wings
Spiral sliced smoked hotdogs Smoked Chicken Wings
Bacon Wrapped Jalapenos (ABT's) Smoked Shrimp
Bacon Wrapped Stuffed Jalapeno Smoked Shrimp
Smoked Coffee Brined Ribs Smoked Mac and Cheese
Coffee Brined Baby Backs Smoked Mac and Cheese

 

Smoking Meat: The Essential Guide to Real Barbecue

smoking-meat-book-cover-275x289 If you do not have a copy of my book on smoking meat, then get a copy today. It is full of recipes and tons of helpful information as well.

With 105 reviews on Amazon.com and a rating of 4.8 out of 5 stars, it comes highly recommended.

Amazon | Barnes & Noble

If you are interested in a digital copy, we have versions available via Nook | iTunes

 

Note: For my German readers, the book is now available under the title "American Smoker" and translated into German at Amazon.de

 

Amazon.com Orders

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. 

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon


Free Smoking Meat Newsletter

Share on Facebook31Tweet about this on Twitter4Pin on Pinterest171Share on Google+0Email this to someonePrint this page

Comments

  1. Peter De Groot says

    Just tried this recipe over the weekend and it turned out great.  I used the the small left over chucks and turned my meat probe on my maverick 732 into its own skewer.  Great way to keep an eye on temps!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>