Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel
Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.
Now that the meat is all cleaned up and all that extra stuff is removed, you can proceed with the seasoning process.
As usual, I like to use the old trusty yellow mustard base on this pork to help that rub to stick really well.
Apply a thin layer all over..
Sprinkle on a few tablespoons of Jeff's original rub (Purchase formula here | Purchase bottled rub).
Massage it into the meat all over.
If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight.
If you are ready to smoke, you can lay them on a Bradley rack or Weber grill pan with a little space between them and you are good to go.
Set up your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up. Once the smoker is preheated, it is time to cook.
Place the pork tenderloins directly on the grate or place the Bradley rack with the meat on the grate.
You can probably expect these to take around 1.5 to 2 hours to reach the perfect safely done temperature for pork at 145°F*.
Keep the smoke going for the entire time if you can or for at least an hour to get some good smoke flavor on the meat.
I used cherry to go along with the cherry compote but any fruit wood or even pecan would be really good on these.
When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one.
Wait about 20 minutes and repeat.
Be sure to use a tested digital thermometer to monitor the temperature while they cook. You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.
*The USDA has now assured us that it is perfectly safe to eat pork at medium rare (145°F ) and if you have not tried this, it makes all of the difference in the world. The pork will be so tender and juicy, you might not be able to believe its lean pork.
- ¼ cup Bourbon
- ¼ cup brown sugar
- ½ cup water
- 13 oz jar of cherry preserves (I used Bonne Maman)
Place all of the ingredients into a medium sauce pan. Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes.
The compote will reduce by about 1/3 by the time it is finished.
When 10 minutes have elapsed, remove the compote from the heat and allow it to cool.
Remove the pork tenderloins from the smoker and bring them into the house. It is a great idea to immediately wrap them in foil and then in a thick towel on the counter to hold them for 30-60 minutes until dinner time.
When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person.
Be sure to have some of the warm compote on the table so your guests can pour a little over the top of their slices if they want to.
Can I do the same thing with a whole pork loin?
Yes, but the cook time will increase to around 4 hours or so. You still need to watch the temperature and pull it from the smoker when it reaches 145°F.