Bbq Smoked Pork Tenderloin Food
BBQ PORK TENDERLOIN
Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.
Provided by Bergy
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients (except pork), whisk well.
- Pour over the loin in a zip lock plastic bag or glass bowl.
- Marinade in the fridge for at least 2 hours.
- Remove loin from marinade, save marinade.
- Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
- Heat any remaining marinade and serve over the pork.
Nutrition Facts : Calories 211.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 73.8, Sodium 110.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10, Protein 23.8
SMOKED PORK TENDERLOIN
This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It's a great weekday dinner option, and can even be fancied up for special occasions.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 1h5m
Number Of Ingredients 3
Steps:
- Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.
- Preheat your smoker to 225 degrees F.
- Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.
- Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.
- Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 58 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 470 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
BBQ SMOKED PORK TENDERLOIN
A delicious BBQ recipe of bacon wrapped smoked pork tenderloin with cajun seasoning.
Provided by Steve Cylka
Categories Main Course
Time 2h40m
Number Of Ingredients 4
Steps:
- Trim the pork tenderloins of any fat and membrane.
- Season pork tenderloin with cajun seasoning.
- Wrap the tenderloins with the bacon and place on smoker rack.
- Set the smoker to 275F using wood of choice (hickory, apple or cherry work great).
- Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 - 3 hours.
- Take the tenderloins out of the smoker and brush with BBQ sauce. Let rest for 5 minutes.
- Let them rest for about 10 minutes. Slice into 1 inch medallions and serve.
TRAEGER SMOKED BACON WRAPPED PORK TENDERLOIN
Making your Smoked Bacon-Wrapped Pork Tenderloin on the Traeger is the only way to go! You seal in all those juices and have this deliciously smokey flavor that permeates every bite! It's drool-worthy!
Provided by FoodHussy
Categories Entree
Time 2h35m
Number Of Ingredients 4
Steps:
- Remove pork tenderloins from refrigerator. Rinse and pat dry.
- Turn Traeger to smoke and have lid open. As Traeger heats up - let smoke dissipate. Will take approx 5 minutes
- Set temp to 225 and wait for Traeger to preheat. Be sure pellet bin is full.
- Coat pork tenderloins with Historic BBQ Red Seasoning.
- Lay sheet of parchment paper on cutting board/counter. Lay slices of bacon slices on parchment. (1/2 package per tenderloin)
- Lay tenderloin across bacon slices and wrap around tenderloin. Repeat with other tenderloin.
- Sprinkle Historic BBQ Red seasoning on top of bacon
- Place on Traeger for 1.5 hours. Check tenderloin temperature. Temp should be approx 130. If not at temp - cook another 10-15 min.
- Open lid and baste with BBQ Sauce. Smoke at 225 for another 15-30 minutes. Temp check should be approx 145.
- Remove from Traeger. Let rest 10-15 min before slicing.
Nutrition Facts : Calories 377 kcal, Carbohydrate 2.9 g, Protein 43.7 g, Fat 19.8 g, SaturatedFat 6.6 g, Cholesterol 124 mg, Sodium 1032 mg, Sugar 1.5 g, ServingSize 1 serving
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- Combine the water, honey, and salt in a saucepan and stir over warm heat. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator).
- Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them.
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- Mix all ingredients for the marinade thoroughly into a 1-gallon ziplock bag and then add the pork tenderloin to the bag.
- Close the ziplock bag, making sure to get all the air out and place it into your refrigerator to marinate for 24-48 hours.
- After the pork has finished marinating, pull it from your fridge and take it out of the marinade. You can dispose of the marinade.
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Servings 4Total Time 6 hrs 10 minsCategory Pork, Smoking & Grilling
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- In a small bowl add apple juice, thyme, rub, honey, and red pepper flakes. Use a small whisk or fork to mix. Set aside.
- Remove the pork tenderloin(s) from the package and trim any excess fat or silver skin. Add the the marinade and pork to the zip lock bag. Remove excess air and store in the fridge for 4 hours oe overnight.
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