Smoked Pork Tenderloin Recipe
Chef Jason Hill shows you how to make a smoked pork tenderloin recipe in this episode of “Chef Tips.” The recipe uses Jason’s favorite smoked pork tenderloin rub, an adobo rub made with dried chiles and spices. Although smoked pork tenderloin cooking time can vary by your smoker, Jason recommends 200-250 F for up to 2 hours, or until the internal temperature reads 145 F. After you remove it from the grill, allow the barbecue pork tenderloin to rest up to 15 minutes, when it will carry over cook to about 150 F.
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Overcooked.. trust me this video is taken in one day..
Where's the link for the rub that was mentioned in the video?
I’d sear after. Searing prior to limits smoke penetration into the meat.
You lock in juices and lock out smoke flavor.
Knife was sharpened over the meat
chef you look like you once played baseball
Minimal prep time, minimal hands on time, and great results. If entertaining, put a couple of slices on a mini roll with some cole slaw for sliders.
Try injecting with pineapple juice,pull off at 137-140. Plus rub of course.
Good luck tonight. This game could set the tone for the season. Yes good QB
Great looking meat and smoker. Just one issue, dump the hat.
hmm yummy!!
what brand of knifes do you use?
If you sear to lock in juice. Aren't you also blocking smoke from getting in? Thank you for the video my man.
Take them off at 140!!!!! The carry over will take it up to 150 and it won't be dry.
anybody that has given this a thumbs-down has either never made this or screwed up when they tried. This is hands down one of the best smoking recipes out there. as a matter of fact I'm making it again today for family in town. One tip that I do is I marinate the tenderloins overnight in water, brown sugar and a touch of salt. we find it makes the loins extra juicy.
Take tenderloin off at 140-145 degrees. Something called carryover cooking will take the meat to the proper doneness while it's RESTING. AFTER resting for 5-10 min, THEN slice it against the grain. The resting time allows the juices to redistribute.
While it's resting, if you notice juices starting to pool on the top of the meat, flip it over.
And if you want to keep that nice crust you've created and not have a soggy bottom, rest it on a rack not on a cookie sheet or cutting board or anything else that allows the meat to sit in the juices (if you're not turning it like I mentioned above).
Locking in the juices huh, you don't know much about food science do you?
HELL YEAH!!! This was exactly what i was looking for!!! I picked up some tenderloins from costco last night and wasnt sure on how to cook them on my Daniel Boone!! Thank you! Ill be sure to tell the guests where i learned how to cook them! 🤘🏿😝🤘🏿
Also why probe to 150? You can safely cook pork to 145, id probe it to 140 and let carryover finish temp be about 145-150. Large pieces of meat can easily jump 10 degrees oncr pulled so i take em off 5-10 degrees less than my finish temp
Nice video but i hate when people say searing locks in juices, its not a crust barrier that makes it where liquid cant escape it just adds texture and flavor from the maillard reaction that's all
I liked the video but I've found that in my smoking experience that it is better for me to Reverse Sear the meat meaning Smoke The Meat 1st then sear the meat after it has been Smoked & then let the meat rest for about 8 to 10 minutes then cut it it usually is more moist and tender doing a Reverse Sear – I Love that lil' dog!
Cool video man. Looked really good
Thank you for sharing the video with prep and times, I am going to do 4 of them in my 40" Masterbuilt or Mastercraft, oh what ever the hell it's called. Such a cute dog, I love him or her!
What did you smoke with? I am thinking about using apple…..
That sizzle @ 1:52 was sensational! WHOOOO-HOOOO!!!! I feel like a Cowboy and I was born and raised in Florida! Great Job and thanks for Sharing this video Chef !!!
She's very beautiful
This is coming very soon.
Thank you so much. You are very kind.
She is a shih tzu. 🙂
Is ur dog losapo or shitsue I know I spelled both of thoese wrong
Chef, I just wanted to point out how professional you are through your responses and work. You are very encouraging for those whom cook for a living . It is always great to see some one who cares and shows the willingness to spread the knowledge thanks for your demonstrations of work.
this looks great, imagine butterfling and stuffing these guys…keep em coming jason
You are correct my friend!
you've already dones ribs inside in boiling water, now you've got to do some on the smoker. And chicken. And brisket. Duck : )
nice smoke ring on those 'loins.