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Apple Wood Smoked Pork Tenderloins

One of the most tender meats, but sometimes difficult to cook without being too dried out (due to its lean, low fat content), the Pork Tenderloin is pretty affordable, very attainable, and can be a BIG crowd pleaser, if cooked correctly. Paired with the glorious Apple Wood Smoke (my fav wood type for lean pork cuts and many types of jerky) infused and cooked LOW and SLOW, the Moisture was literally running down my arm and dripping on the table (check the video out)! The tenderness was amazing! Flavor was on point! Super tender, this is a MUST for your next weekend/holiday cookout! It was very quick and easy to prepare and cook, and pairs well with all veggies and grains (we like to steam up some broccoli and long grain wild rice to go with this recipe – super delish and healthy!), which makes this a good option for WEEKNIGHTS too!

INGREDIENTS

  • Two Inside Pork Tenderloins (wild or domestic)
  • Yoder Smokers Pork Rub
  • Apple Wood Pellets in Hopper
Optional Dipping Sauce: ¼ Cup Lea & Perrins Worcestershire (the anchovies in this brand are why I use it) ¼ Cup Kikkoman Teriyaki sauce (not the glaze version) 1 Teaspoon Garlic Powder

INSTRUCTIONS

1. Pat loins dry with a paper towel.
2. Rub loins with EVOO to help rub stick.
3. Coat loins evenly in your favorite seasoning and let sit for 15-20 mins on the table.
4. Set wood pellet smoker to 225°F, and let it heat up to full temp.
5. Place tenderloins on top rack and let the smoke/heat roll, until internal temp hits around 135-140°F.
6. Pull it off, let rest uncovered for 15-20 mins for best internal moisture, slice up, and dive in! Simple and delicious!

945 Views | 0 Comments

Apple Wood Smoked Pork Tenderloins

One of the most tender meats, but sometimes difficult to cook without being too dried out (due to its lean, low fat content), the Pork Tenderloin is pretty affordable, very attainable, and can be a BIG crowd pleaser, if cooked correctly. Paired with the glorious Apple Wood Smoke (my fav wood type for lean pork cuts and many types of jerky) infused and cooked LOW and SLOW, the Moisture was literally running down my arm and dripping on the table (check the video out)! The tenderness was amazing! Flavor was on point! Super tender, this is a MUST for your next weekend/holiday cookout! It was very quick and easy to prepare and cook, and pairs well with all veggies and grains (we like to steam up some broccoli and long grain wild rice to go with this recipe – super delish and healthy!), which makes this a good option for WEEKNIGHTS too!

INGREDIENTS

  • Two Inside Pork Tenderloins (wild or domestic)
  • Yoder Smokers Pork Rub
  • Apple Wood Pellets in Hopper
Optional Dipping Sauce: ¼ Cup Lea & Perrins Worcestershire (the anchovies in this brand are why I use it) ¼ Cup Kikkoman Teriyaki sauce (not the glaze version) 1 Teaspoon Garlic Powder

INSTRUCTIONS

1. Pat loins dry with a paper towel.
2. Rub loins with EVOO to help rub stick.
3. Coat loins evenly in your favorite seasoning and let sit for 15-20 mins on the table.
4. Set wood pellet smoker to 225°F, and let it heat up to full temp.
5. Place tenderloins on top rack and let the smoke/heat roll, until internal temp hits around 135-140°F.
6. Pull it off, let rest uncovered for 15-20 mins for best internal moisture, slice up, and dive in! Simple and delicious!

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