Here's a tried and true recipe for making perfect smoked pork loins
using my simple recipe.
In this recipe, the marinade step is very important. I live in
North Carolina, so I prefer to use Southern style sauces and rubs. I
like Carolina Treet from Legacy Foods. It's a thick sauce made with
a blend of vinegar and spices. It's also low in sugar and contains
no tomato products. I discovered it a few years ago and it's become
my "go-to" for pork and chicken smoking. You can also make your own
marinade with the ingredients listed below.
Marinate the pork tenderloins in your chosen marinade for at
least 2 hours or overnight in the refrigerator.
Preheat the smoker to 250°F (121°C) and add pecan wood for a
mild flavor.
Remove the tenderloins from the marinade, allowing any excess
to drip off, and lightly coat them with olive oil. Season with salt
and pepper.
Place the tenderloins on the smoker grate and smoke for approximately
1.5-2 hours or until the internal temperature reaches 145°F (63°C).
Once done, remove from the smoker and let them rest for 5-10
minutes before slicing.
Serve with your favorite sides for a smoky and tender pork feast.
Pork Tenderloin Versus Pork Loin
Pork Tenderloin: A long, narrow, and cylindrical
cut of meat that runs along the pig's backbone. It is one of the
most tender cuts of pork and is known for its lean and delicate
texture. Pork tenderloins are typically smaller in size compared
to pork loins. They are often sold as whole pieces or in packs of
two.
Pork Loin: A larger and broader section
of the pig between the shoulder and the back leg. It is a versatile
cut with both lean and well-marbled portions. Pork loins are much
larger than tenderloins. They weigh several pounds and can be prepared
as roasts or boneless chops.
Patrick's BBQ tips:
Try Different Types of Wood!
Experiment with various wood to find the
smoky flavors that
you like best.
