Cheap Grilled Masterpieces: Smoked Pork Tenderloin
Want to eat like a king on a peasant’s budget? If so, this Pork Tenderloin on the Kamado Joe episode is for you!
Things to know:
What is the difference between pork loin and pork tenderloin?
Pork loin and pork tenderloin are entirely different cuts. Pork loin is a wide, thick roast with a fat cap, great for slow-roasting. Pork tenderloin is a small, boneless strip that is the most tender cut on the pig, best suited for quick high-heat cooking.
Key Differences
– Location: The loin runs along the top of the pig’s back, while the tenderloin is a smaller muscle tucked under the backbone.
– Size: A pork loin weighs between 2 and 5 pounds. A pork tenderloin is much skinnier and only weighs about 3/4 to 1 1/2 pounds.
– Tenderness: Tenderloin is highly tender, comparable to a beef filet mignon. The loin is leaner and can easily dry out if overcooked.
What are some common seasonings for pork tenderloin?
Common seasonings for pork tenderloin often feature a balance of savory, sweet, and smoky flavors, with staples including garlic powder, smoked paprika, black pepper, thyme, rosemary, cumin, and brown sugar. These are typically applied as a dry rub to enhance the mild flavor of the lean meat, frequently along with kosher salt for depth.
What are some tips for preventing pork tenderloin from drying out?
To prevent pork tenderloin from drying out, the most crucial step is to avoid overcooking by using an instant-read thermometer to pull it at an internal temperature of 140-145F. Other essential tips include brining the meat for 1-4 hours to increase moisture retention, searing the exterior on high heat, and allowing the tenderloin to rest for 10 minutes before slicing.
Is Kamado Joe as good as green eggs?
Kamado Joe is generally considered just as good as—and in many ways, more user-friendly than—the Big Green Egg. While the Egg is the original ceramic kamado with a massive following, Kamado Joe offers better value by including premium accessories (like a multi-level cooking rack) and innovative features right out of the box.
Ingredients:
2 pork tenderloins, silver skin removed.
binder of your choice (we used Kewpie Mayo, but mustard and deli horseradish are good choices also)
rub of your choice (we used Spiceology Gaucho Steakhouse seasoning)
1. Load a charcoal chimney half full of lump charcoal. This will be a relatively short cook, so there is no need to use more.
2. Ensure the bottom vent is full open. Light a tumbleweed under the chimney and allow about 15 minutes for the charcoal to ash over with the lid open.
3. If you have a charcoal divider accessory for your Kamado Joe, use it to set up for 2 zone cooking, if not, just empty the chimney to one side of the grill. For additional smoke flavor, chuck a chunk of apple, cherry or pecan wood onto of the coals.
4. Install the divide and conquer rack, place 1 grill grate above the coals on the middle level and the other grill grate on the top level. Shut the bottom vent to about a finger’s width open and set the top vent to the third mark.
5. Apply the binder to your tenderloin, then liberally apply the rub.
6. Insert a wireless thermometer into the tenderloin, ensuring it is centered.
7. Place the tenderloin on the side of the grill opposite of the coals and allow to cook until the internal temperature hits 120F.
8. Now move the tenderloin to the other side of the grill, directly over the coals and turn every 2 minutes until you are happy with the crust and the internal temperature is 140F. Do not allow the temperature to go above 145F.
9. Remove the tenderloin from the grill, place on a plate or baking sheet, loosely tent it with foil and let is sit for at least 15 minutes up to 30 minutes.
10. Slice and serve. ENJOY!
Equipment used:
Kamado Joe Big Joe Series III 24-inch Ceramic Charcoal Grill and Smoker with Premium Cart
ThermoPro TempSpike Plus: 600FT Wireless Meat Thermometer Bluetooth
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