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Smoked Pork Tenderloin Recipe
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- čas přidán 2. 08. 2024
- 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.
GET THE PRINTED RECIPE: cookingsessions.com/smoked-po...
#smokedpork #smokedporktenderloin #smokedporkrecipe
Learn more about my Green Mountain Grills pellet grill/smoker at greenmountaingrills.com/
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I am really excited to put this unit to the test! Thanks for your comment.
Thank you so much. You are very kind.
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.
Great video. Thanks for the pointers: removal of silver skin and 2-minute searing with olive oil. Also the spice rub and overnight wrap..great tips. In our Colorado elevation the internal temps seem to arrive fast so I stand guard over the Treagor. Been using apple and mesquite pellets,seem to work well. Time to go prep ours. Again thanks!
Thanks so much for your feedback!
I’d sear after. Searing prior to limits smoke penetration into the meat.
Really mouth watering.
I have both propane and a smoker grill now! Both have their cooking advantages!
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! 🤘🏿😝🤘🏿
You are correct my friend!
Yay! Cheers!
Thanks Dan! Looking forward to doing a video with you to give me some smokin' tips!
I have a 20lb bag and I would say at least 2 to 3lbs fit in the box. I'll be doing more videos on how this grill works. So far, I am really impressed by it!
That looks great! Wish I had a smoker like yours!
Haha! Thank you!
Nice smoker. I use a Masterbuilt electric, so easy. I cook to internal 150F as well. Comes out perfect everytime!
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 !!!
Hello. I do have a lot of chicken recipes already on my channel and I plan to do more in the future.
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!
I like to do that as well, i feel like i have more control on that final sear
Great dish there Chef Jason. I like your new grill. How much pellets does it hold? Thanks
Congrats on that new smoker, Jason!
this looks great, imagine butterfling and stuffing these guys...keep em coming jason
Good luck tonight. This game could set the tone for the season. Yes good QB
Cool video man. Looked really good
Joseph Lugo Thank you!
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).
How you have that name is a mind blower...
If you sear to lock in juice. Aren't you also blocking smoke from getting in? Thank you for the video my man.
I'd be interested in a review on the pellet grill. The basic operation, type of pellets used etc.
Hi mate this !! this video is great !!! thank you !!!
Glad you liked it!
yay got the same cutting board :D
and im in germany ^^
hmm yummy!!
Thank you!
This is coming very soon.
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
Exactly, thank you! Searing "seals" in nothing... it adds flavor.
Alton Brown has done numerous episodes related to searing. "Steak your Claim" is a good one that he actually does a scientific experiment taking two pieces of meat, searing one and not the other, then cooking them at the same time and temperature and measured the moisture loss. I think the seared one actually lost more moisture, but tasted better (searing = flavor development due to the Maillard reaction). If you just google "searing sealing in juices" a ton of myth debunking articles come up.
Nice smoke ring :)
I always refer to my old, and I mean old, CIA book where searing was in deed debatable. I never knew it was actually "proven." Where did you read/see this? I'd like to know... =]
Where do you find those seasonings and what's the name of them?
Try injecting with pineapple juice,pull off at 137-140. Plus rub of course.
Where's the link for the rub that was mentioned in the video?
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.....
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
Haha sorry i paused and commented right after u said 150 and then said u coulda pulled it earlier. My bad
what brand of knifes do you use?
Hello. I have Dexter and Henckles.
the meat looked dry. but the dog more than makes up for it! that dog is adorable!
nice smoke ring on those 'loins.
I'll get you another time when you least expect it ha ha!
Mmmm...made me some fried pork chops tonight! You missed out on a good meal!
the only thing i love more than this recipe is that dog
Adobo rub?
you've already dones ribs inside in boiling water, now you've got to do some on the smoker. And chicken. And brisket. Duck : )
Chef, it's been proven many times that searing doesn't "seal in the juices." What searing does, however, is add more depth of flavor.
*referring to you. Does the rub have salt? Haha cute dog
Fight on!
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.
Take them off at 140!!!!! The carry over will take it up to 150 and it won't be dry.
You lock in juices and lock out smoke flavor.
Look Ahmad, I'm a proud muslim too. To prove it, I'm half turkish.
But why do you click on videos that says "pork"? Do you wanna bash those people that are eating it? Grow up.
Knife was sharpened over the meat
Overcooked.. trust me this video is taken in one day..
Ugh * overcooked I hate autocorrect haha I should comment or watch your videos while drinking lol
chef you look like you once played baseball
Waaaayyyyy back in the day lol!
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.
Ha ha! It's hard to make things look perfect for the camera. Trust me, it was not dry. =]
She is a shih tzu. :)
Chef Tips I want crossed a Shih Tzu and a bulldog and we called it bullshit
Probably overlooked but that's how most old people like their pork. Not referinn
Great looking meat and smoker. Just one issue, dump the hat.
Thank you. No way about dumping the hat. Especially not with our current QB.
Is ur dog losapo or shitsue I know I spelled both of thoese wrong
Locking in the juices huh, you don't know much about food science do you?
She's very beautiful
Why don't you make something with chicken, you don't do that very often
looks dry.
Well you're right, but,LETS put religion aside and look to science
watch?v=pyXwJKms9yY
AND YOU CAN SEARCH ONLINE IT'S REALLY BAD
Calm down dude. Pork doesn't suck, just because your religion tells you it does.