HOW DO YOU SMOKE A PORK TENDERLOIN RECIPES

BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND F…

Bacon-Wrapped Pork Tenderloin with Balsamic and F… image

Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.

Provided by France C

Categories Pork Tenderloin

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ pounds pork tenderloin
8 slices center-cut bacon
¼ cup fig preserves
2 tablespoons balsamic glaze

Steps:

Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving

Nutrition Facts : Calories 233.7 calories, CarbohydrateContent 3.3 g, CholesterolContent 81.4 mg, FatContent 10.6 g, FiberContent 0.3 g, ProteinContent 28.9 g, SaturatedFatContent 3.5 g, SodiumContent 760.7 mg, SugarContent 0.3 g

SMOKED BEEF TENDERLOIN - LEARN TO SMOKE MEAT WITH JEFF ...

Smoked Beef Tenderloin - Learn to Smoke Meat with Jeff ... image

We did this smoked beef tenderloin for Christmas but it's a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender and full of great beefy flavor.

Provided by Jeff Phillips

Prep Time 15 minutes

Cook Time 120 minutes

Number Of Ingredients 4

Ingredients

1 whole Beef tenderloin (about 4 lbs average)
1 TBS Coarse kosher salt
1 TBS Vegetable or olive oil
¼ cup Jeff's Texas style rub

Steps:

Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
Place the meat into the fridge overnight (about 12 hours)
Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
Season all sides of the tenderloin with Jeff's Texas style rub
Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
Slice into ¾ inch steaks and serve immediately.

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