Lone Star Grillz “3 Tips to THE BEST Pork Tenderloin”

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

Recipe and Ingredients:

- Pork Tenderloin (we used a pack of 2 that were around 1 pound each)
- LSG Texas Bold & South of the Border Rubs (or your favorite BBQ Rub)

PREP DIRECTIONS:

1)     Unpackage the Tenderloin(s) and trim off as much of the hard fat and silver skin as possible with minimal waste.

2)     Generously season on all sides with Rub.

3)     Place on a tray with warming rack (to keep the meat elevated from the tray bottom) and place in the fridge for 2-24 hours (the longer the better) for the Dry Brine process.

The Cook: Approximate time 1.5 hours total

Preheat your Lone Star Grillz Pellet Smoker to 225 Fahrenheit.  Once fully pre-heated, place the Pork Tenderloin(s) on the smoker with a probe to monitor temperatures. 

Allow the Pork to smoke for approximately one hour OR until the pork reached 125 degrees Fahrenheit in the coolest/deepest part of the center.

Remove and rest loosely in foil while we prepare the pit for the sear.  (IF USING AN LSG PELLET SMOKER) slide back bottom grate, slide over searing plate cover to expose searing area, switch pit to “manual feed mode” and use the 100% setting (can be done from Fireboard App OR Controller), allow to heat for 10-15 minutes. 

Sear on each side for 60 seconds two times (4 minutes total) and take temperature of meat in center, once it reaches (or just breaks) 137 degrees Fahrenheit, remove Pork and rest VERY LOOSELY in foil for 3-5 minutes. 

This will provide a temperature carry over to reach our final finishing temperature of 140-145 degrees Fahrenheit in the deepest, coolest part of the center. 

SLICE, SERVE and ENJOY!

Recipe By: Derek Perry