- 1 Is it better to cook a pork tenderloin at 350 or 400?
- 2 Is it better to cook pork tenderloin fast or slow?
- 3 Can I overcook pork tenderloin?
- 4 How do you not overcook pork tenderloin?
- 5 Can you cook pork loin at 180?
- 6 How do you calculate cooking time for pork loin?
- 7 Why is my pork tenderloin tough and chewy?
- 8 Why does pork tenderloin cook so fast?
- 9 Is it better to cook pork tenderloin covered or uncovered?
- 10 Can I cook a pork tenderloin at 200 degrees?
- 11 Should pork tenderloin be at 350 or 375?
How long does it take for a pork tenderloin to cook at 350?
From oven oven-roasting to grilling, here’s a quick guide to cooking times: How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.
Is it better to cook a pork tenderloin at 350 or 400?
Is pork tenderloin better at 350 or 400? – Get the perfect pork tenderloin every time! Many recipes recommend cooking it at 350 degrees—but if you’re after that extra crispy crust and juiciness, try cranking up your oven to 400. Experiment until you find just the right balance of taste and texture for your personal preference.
How long to cook pork tenderloin at 180 degrees?
Pork loin, also known as pork loin roast, is a good cut of meat for low and slow cooking. One important thing we want to clear up right away: Pork loin is a different cut of meat than pork tenderloin. Both are boneless cuts that are somewhat lean, but there are a few key differences.
- Pork tenderloin is long, narrow, usually sold in cuts of 1 pound or less, and slightly leaner than pork loin.
- Pork loin is a thicker cut, usually sold in cuts of 2 to 4 pounds, and (sometimes) with the bone in.
- Pork loin has a little more fat than pork tenderloin, and because it’s larger, it will take longer to cook.
Because of these two factors, pork loin is a better choice for smoking. Smoking a pork loin is a very simple process which makes it a good choice if you’re new to smoking, or if you just want to make something extremely delicious without putting a ton of effort in.
Remove your fully-defrosted pork from the package and lay it on a large chopping board. Using a long, sharp knife, remove any thick layers of fat, or hard connective tissue such as silver skin. It’s okay to have a little bit of fat and connective tissue – it will help protect the loin from drying out during cooking.
But large or hard chunks of fat will be difficult to chew. Pork doesn’t have a lot of flavor on its own. You can add flavor before cooking with a dry rub or marinade, by stuffing the pork loin, or even injecting it with flavor. You can also combine these methods.
As a lean meat, pork loin is an ideal cut for subtle flavors like fresh herbs, lemon, and flavored oils; flavors that may be overpowered if you used them on fattier cuts like pulled pork or a ribeye steak. But pork can also be a vehicle for strong, spicy, and sweet flavors. There’s not really anything that doesn’t go with pork, as long as it’s a flavor you like.
It’s the perfect cut of meat for experimenting with bold or unique seasonings. Dry rubs are a mix of herbs and spices, usually containing salt and at least one spicy element. For pork loin we recommend our Traeger Rub or Traeger Pork & Poultry Rub, You can also make a rub from scratch as in this Ancho-Rubbed Pork Loin recipe.
Rub the seasoning on both sides of the pork loin, and let it sit for 5 to 10 minutes to absorb into the meat. Brining a pork loin overnight will both tenderize and flavor the meat. Brines are made by adding salt and other aromatics to water. See our Citrus Brined Pork Roast recipe for an example. Marinades are similar to brines – a liquid mixture used to tenderize and flavor the meat.
Typically, marinades have a base of oil or liquid other than water. Our Sweet and Spicy Pork Roast recipe uses coconut milk as a base for the marinade. Like other large hunks of meat, pork loin can be injected with liquid to add flavor and help the meat from drying out during cooking.
- Our Bacon Draped Injected Pork Loin Roast recipe calls for an injection mixture of apple sauce, salt, Worcestershire sauce, and water.
- Another way to add flavor to a pork loin is stuffing it with herbs, aromatics, and textural elements like nuts.
- This requires butterflying the pork loin roast, a method that transforms the roast into a flat piece of meat.
The stuffing is spread out, and the loin is rolled up and tied, then cooked. See our Bacon Stuffed Pork Loin recipe for instructions. The process of smoking pork loin is pretty simple, Put it on a grill set at 180 degrees Fahrenheit for approximately 3 to 4 hours.
- Then, turn the heat up to 350 degrees, and smoke for an additional 20 to 30 minutes, or when the internal temperature of the pork reaches 145 degrees.
- But we know that people have a ton of questions, so let’s answer a few.
- The best way to smoke pork loin without drying is by turning the heat up after the initial absorption of smoke.
This will help the pork loin cook faster, before it can dry out. We don’t wrap pork loin in foil when smoking because the foil prevents the smoke from flavoring the meat. Larger cuts of meat like pork butt are sometimes wrapped in foil to help speed the cooking process.
- But it shouldn’t last long with pork loin which is a smaller cut.
- And increasing the heat late in the cooking process, as we recommend, should push past the stall.
- You do not need to flip pork loin when smoking – if you have even heat throughout the smoking area as you will if smoking on a Traeger.
- If your grill or smoker is not a Traeger, it may have hot spots, so you may need to move the meat around to prevent some parts from overcooking.
Smoke pork loin with the fat side up. The fat will render and help keep the meat from drying out. Smoking pork loin can take between 2 and 4 hours. The length of time it will take to cook depends on the size of the roast, and other factors. A stuffed pork roast, for instance, may take longer to smoke.
- A thicker loin may take longer than a thinner one.
- We strongly recommend using the probe on your Traeger grill (or another probe thermometer) to keep tabs on the temperature.
- According to award-winning BBQ Champion Chad Ward, you do not want to let the internal temperature of the pork pass 145 degrees Fahrenheit,
According to the USDA, the safe serving temperature for pork loin is an internal temperature of 145 degrees, followed by a rest of three minutes. Our BBQ expert Chad Ward also recommends cooking the pork to 145 degrees followed by a slightly longer rest of 20 minutes.
Decide on your pork loin side dishes based on the flavors you use in your rub, marinade, or stuffing. One very common accompaniment to pork is cabbage. Consider our Traeger Smoked Coleslaw, or for a heartier side, Beer Braised Cabbage with Bacon, If you’ve created a particularly spicy roast pork, our Grilled Mango Coleslaw provides a burst of citrus and sweetness that will make for a nice contrast.
These recipes demonstrate the many ways to make pork loin. Cook time: 1 hour Serves: 4 Ingredients 3 pounds pork loin, butterflied Traeger Pork & Poultry Rub 1/4 cup walnuts, chopped 1/3 cup craisins 1 tablespoon fresh oregano 1 tablespoon fresh thyme 6 pieces asparagus, ends trimmed 6 slices bacon, sliced 1/3 cup Parmesan cheese, grated Bacon grease Cook time: 2 hours Serves: 4 Ingredients 1 (2- to 2½-pound) pork loin roast Traeger Pork & Poultry Rub 1 pound sauerkraut 2 large cooking apples, peeled, cored, and sliced 1 large sweet onion, thinly sliced 1/3 cup brown sugar 1 cup dark beer 2 tablespoons butter 2 whole bay leaves
How long does it take to cook 1kg pork loin?
How to Cook – Preheat your oven to 200°C/gas mark 6, then weigh the meat to work out the cooking time; as a guide, allow 30 minutes per 450g in weight, plus another 15 minutes, or until cooked through (when there is no pink meat and the juices run clear).
Is it better to cook pork tenderloin fast or slow?
Von Diaz’s Pork Tenderloin Pernil Style – Pernil in 30 minutes?! With pork tenderloin, it’s possible. “In an ode to her mother, a working parent who always preferred her meats light and lean, Diaz seasons and marinates tenderloin like pernil, a Puerto Rican dish that’s traditionally made with pork shoulder and roasted low and slow for several hours,” notes Kristin Miglore on this Genius Recipe, adapted from Diaz’s cookbook Coconuts & Collards.
Can I overcook pork tenderloin?
How to cook Pork Tenderloin: – Marinate: A good marinade is essential to add lots of flavor and tenderness to the pork tenderloin. We use equal parts lemon juice and olive oil with LOTS of garlic and some herbs. Sear : Place the marinated pork on a very hot grill or in a very hot pan on the stove, to give it a nice sear on all sides. Rotate it as you go, untiYou want all side of the meat to. Generally speaking, the more color you get on the sear, the better the flavor. Bake : Bake it in a baking dish covered with tinfoil at 325 degrees for about 20-25 minutes, or until you reach your desired doneness, between 145° F – 160° F (refer to doneness photo, below). Use a meat thermometer, to check it. Don’t overcook the pork tenderloin or it can be dry and chewy! Rest: Allow the tenderloin to rest for at least 10 minutes before cutting it. Like all meat, allowing it to rest allows the juices to penetrate back into the meat. If you cut into it too soon, the juices will run out and your meat will be tougher and chewier. Serve with a green salad, potatoes, and homemade rolls,
What temperature is pork tenderloin done in Celsius?
Pork tenderloin internal temperature – Roast pork tenderloin just until it reaches 145°F (62.7°C). I recommend you measure this using an instant-read thermometer inserted in the center of the pork tenderloin. If you want juicy meat, be sure to remove the tenderloin from the oven as soon as it reached 145°F.
How do you not overcook pork tenderloin?
Tips for baking the best pork tenderloin –
- Do not overcook it. As with any lean cut of meat, if it is overcooked, it will be dry. The key is to cook it to 145 degrees Fahrenheit and no more. The pork will be a tiny bit pink in the center and buttery soft.
- Use an instant-read meat thermometer, It’s an inexpensive kitchen tool that every kitchen should have. Using a thermometer will ensure that your meat is perfectly cooked.
- Sear the pork before you bake it. Taking the 6ish minutes to do this step will not only give it a beautiful color, but it also adds flavor and seals in the juices, so it stays more tender.
- Add a little liquid. We deglaze the searing pan with some beef stock and add this to the roasting pan. It adds a fantastic flavor and helps keep the tenderloin juicy.
- Pour a little apple cider vinegar over the pork. It will help tenderize the meat and give a delicious flavor to the sauce.
Can you cook pork loin at 180?
INGREDIENTS: 7-pound pork loin 64-ounce apple juice 7 tbls Morton’s Tender Quick 1 cup maple syrup 7 tbls Smokin Brothers Plus the Kitchen Sink Seasoning DIRECTIONS: 1.) Mix apple juice, Morton Tender Quick, syrup and 4 tablespoons Smokin Brothers’ Plus in large container to hold liquid and pork loin.
- Seal and refrigerate 3-4 days, rotating loin on second day.2.) Remove the loin from brine to prepare for cooking; rub 3 tablespoons Smokin Brothers Plus on loin and let stand at room temperature for 30 minutes.3.) Start Smokin Brothers grill; check pellet supply.
- Turn the grill to 180F.4.) Grill the pork loin at 180F for 2 hours, then turn the heat to medium (250-275F).
When loin reaches internal temp of 150F, remove from grill and double wrap in foil.5.) Let stand 15 minutes in foil. Slice, serve and enjoy!
Is 180 good for pork?
At What Temperature is Pork Done? – Here are the current USDA recommendations :
Pork chops, pork loin, and pork tenderloin: Cook to 145° F (63° C), then rest 3 minutes. Ground pork: Cook to 160° F (71° C). Grinding pork exposes more surface area to bacteria, so it needs to be cooked to a higher temperature than other cuts of pork.
Keep in mind that pork cuts like pork shoulder and ribs have a much better texture and flavor when cooked to 180-195° F, These cuts need higher temperatures to break the collagen down and make them melt-in-your mouth tender. But pork loin, pork tenderloin, and pork chops? Those you can—and should—cook to only 145° F,
Can you eat pork tenderloin at 150 degrees?
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F.
How do you know if a pork tenderloin is done?
The safe internal pork cooking temperature is 145° F followed by a 3-minute rest. – Finding the correct pork cooking temperature is the final step in plating a perfectly juicy, tender cut of meat. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature.
The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F.
Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F.
How do you calculate cooking time for pork loin?
Boneless leg joint, loin roast, shoulder or pork rack Calculate total cooking time for 35 minutes per 500g, plus 35 minutes.
How to cook a 1.2 kg pork loin?
Remember, after removing your joint from the packaging, pat dry and bring to room temperature. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan. Scald the pork by pouring a kettle full of boiling water over the joint on a wire rack over the sink then leave to dry. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. Season with good quality fine sea salt rubbed into the score marks on the skin, just prior to cooking. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns. Another nice addition can be a Bramley apple peeled and quartered. Place the pork skin side up onto the trivet which should line the base of the tray. Place in the centre of the oven and roast for 25 minutes, then reduce the temperature to 180°C for fan assisted or 190°C for ovens without a fan. Continue roasting for 30 minutes per 500g reaching a core temperature of minimum 65°C. Remove from the oven, place onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy. For the gravy, make up 500ml of Essential Cuisine chicken stock, then deglaze roasting tray with the stock stirring in all the caramelized juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce until it becomes a rich, glossy gravy.
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Why is my pork tenderloin tough and chewy?
Silver skin, named for its silver-white color, is a thin membrane of connective tissue found on pork tenderloin. It doesn’t dissolve when cooked, so when it’s not removed it adds a tough and chewy texture.
Why does pork tenderloin cook so fast?
from my point of view/Shutterstock Pork tenderloin is one of the most popular cuts of pork at any butcher, According to Kitchn, this tender cut of meat is quick cooking, delicious, and low in fat which makes it a great source of lean proteins. Livestrong says that pork tenderloin contains 22 grams of protein in a three-ounce serving.
- It’s also highly rich in vitamin B, zinc, and selenium which makes it a great resource for all-around health and nutrition.
- Because it is a relatively small cut of meat it also cooks quickly.
- Cook the Story notes that because it is so lean, it is important that pork tenderloin doesn’t get the low and slow cooking treatment usually associated with more robust pieces of pork.
Instead, it’s important that the meat is brought to a safe final temperature of 145 F in a relatively short amount of time. Tenderloin doesn’t have enough fat to keep it nice and juicy, and can easily dry out otherwise. It’s no coincidence that tender is a part of this meat’s name either.
Does pork tenderloin get softer the longer it cooks?
2. Preheat the Oven and Prep the Pan – Start by preheating the oven to 450 degrees Fahrenheit. For the best oven-roasted pork tenderloin, use a large cast-iron pan, like a Le-Creuset dutch oven, White suggests. Then swirl a thin layer of cooking oil around the inside of the cast-iron pan before placing the pork tenderloin inside.
- The next best thing to use if you’re cooking pork tenderloin in the oven is a shallow roasting pan.
- Prep your roasting pan in the same way as you would cast iron, applying a thin layer of cooking oil before placing the meat in.
- Place your pan in the oven and bake the pork loin fillet for about 15 to 20 minutes.
This short cooking time is best for keeping the tenderloin moist — longer cooking times can dry out and toughen a tenderloin, White says. You’ll know your pork tenderloin is done when your meat thermometer shows an internal temperature of 140 to 145 F.
Is it better to cook pork tenderloin covered or uncovered?
Recipe tips –
It is not necessary to cover the baking dish with aluminum foil. Make sure to use a meat thermometer to check the internal temperature of the pork. To ensure you get juicy pork tenderloin, be careful not to over cook because it’s a lean cut of meat that can dry out quickly. Don’t skip the step of letting the pork rest for at least 5 minutes before slicing. This really helps to lock in the juices, giving you moist, tender pork. This cooking method can also be used for pre-marinated or seasoned pork tenderloins. Feel free to add fresh herbs like thyme and rosemary.
Should I wrap my pork tenderloin in foil?
Should I Wrap My Pork Tenderloin In Foil? – The thing about pork tenderloin is that it is mostly made of lean meat. As such, it has a tendency to dry out. This is why it is typically cooked over high heat quickly. With baked pork tenderloin, however, the meat is exposed to high heat for a longer period of time.
- Wrapping it up in aluminum foil creates a moisture trapping barrier around the meat.
- Thus, your pork tenderloin is less likely to dry out.
- There is no special technique for wrapping the tenderloin just make sure that the seal is rather tight so that the moisture doesn’t escape.
- As you have already browned the meat, you can keep the pork wrapped until it is done cooking.
You can unwrap while allowing it to rest.
Can I cook a pork tenderloin at 200 degrees?
Tips & Tricks –
- You can finish the pork roast at 500 degrees if you want it done quicker. The inside will be a lot dryer, though, because the very middle must still achieve 150 degrees to be safe to eat. For really juicy pork roasts, you can slow roast it at 200 degrees. This method will take several hours, but the result may be worth the wait. Also, you can roast it for the duration at 350 degrees. And to get the crispy exterior, you can stick it under the broiler for a few minutes. There are a lot of ways to roast pork. Just don’t overcook it.
- Wait until the oven achieves the desired temperature before putting the roast in. Putting an oven thermometer on one of the racks is the best way to be sure. The oven thermostat may not be accurate.
- Don’t skip the resting step, as cutting into the meat while it is still very hot will dry it out.
- Check the temperature of the roast by placing the tip of the probe in the very center of the roast. Push it straight down from the top into the middle.
How long does it take to cook pork at 350?
How Long to Bake Pork Chops at 350 F in the Oven – Cooking pork chops at 350 F will take 20 to 40 minutes, depending on the thickness of the chops, whether they are boneless or not, and whether they are covered with foil or not. If you cook 1-inch thick boneless pork chops at 350 F, they will take between 25 minutes and 30 minutes to cook through.
Should pork tenderloin be at 350 or 375?
FAQs About How Long To Cook Pork Tenderloin In The Oven At 375 – Q: How long does it take to cook pork tenderloin in the oven at 375 degrees Fahrenheit? A: It should take about 25 minutes to cook pork tenderloin in the oven at 375 degrees Fahrenheit.
However, cooking times may vary depending on the size and thickness of the pork tenderloin. Use a meat thermometer to check for doneness and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit. Q: What is the best way to cook pork tenderloin? A: There are many ways to cook pork tenderloin, but some of the most popular methods include roasting, grilling, and baking.
Whichever method you choose, make sure to use a meat thermometer to check for doneness and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit. Q: How can I make sure my pork tenderloin is cooked evenly? A: One way to ensure even cooking is to pound the pork tenderloin to an even thickness.
- This will help the pork cook evenly throughout.
- Another way to prevent uneven cooking is to use a meat thermometer to check for doneness.
- Cook until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Q: How do I keep my pork tenderloin from drying out? A: There are a few ways to prevent pork tenderloin from drying out.
One way is to cook it using a moist cooking method, such as roasting or baking with chicken stock. Another way is to brine the pork tenderloin before cooking. This helps to keep the pork moist and flavorful. Finally, make sure not to overcook the pork tenderloin.
- Use a meat thermometer to check for doneness and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Q: What should I do with any leftover pork tenderloin? A: Any leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
- Alternatively, it can be frozen for up to 3 months.
When ready to eat, simply thaw the pork tenderloin in the refrigerator overnight and reheat as desired. Q: How long does it take to cook a 2 pound pork tenderloin at 375? A: It should take about 40 minutes to cook a 2 pound pork tenderloin at 375 degrees Fahrenheit.
- However, cooking times may vary depending on the size and thickness of the pork tenderloin.
- Use a meat thermometer to check for doneness and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Q: How do you cook pre packaged pork tenderloin? A: Preheat oven to 375°F (190°C).
Remove all packaging materials and season the pork tenderloin as desired. Place tenderloin in a roasting pan and roast for 25 minutes. Remove from oven, cover with foil and let rest for 5 minutes before slicing. Enjoy! Q: How do you cook frozen pork tenderloin? A: To cook frozen pork tenderloin, simply thaw in the refrigerator overnight and then cook as desired.
- When cooking pork tenderloin, make sure to use a meat thermometer to check for doneness.
- Cook until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Q: How long does it take to cook a pork tenderloin in the oven at 425? A: It should take about 20-30 minutes to cook a pork tenderloin in the oven at 425 degrees Fahrenheit.
However, cooking times may vary depending on the size and thickness of the pork tenderloin. Use a meat thermometer to check for doneness and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit. Q: What is the best way to season a pork tenderloin? A: There are many ways to season a pork tenderloin.
Some popular methods include rubbing the meat with a spice rub or marinating in a flavorful liquid. Whichever method you choose, make sure to season the pork generously for the best flavor. Q: How do I make a pork tenderloin more tender? A: There are a few ways to make a pork tenderloin more tender. One way is to cook it using a moist cooking method, such as roasting or baking with chicken stock.
Another way is to brine the pork tenderloin before cooking. This helps to keep the pork moist and flavorful. Finally, make sure not to overcook the pork tenderloin. Use a meat thermometer to check for doneness and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit.
Q: Is it better to cook a pork tenderloin whole or cut into pieces? A: It is better to cook a pork tenderloin whole. This helps to keep the meat moist and flavorful. If you do choose to cut the pork tenderloin into pieces, make sure to not overcook the meat. Use a meat thermometer to check for doneness and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit.
Q: What should I serve with pork tenderloin? A: There are many sides that go well with pork tenderloin. Some popular options include roasted vegetables, mashed potatoes, macaroni and cheese, green beans, and cornbread. Serve whatever sides you like best!
How long and what temp do you cook pork tenderloin?
Pork tenderloin cooking temp – Pork tenderloin should be cooked for a short time in a hot oven to prevent it from drying out. Bake pork tenderloin in a 400-degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them.
Can I cook pork tenderloin at 250?
To make the brine –
- Bring half of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and sugar.
- Transfer the brine to another container big enough to hold the pork and add the remaining water (with a few ice cubes). Cool completely before adding the pork. Place the pork in the brine and refrigerate for 2 to 4 hours.
- Thoroughly rinse the pork and pat dry with paper towels. Then let the pork sit out for 30 minutes to get to room temp while you prep the smoker.
- Drizzle some canola or olive oil and the tenderloins and add an optional dry rub.
- Prep and preheat the smoker to 225° to 250° F for indirect cooking with a water pan in place.
- Smoke until the internal temperature reaches 145° F. Use a probe thermometer to verify.
- Rest for 10 minutes before slicing and serving.
- This brine is slightly stronger in salt content than normal. This allows for it to brine quicker.
- If you have a hot side of the smoker, you can quickly sear the tenderloins to add some extra flavor on the outside.
Calories: 578 kcal | Carbohydrates: 8 g | Protein: 94 g | Fat: 16 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 295 mg | Sodium: 7316 mg | Potassium: 1810 mg | Fiber: 0.3 g | Sugar: 6 g | Vitamin A: 87 IU | Vitamin C: 2 mg | Calcium: 61 mg | Iron: 5 mg