This made pulled pork sandwiches as well as some pork chops. Used the oak, hickory, mapple blend pellets at 180 degrees. Took about 6 hours (internal temp needs to reach 145). Rubbed the whole tenderloin down with wildflower honey, yellow mustard, salt, pepper, garlic, and minced onion. Spritzed it down with 100-proof bourbon in a spray bottle every 30-60 minutes. Let it rest for about 5 minutes. To make it into pulled pork you can use a stand mixer.
by mapman88
7 Comments
That looks like a loin. Tenderloin are way smaller and don’t take that long, even at 180
You’re making this into pulled pork at 145?
That’s not a tenderloin?
Yeah, like others said that’s not a tenderloin. It’s a pork loin. There is a difference. A big one, in size and taste. Glad you liked it though! I’ve not had great results with pork loin, the last one I did was a very strong flavor that was off putting.
Looks great.
That’s not a tenderloin
Here’s a video to explain the difference between a tenderloin and a pork loin. Hope this helps.
https://youtu.be/dQw4w9WgXcQ?si=cUibSZyQhUByj3Qm