Did a pork tenderloin cook this weekend comparing binders + rubs, nothing else.
Three tenderloins, cooked side by side.
Same smoker, same temp, same pull.
The only changes were:
• one coated with olive oil
• one with Dijon mustard
• one brushed with a bold, smoky sauce
Each one got a different rub, just to see how the binder affected how the seasoning set and carried flavor.
Not ranking them or calling a winner — just showing how small prep choices change the end result without touching the actual cook.
Curious what everyone here uses as a binder for pork tenderloin — oil, mustard, sauce, or none at all?
by Intelligent-Let-2527
10 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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Cook temp, time, and pull?
Sometimes I keep it simple for a binder (washyoursister sauce)
I find pork tenderloin very dry
How was this one?
Too many people destroy a pork tenderloin by taking it way over 155, 160 or more….
Yours looks mouthwatering amazing, such rich color, great looking flavors….
très magnifique
But….which one was your favorite?
And how exactly did they differ?
I find that temperature monitoring is so very critical for pork tenderloin. These look great!
My go to binder is just yellow mustard because it’s cheap and we always have some in the fridge.
Which one did you prefer?
Is that redneck lab from NC?