Reverse Seared Pork Tenderloin

Reverse Seared Pork Tenderloin

Carson Morby

Pork tenderloin is one of the most tender, juicy and delicious cuts of pork out there. When prepared correctly, pork tenderloin is one of the most incredible meats in the world.

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Course Main Course

Cuisine American

Ingredients

  

• 1 Package Pork Tenderloin They usually come in a pack of 2 tenderloins.
• 3-4 Tbsp Your Favorite BBQ Rub I recommend something savory, not sweet for this method.

Instructions

 

• Buckle up my friends. This is another simple one. Start out by preheating your smoker to 225 degrees F.
• While your smoker is preheating, put a generous layer of your favorite bbq rub on each pork tenderloin. By the time the smoker is ready to go, the rub should be adhered to the meat.
• Place the tenderloins on the smoker, on indirect heat. Let them smoke until the internal temperature reaches about 130 degrees F.
• If you have a direct heat section of the grill, sear the tenderloins for 1-2 minutes on each side, making sure each side gets a good crust without burning. Remove them when the internal temperature of the meat is around 145 degrees F. If you get a good crust and the internal temp isn't up to 145 degrees, put it back on indirect heat until it comes up to temp
• If you don't have a direct heat zone on your grill, sear each side of the tenderloin in a cast iron pan until it has a good crust on each side. If it isn't up to 145 degrees internal temp after you sear it, place it in the oven at 350 degrees until it is. You can also place it back on the smoker on indirect heat until it comes up to temp.
• Let rest for 10-15 minutes under a tent of foil. Slice the tenderloin into about 1/2 inch slices, and enjoy! It is great on its own, on a sandwich, or even on a bed of mashed potatoes.

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Reverse Seared Pork Tenderloin

Pork tenderloin is one of my all-time favorite cuts of meat. It’s extremely forgiving, is super tender, and tastes great. Pork tenderloin is also a great cut of meat for anyone in the family that tends to only lean towards chicken dishes. It has a mild pork flavor, to the point where it even tastes like chicken. Imagine that. Another food that tastes like chicken.

So, why the reverse sear? What does that do? The reverse sear method allows you to add a light smokey flavor to the meat in the first stage, while still getting a great crust like a traditionally seared cut of meat. How does it work you ask? It’s simple.

Start out with indirect heat. I like it a little lower in temp too so I can get a little extra smoke flavor. Indirect heat means you are putting the meat in an area of the grill grates that doesn’t have heat directly below it. This slows down the cooking process leaving more time for smoke before the meat comes up to temp.

When the meat is nearing the desired internal temperature, simply place it over direct heat. Yep, right on the grill grate directly above the heat source. If your grill doesn’t do this, a cast iron pan on the stove is a great option. Sear each side of the meat until it has a great crust, and comes up to your favorite internal temp. For pork tenderloin I recommend about 145 degrees F.

To enjoy this dish, I recommend letting it rest on a cutting board or plate under a tent of foil for about 10 minutes. Slice it into about 1/2 inch slices and enjoy!