Bacon Wrapped Pork Tenderloin Recipe - Happy Foods Tube (2024)

FAQs

How to cook Smithfield pork tenderloin? ›

Oven: Heat oven to 425°F. Place pork on rack in shallow roasting pan. Roast 25 to 30 minutes per pound.

Smoke pork loin with the fat side up. The fat will render and help keep the meat from drying out.

Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Once the smoker is ready, place the meat directly on the smoker grate and let it cook for about 2 hours or until it reaches 145°F (63°C) in the thickest part.

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.

The most obvious difference between pork loin and pork tenderloin is the size. Pork loin is wide and thick, with a sizable fat cap running along the top. Pork tenderloin, on the other hand, is narrow and thin, with little to no visible fat.

Smoked Pork Loin Roast

Temperature is everything with this roast. I set my smoker to 225 degrees F and smoke for 2-3 hours. Keeping the temperature nice and low in your smoker ensures that this roast doesn't dry out and maintains moisture.

No, we don't recommend wrapping pork loin in foil when smoking because it can prevent the smoke from flavoring the meat. Foil is often used to speed up the cooking process for larger cuts of meat like pork butt, but with a smaller cut like pork loin, it's not necessary.

Smoked Pork Tenderloin Temp

I prefer to cook mine to 135 degrees F, baste on all sides with my favorite BBQ sauce, then allow the sauce to tighten while the pork tenderloin climbs those last 10 degrees. Remember to remove the meat promptly at 145 degrees, as the meat can dry out quickly past this magic number.

Smoke your pork loin at about 225–250°F (107–121°C). The lower, slower temps at play in a smoker make hitting your target of 145°F (53°C) easy—the meat temperature isn't racing up as fast as it can go, so it's easier to hit the sweet spot.

Do you smoke a pork tenderloin fat side up or down? ›

For the best flavor, you should cook it fatty-side up. If you place your pork loin lean-side up, the fat will simply drip onto and through your smoker's cooking grate.

If you're looking for the healthiest pork options, you want lean cuts -- tenderloin, loin chops and sirloin roast. Bacon and other fatty cuts are very high in artery-clogging saturated fat and cholesterol and not for everyday eating.

Tenderloin is one of the leanest cuts of pork available. Pro-tip: When reading meat labels, consider the saturated fats compared to the serving size. Pork is a great source of protein and nutrients, but when processed and flavored can come with a high amount of added sodium such as in bacon and sausage.

- Pork packs nutrients in every lean serving. A 3-ounce portion of tenderloin is an excellent source of protein, thiamin, vitamin B6, phosphorous and niacin as well as a good source of potassium, riboflavin and zinc. Yet, it contributes only 6 percent of calories to a 2,000-calorie diet.

Preheat your oven to 325°F (160°C). Place the pre-cooked pork loin in a baking dish. Cover the pork loin with aluminum foil to prevent it from drying out. Heat in the oven for about 20-30 minutes or until the internal temperature reaches 145°F (63°C), which is the safe temperature for pork.

In the refrigerator: sealed, pre-packed fresh pork cuts can be kept in the refrigerator for 2-4 days.

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.

Pork tenderloin lends itself to quicker cooking and is best seared and then sautéed . Pork loin is also a lean cut and is more versatile,in that it can be cut into cutlets, breaded, and pan-fried. It can also be slow-roasted.