Instructables

Seattle Rub Pork Tenderloin

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Picture of Seattle Rub Pork Tenderloin
You have old friends coming in for the weekend and you need to feed them. What's better than barbecue? Coffee? Chocolate? Actually, that's a trick question. The real answer is secret option D) All of the above. Join me as I create the unholy fusion of amazing deliciousness that is Seattle Rub Pork Tenderloin (and bring old friends together in the process.)

Step 1: Meat me
Step 2: BBQ rub, divine
Step 3: Chillax
Step 4: Controlled burn
Step 5: Total Victory

Fear not: great barbecue is just around the corner.
 
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Step 1: Meat me

Picture of Meat me
Obviously, you're going to need some meat. I picked pork tenderloin for time constraints. It is fairly lean, very tender, and cooks quickly. With reunion plans comes a tight schedule and very little time to tend the smoke. So, pork tenderloin, it is.

I like to trim any extra fat and connective tissue from the outside of the loin. In particular, you want to look for any silvery-looking tissue, since that is particularly chewy. As for the fat, this will take approximately 3 hours to come up to temperature, so there won't be enough time for the fat and such to break down.

Don't worry - this dude will be tender and juicy.
tireswing3 years ago
Actually, 145 deg F is fine for pork loin. This would mean that if you went to 135 and rested for 30 minutes covered , you would come very close. Not to nitpick but that _is_ a pork loin. It is analogous to the striploin from a steer, whereas the tenderloin is analogous to the tenderloin of beef, from whence one would cut a filet mignon.
SkipMurphy5 years ago
I'm trying this today! how many pounds was your tenderloin? Or do you have a recommended lbs / hours suggestion?

looks awesome btw!
tsangell (author)  SkipMurphy5 years ago
 I don't recall the pounds - it's been a while!  I would recommend shooting for internal temperature.  Several people commented that about 150 is good for a loin.  I did this one higher, as described in the instruct'.  It was nice and juicy, and resembled some lean brisket in texture.
totally wicked!!! 2 thumbs and a snap!  lol
I used 2, 4lb pieces and it took about 4 hours.  Well worth the wait. I used my smoker and had to add a little fuel to the fire here and there but all in all it cam out really well.  Thanks man!

airplay5 years ago
This recipe ROCKS !!!! It's not for everybody, a very, well, savory flavor, but absolutely worth trying! I might have overdone the rub/crust by applying it to a half-loin roast, I caked it on thickly, but it was terrific. No kiddin' around. Might even be better for beef, will try and let you all know. I'll use a sweeter blend for pork next time to suit my taste, but I urge ALL interested to try it. You won't be sorry. I wish I took pics, it looked great- rubbed roast rested for about 2hrs in fridge, used a totally cheezy grill and it came out gorgeous. I wouldn't hold out for 185 internal temp, though- at a slow roast, 160 or so is fine, the heat will soak through to center, especially if left to sit (recommended) for 20mins or so before slicing. Great instructable, good job. I think it could be said that most ingredient proportions could be adjusted to taste after trying this original recipe as a start-off point. JUST TRY IT.
lindsy5 years ago
Can this be cooked in the oven? The Rub looks amazing!! If so how long and what temp??
tsangell (author)  lindsy5 years ago
You wouldn't get the "touch of smoke" flavor, but it could be done in the oven. I would guess 325 for 3 hours - again, I would check it with a meat thermometer periodically and shoot for 185 internal temperature.
Agreed, I cooked this with hickory chips and the smokiness of the wood makes a huge difference. Just buy a cheap wal-mart grill or something. As long as you follow the indirect heat method, should be fine.
I just cooked this and I am eating it right now! lol It's not bad. A bit strong in flavor because of the rub. I think I can agree with the comments below. 185 is way too high. It looks like the author here might have used a lower temperature because of the color of the meat. I made it to 160 and my meat is only slightly pink around the edges. Stil very juicy. Seems to me like the all-spice takes strong in the flavor. Like the coffee flavor enhances the all-spice. It's definitely a very "earthy" flavor on the outside. on the inside it has a very sweet beautiful pork flavor to it. Definitely the side of spicy rasberries in the last slide is a perfect addition to the strong earthy tones in the pork. Great instructable.
OH! mine might taste more earthy because I used hickory chips. It definitely will taste different then cherry wood.
The wood will impart more flavor if it's soaked in water for at least a few hours before putting on the grill. Actually, when it's soaked you can put the wood right next to the coals and it will steam and smoke nicely.
Virtuous5 years ago
This does really look amazingly good, just wish I could cook.
tsangell (author)  Virtuous5 years ago
Give it a shot. You might be surprised at how well it turns out!
This looks truly great, but 185? I'd pull it out at no higher than 160.
tsangell (author)  Big Black Dog5 years ago
For a steak, I couldn't argue with you. But for chicken or pork, you need it that high to kill the hostile bacteria. Also, if you look around, most BBQ methods will pull off a brisket or pork shoulder at up to 190... Pork isn't something you want under-done.
For a steak, 135 - 140, max. Pork begins to dry out after about 160. I cook tenderloins to 150, and tent in foil for 15 minutes or so. 185 is *way* overcooked for any meat, including poultry).
your soppoused to cook chiken to 180 to kill any cahnce of samonela and other bacteria
Also, I should point out that when you see recipes for BBQ, you're almost always looking at *cheap* cuts of meat. The whole idea of barbecue is to make inedible chunks of meat edible. Brisket has lots of fat and connective tissue, which needs high heat to break it down. A long, slow cooking over a low heat will do that. Tenderloin is a very lean cut of pork. Cooking it to those high temps will dry it out severely, since it has very little fat in it to keep it moist.
tsangell (author)  Big Black Dog5 years ago
I've done two of these with this exact rub/method, and both have come out juicy and delicious. I'll do some research and try it with a lower temp for the next one. Thanks for reading.
bustedit5 years ago
is it OK to let the pork sit out at room temp for that long? i always thought pork was sketchy, due to trichinoses (sp?) and all.
tsangell (author)  bustedit5 years ago
Feel free to rest it in the fridge. You are raising the temperature to 185 during cooking, which should exterminate any nasties.
tsangell (author)  tsangell5 years ago
I thought of another reason I left it at room temp - I knew I would be putting it on the grill soon, and I prefer to cook room temperature meat. I've been happier with the results, and you don't need to spend the extra time to raise it from fridge temperature.
thanks! can i do indirect on a 3 burner gas grill? well, i know i can, but with the addition of a smoker, would it be that different?
tsangell (author)  bustedit5 years ago
I know you can use a smoker box or some soaked wood chips in a gas grill. Give it a shot, and do the indirect thing. You should be pleased with the results.
tsangell (author) 5 years ago
I had the leftovers today as a sandwich. A-mazing cold with some white bread.
elijahgelb5 years ago
This looks incredible. What kind of sauce is that next to the pork?
tsangell (author)  elijahgelb5 years ago
It's "Bronco Bob's Rasberry Chipotle" sauce. It's like smoky, hot raspberry jam. (Really good, too.)
Will have to send to my dad.
this sounds delicious, im going to have to try this one