The duration required to smoke a pork tenderloin, a lean and flavorful cut of pork, is contingent upon several factors. These elements include the target internal temperature, the smoker’s operating temperature, and the size of the tenderloin itself. Generally, the process involves cooking the meat at a low temperature over a period sufficient to impart smoky flavor without drying it out. For example, a one-and-a-half pound tenderloin smoked at 225F will require less time than a similar cut smoked at 200F.
Precisely timing the smoking process is crucial for achieving optimal tenderness and moisture retention. Overcooking this lean cut can result in a dry and less palatable outcome. The practice of smoking meat dates back centuries, serving as a method of preservation and flavor enhancement. The application of this technique to pork tenderloin yields a product with a distinct smoky character, appealing to a variety of palates. Mastering the smoking time allows for consistently delivering a high-quality dish.
