"Pete C." wrote in message
...
WhansaMi wrote:

Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds).
I'm
kind of feeling between a rock and a hard place. I looked on some
websites
that say tenderloin is too lean to really smoke, but my husband likes a
smokey flavor.

We have a Traeger, so I thought I could start off cooking at medium heat,
and then end by smoking. Would this make some sense? What kind of time
would we be talkiing about, for each approach? My Traeger recipe book
doesn't to have recipe for tenderloin. I'm using a dry rub, I just want
to
get an idea of how long I'll need to cook it.

Anyone have any ideas? I don't want to dry it out, and as I'm reading,
I'm
realizing that this is the problem with tenderloins.

Thanks!

Sheila

Results?

Heheheheh. I came back to post results, and see you are impatient!

Okay, I put a light rub on them, separately, about 5 pm, and put them back
in the fridge because I was figuring out that two hours was way too long!
Turned the Traeger up to 350 at six, and got the three strips on by 6:15.
The hubby came home at 7:00, check the internal temp, and it was about 135
degrees. We took them off about 7:30, when it reached 165. Let them sit
for about 15 min before cutting, as suggested

My daughter and husband both said it was the most moist pork they'd ever
had. :-)

Thank you!

Sheila