Connect with us

Outdoor Cooking

Butter Injected Smoked Pork Tenderloin



These cuts usually weigh in at about 16-18 ounces each and you should be able to feed 5 people with 2 pork tenderloins. If you want leftovers, throw on an extra one.

It may be helpful to note that these are nearly always sold two pork tenderloins per package.

The meat is very lean and rivals other lean meats such as chicken breast in “healthiness”.

I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife.



I don’t inject meat very often but when I do, I have learned to always cover it with a piece of plastic.. I don’t like wearing whatever I’m injecting.

Just use cling wrap or similar plastic food wrap and place it over the top of the meat you are injecting to prevent a geyser of warm melted butter from hitting you in the face.. been there, done that!


Fill the injector with warm melted butter then insert the needle through the plastic into the meat at about a 45° angle and depress the plunger to inject some of the butter into the meat.

You will see the meat plumping up where the butter is going in and it may also find a way to seep out somewhere, this is normal.

You may feel like all of it is coming out but it’s not. Much of it stays in and that’s what matters.

Inject butter into the meat about every 2 inches or so.

When I got finished injecting these, there was butter that had seeped out onto the outside of the pork tenderloins and this worked great as a binder.

First I placed the tenderloins into a foil pan.

Then I liberally coated all sides of each one with my Texas style rub (Purchase formula here | Purchase bottled rub).

It’s not very salty so you can use plenty.


I recommend at least 2 hours of refrigeration but overnight is also great.

During this time the butter inside the meat hardens.

Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.

I often get asked about using water pans in pellet smokers and while I have tried this, I don’t find it necessary. If you use a water pan in your pellet smoker and it seems to work well for you, then please continue.

I used the Hasty Bake Legacy for these smoked pork tenderloins which does not utilize a water pan.

When the smoker is ready, place the pork tenderloins on the grate to cook.

I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. will also work just fine.

If you maintain 225°F you can expect the tenderloins to take about 2 hours to reach 145°F in the thickest part.


Note: Some so-called barbecue afficianodos online recommend you cook lean pork such as tenderloins and loin to 160°F. Please, in the name of everything that is good and lovely, do not, I repeat, do not, cook these to 160°F.

Brining helps, but at 160°F, pork tenderloin will be dry, tasteless and definitely not as good as it was 15 degrees earlier. Multiple studies and tests have been performed and pork is completely safe to eat at 145°F and even lower than that with ample rest periods.  Don’t let fear of something that no longer exists stop you from enjoying these at their prime finish temperature.

Okay, rant over.

I think the butter helps a lot in making sure these end up juicy and tender. One thing to keep in mind is that these are also pretty versatile and can handle higher, even grilling temperatures, if you’re in a hurry. At 275-300°F, you should be able to get them done in about an hour.

I love putting a sear on any meat I am cooking on the Hasty Bake.. it’s such an easy thing to do since you simply raise the charcoal pan and remove the heat deflector.

You can also use a gas grill, griddle or even the broil function on your oven to sear these.

To sear: When they reach an internal temperature of about 135°F in the thickest part, place them over high heat and let them brown to your liking on all sides. Make sure they reach 145°F and call them done.

Resting after searing is always a great idea, just tent some foil over the meat for a few minutes while the temperature settles down and the juices redistribute throughout the meat.


When ready, slice the meat into pencil thick slices and serve immediately.

Pork,Newsletter Archive,2021,Hasty Bake,Injected,Pork Tenderloin

By: Jeff Phillips
Title: Butter Injected Smoked Pork Tenderloin
Sourced From:
Published Date: 05/06/21

Did you miss our previous article…

Continue Reading

Cooking Tips

Five Tips To Make Frozen Burgers Better



Frozen hamburger patties are often an economical and convenient choice for meals on the grill. But using them doesn’t have to mean you’re settling for less of a burger. These five simple tips, which I follow when grilling up frozen patties, will help you prepare tasty burgers which will satisfy your family and friends. Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here:… Subscribe To My Channel: ============ Items Used In This Video All Items In My Amazon Store: Weber Kettle Premium: Bamboo Cutting Board: Comfort Grip Tongs: ============ Video Equipment I Use Canon T7i: Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: Saramonic Dual Wireless VHF Lavalier Microphone: Shure VP83 Microphone: NEEWER CN-216 216PCS LED Dimmable Light: ============ You can help support Cooking With Ry through PayPal Thank you so much for your support! ============ Instagram: Facebook:… ============ Amazon Links: As an Amazon Associate I earn from qualifying purchases. Other Links: Other links in this description may be affiliate links which allow me to earn commissions from sales. ============ #grilling #cooking #burgers #bbq #barbecue

Continue Reading

Cooking Tips

Big Mistakes Everyone Makes When Grilling Burgers



Burgers fresh off the grill just scream summer, don’t they? Of course, what constitutes the perfect grilled burger is different for just about everyone. How pink do you like it in the middle? What toppings do you prefer? What seasonings do you like? One thing is universal, though: It’s got to be high in quality. A summer cookout is usually casual and fun, but getting the burgers right is all business. Cook them wrong, or start with the wrong beef, and the fun atmosphere will dissipate quickly. So make sure that you avoid these big mistakes everyone makes when grilling burgers to make sure you keep everyone happy. #Burgers #Grill #Mistakes

Continue Reading

Grilling Tips

How to Cook a Burger on a Gas Grill | Tips & Techniques



Chef Tom fires up the Napoleon P500RSIB gas grill and shares some of his favorite tips & techniques for How to Cook a Burger on a Gas Grill! ► FULL RECIPE: (…) RECIPE COOKED ON: (…) SUBSCRIBE for NEW RECIPES every Tuesday + Friday: WATCH OUR FAVORITES NOW! ► CREEKSTONE FARMS BRISKET BLEND GROUND BEEF BURGER PUCKS:… ______________________________________________ * CHEF TOM’S TOP PICKS * BEST PELLET GRILL: BEST CHARCOAL GRILL: BEST GAS GRILL: KITCHEN TOOLS: GET THE GEAR: _______________________________________________ * FOLLOW US * FACEBOOK: TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson

Continue Reading





%d bloggers like this: