Whole Hog Pork Tenderloin Medallions.
Smoke a whole tenderloin low and slow, then sear each slice hard for a charred, crackling crust
Smoke a whole tenderloin low and slow, then sear each slice hard for a charred, crackling crust
Ingredients
For the Tenderloin:
- 1 whole pork tenderloin
- Casa M Spice Co Whole Hog or Uncontrolled Whole Hog
- 1/4 teaspoon per pound of tenderloin salt
Method
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01
Preheat smoker to 175°F
15 minGet your smoker dialed in at a low, steady temperature before the meat goes on. This gives you clean smoke and even cooking without overshooting your target.
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02
Season the tenderloin
5 minSalt the whole tenderloin first at 1/4 teaspoon per pound, then dust generously with Whole Hog or Uncontrolled Whole Hog and pat it down with your hand. Even coverage means even flavor — don't be shy with the rub.
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03
Smoke to 140°F
120 minLay the tenderloin in the smoker and let it ride low and slow until it hits 140°F internal temp — about 2 hours for a 2-pounder, but size matters. You're building smoke flavor and tenderness without pushing past medium-rare.
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04
Rest the tenderloin
10 minPull it out at 140°F and let it sit undisturbed for 10 minutes. This lets the juices settle so they don't pour out when you slice, keeping each medallion moist.
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05
Slice and re-season medallions
5 minCut the rested tenderloin into 1-inch thick medallions and dust both sides with Whole Hog or Uncontrolled Whole Hog. You're building a fresh layer of spice for the crust that's about to form.
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06
Sear hard over very high heat
4 minGet your pan smoking hot and sear each medallion hard on both sides until the rub caramelizes into a dark, crackling crust — about 1–2 minutes per side. The internal temp will climb to 145–150°F, leaving you with a charred exterior and pink center.
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07
Serve as appetizer or main
Slice into bite-sized pieces for appetizers, or plate as a main course over creamy polenta or alongside roasted Brussels sprouts. Either way, let that crust shine.
From Mike's Notebook
Pull the tenderloin at 140°F internal temp — it'll coast to 145°F while resting, staying pink and juicy.
Let the seared medallions rest 3 minutes before plating; the crust sets up and won't shed onto the plate.
Cut medallions against the grain after searing, not before — whole pieces brown better than pre-sliced pieces ever will.