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Printable recipe below! This is a full flavor smoked pork tenderloin that is inexpensive and with a raspberry chipotle glaze.
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Printable Recipe: https://kentrollins.com/raspberry-chipotle-smoked-pork-loin/
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0:00
don't sacrifice flavor Don't sacrifice
0:02
your wallet We have got you an
0:04
inexpensive meal that you can put on the
0:06
table Smoked pork loin with a raspberry
0:10
chipotle glaze And it's going to cost
0:12
you to feed the whole family with mashed
0:14
potatoes and green beans about $1.20 a
0:21
piece What a glorious day it is today
0:24
And we just thank y'all so much for
0:26
joining us We really appreciate y'all
0:28
spending some time with us It means the
0:30
world to us It does You see us in a lot
0:33
of places and we have changed the
0:35
atmosphere back here We have We were
0:37
usually filming over here in the
0:39
backyard when we weren't at the wagon
0:40
over here on the other side of our
0:42
little patio but we couldn't control the
0:44
light We even had this big old frisbee
0:46
looking giant kite thing but backlight
0:49
was coming in there and Shan was having
0:51
so much trouble with the light So we
0:53
moved over here Y'all may remember this
0:55
We had it over there on the other side
0:57
but we made it a little shorter Added
1:00
another drawer put it back up here and
1:03
we got old Glory right there Oh my gosh
1:05
don't she look pretty so we're excited
1:08
to be over here We're going to add some
1:09
things to it make a different table as
1:11
we get to going here You know y'all are
1:13
family to us and we trust y'all's
1:15
opinions So tell us what we need to add
1:18
to this to make it even better because
1:20
hey we're all about feeling comfortable
1:22
having everything just right But now
1:24
it's time Let's talk about some
1:27
pork Gloved up I've heard that sound
1:30
many time when I went in the doctor's
1:31
office and I trembled Oh I did But hey
1:34
we ain't talking about trembling or
1:35
examining nothing today besides this
1:37
beautiful pork loin About 3.8 lbs is
1:41
what it is
1:43
$8.51 for the whole thing So this is
1:46
going to feed about seven people And
1:48
that's a great deal And I do love pork
1:50
because it's so inexpensive And this is
1:52
a beautiful pork loin This is a pretty
1:55
big one It is So as we look at this
1:58
there's a little fat here So we're just
2:00
going to trim just a little And always
2:03
be on the lookout to if there's any
2:05
silver skin I really don't see it here
2:07
Silver skin is like a senue that's
2:09
really just laying flat and tight
2:10
against the meat And it's really chewy
2:13
if you leave it on there So we're just
2:15
going to trim a little more of this fat
2:17
off of here You can see where really
2:20
there is this chain on the
2:23
outside And I'm not talking about a log
2:25
chain I'm talking about this piece of
2:26
meat right here Now we could trim that
2:30
off and make that even prettier So I'm
2:33
going to ask your opinion You behind the
2:35
bird feeder What do you
2:38
think he's camera shy He left but he
2:40
said we should trim this so it looks a
2:42
little more uniform But we will throw
2:44
this on the grill or the in on the hasty
2:47
bake to get it to where it is done
2:50
because that right there is pretty good
2:52
eating Dooker Mage this you'll have to
2:55
wait for this But we're actually going
2:57
to cook that for the pups We've trimmed
3:00
this pretty good there You can see and I
3:03
want Shan to come in here now You can
3:04
see this silver skin right up here So
3:07
we're going to try to take a little of
3:08
that off Oh it is really silvery Yeah
3:13
Now pork is a pretty lean piece of
3:16
meat if you get to thinking about it but
3:19
this is this is pretty lean So to me
3:22
there's nothing really worse than
3:24
cooking a pork loin And I've been to
3:25
people's houses and I even made the
3:26
mistake too of over cooking them and
3:28
then they dry out and there not as much
3:31
juice inside there Well we're going to
3:33
remedy that situation two ways One is
3:36
with a sort of a warmed up marinade that
3:38
we're going to inject all in this pork
3:40
And the other we're going to use our
3:41
good friends at Chef's Temp and put the
3:43
probe in there to make sure that we
3:45
don't overcook it And speaking of Chef's
3:47
Temp we'd like to thank them so much for
3:49
sponsoring this video Now y'all have
3:51
seen me use their product so many times
3:53
It has made me a better cook and it has
3:55
made it easier for me to cook Today
3:58
we're featuring the ProT Plus This is
4:00
really good for longer cooks because
4:02
nobody wants a dried out porkloin You
4:05
can program it on the app on your phone
4:07
It will tell you when it exactly gets to
4:09
our desired cooking temperature for this
4:10
pork loin This will make you the allstar
4:13
cook of the whole world from sitting
4:15
down there on your couch just checking
4:16
it every once in a while You're not
4:18
opening the lid on your smoker losing
4:20
heat They have their Breezo fan which
4:22
you might have seen me use on our pork
4:23
butt video to where it connects to your
4:25
vent on your smoker and it will blow air
4:28
across the coals keeping your
4:30
temperature at where you need it to be
4:32
And to complement that they have their
4:34
S1 It will give you the accurate reading
4:37
of what you're doing and if the
4:39
temperature falls a little bit the
4:40
little Breezo fan comes on heats it up
4:43
to the right temperature You know
4:44
they're always great to our fans too Be
4:46
sure and take advantage of that discount
4:48
that they're giving all our fans But hey
4:50
we need to get this injectable to going
4:53
So let me get this moved out of the way
4:55
Get my little pot We'll put this
4:56
together
5:03
Now to start off with this injectable
5:05
joy juice that we're going to put in
5:06
this pork loin we're going to start with
5:08
two tablespoons of butter Let it just
5:10
sit there and melt Then we're going to
5:12
mix some apple juice cuz it's going to
5:14
bring about a little sweetness that we
5:16
need But to even add to that sweetness
5:18
we're going to add some brown sugar but
5:20
then we're going to add something that
5:22
gives it a little tang but I think all
5:24
pork needs and that is apple cider
5:26
vinegar And you couldn't be even
5:27
thinking about cooking anything in the
5:29
world that was going to give it flavor
5:30
if you didn't put in Justin Wilson's I
5:33
guarantee you W sauce in there the Lean
5:35
Perins Pour you some of that in there
5:37
And then I'm going to use our rib rub
5:39
You can use your favorite barbecue rub
5:41
If you don't have this put a little in
5:43
there because I need that flavor because
5:45
it's got some of that chili powder It's
5:46
got a little mustard in there It's going
5:47
to all bring it together And when we put
5:49
it in that pork loin you going to see
5:51
him stand up and dance and be the happy
5:52
hoe from now on So let's get this on the
5:55
fire Bring it up to a simmer Then we're
5:56
going to bring it back over here and
5:57
inject it in that
6:03
loin Folks I have feared needles this
6:06
big I have I mean that that thing would
6:08
hurt Can you imagine getting a shot in
6:09
the butt with that thingoo but hey we
6:12
got to have that So let me see if I can
6:14
get some of that draw up I have
6:15
vaccinated many a cow and everything
6:17
else So I think maybe so I can do this
6:21
Just get her down in there Give it a
6:23
little squirt We got to move this around
6:26
You know how the doctor always rubs your
6:27
shot after you get one yeah He feels
6:30
better after that We give him a little
6:31
dose over
6:33
here And we're just going to scoot down
6:36
I'd say really probably about every two
6:38
inches maybe There might be some people
6:41
out there taking Botox because they want
6:43
like lip filler injections or something
6:44
like this Watch right here where this
6:46
needle is Hold on Let me see it See that
6:49
see that raise up right there you
6:52
thinking boy that hog's going to have a
6:53
great smile Now we're going to turn him
6:57
over Draw us up some more of this magic
7:00
joy juice for hogs Do you like this huh
7:04
you You look awful intense about it Do
7:06
you think this is going to be all right
7:08
and always like to go at an angle You
7:10
can go plum down there through it but I
7:12
think it sort of lets the fluid run a
7:14
little more than just sticking it down
7:16
in there straight
7:33
Now we're going to season I'm going to
7:34
start off with my rib rub and we're
7:37
going to see which way the wind's
7:38
blowing I guess And give it a good
7:40
coating folks So many people
7:42
undersseason everything they want to
7:44
cook Then we're going to roll him right
7:47
here
7:48
over Give him some
7:52
more See that end that got left out he'd
7:55
be so so disappointed if we didn't give
7:58
him some love too So get her rubbed
8:01
around here Make sure everybody's coated
8:03
well After we've got her seasoned with
8:05
that rib rub I like to let it come to a
8:07
glazing point Let all that seasoning
8:09
sort of sit there and soak I'd say 10 to
8:11
15 minutes at the max and you'll be good
8:13
to go While we're doing that we'll start
8:15
as a fire in the hasty bake cuz I am
8:17
ready to eat me some hog meat
8:45
Got that hasty bake out We did get us
8:47
some of that smoky woods hardwood lump
8:49
Put it right there on one end Got that
8:52
burner fired it up I want to let it get
8:54
really good and white But as we're doing
8:56
that letting that fire get ready I come
8:58
back over here and I give that pork loin
9:00
a good coating of our mosquite seasoning
9:03
Now you could use any of your favorite
9:05
seasoning you want or mix you up some
9:07
salt pepper a little garlic powder and
9:09
some ancho chili powder Sprinkle it on
9:11
there pretty heavy And I'm going to use
9:13
two chunks of apple wood because I
9:15
really like to pair fruit wood
9:17
especially with pork either apple or
9:19
cherry peach something like that I just
9:21
think it gives it a really sweet mellow
9:23
smoke to it We're cooking on indirect
9:25
which means fires on one end pork loins
9:28
on the other We're going to try to
9:30
target this temperature of about
9:32
250° about 30 minutes a pound So I think
9:35
we're roughly looking at an iron 45 to
9:38
2hour cook but I want it to cook slow
9:40
Now I set this up on the phone for this
9:42
little probe that we're putting in there
9:44
and the chef temp people got it figured
9:46
out Get on your phone got the app you go
9:48
through there and you're going to cook
9:49
pork Then what you going to cook on pork
9:51
loin It already has the temperature on
9:54
there that you want your pork cooked to
9:57
145° Now if you wanted yours a little
9:59
more done and please don't you can
10:01
adjust that to whatever you need it to
10:03
be And with this magic glaze that we're
10:05
going to put on there it is the happiest
10:06
hog ever And he going to
10:08
go doggies
10:31
I done checked on that hog at 1 hour in
10:34
and flipped him over That's what you
10:36
need to do Maintaining that temperature
10:38
250° we need to go ahead and mix up this
10:41
hog topping that's going right there on
10:44
top Folks this is probably one of my
10:46
most favorite ingredients in the world
10:48
Every time I was ever on any cooking
10:50
show I'd always make sure they had some
10:52
of this I'm going to use about two
10:55
tablespoons to that Remember I told you
10:57
we was going to have some raspberry Look
10:59
here Smuckers And they ain't even paying
11:01
me to say it Natural raspberry We gonna
11:04
get us about Remember Willard did the
11:06
Yes Is Willard still alive i don't know
11:09
if Willard is or not He may be but he
11:11
always give the Smuckers birthdays So
11:13
we're saying about two tablespoons of
11:15
that away But also folks we got to have
11:18
some of this Red River mud barbecue
11:20
sauce And we're going to put about I'd
11:24
say two tablespoons of this also Now
11:28
this is going to date me a little but
11:30
how many of y'all watch Spanky and our
11:32
gang so many years ago one of the
11:34
favorite TV shows that was ever created
11:37
Alalfa and Spanky and Sy was always
11:39
talking about raspberries Now I don't
11:42
meant they thought it was something that
11:43
is eating It was just a saying they had
11:45
when something went wrong So take your
11:54
finger Gosh we better bottle that stuff
11:58
and sell it You could put it on chicken
12:00
on beef This is a home run So we're
12:03
going to keep that pork cooking right
12:05
along And when we see on our chef's temp
12:07
that we have reached 140° we're going to
12:10
crank the heat up a little put it over
12:12
there on the direct side of the fire and
12:14
we're going to give it some glazing with
12:15
this stuff Then we going to let it rest
12:17
a minute and I'm going to cut it and I
12:19
ain't going to share
12:49
Heat Heat
13:14
fine pork loin It is But let me back up
13:16
there a little When Chef Temp sort of
13:19
looked at there on the phone and it said
13:21
"You are at
13:22
137°." That is the perfect time to move
13:25
it over there to the hot side of the
13:27
fire Take our glaze that we mixed up
13:30
Glaze it really good and thick all the
13:32
way top sides Let it set for about 2 or
13:36
3 minutes Turn it over Glaze the other
13:38
side Let it go for about two or three
13:40
minutes Then I take them tongs and I let
13:42
it up there and I just sear them edges
13:45
Turn it back over Bring it over here on
13:47
the cutting board I let it set about
13:49
five minutes I'll tell you the secret to
13:52
this deal really is the injection that
13:54
we put in there It's going to keep that
13:56
moisture in there cuz you seen it when
13:58
we squished it That moisture was running
13:59
out of there This is not a dry pork loin
14:01
Hey I haven't had a bite of this yet
14:03
Mage I got a little of that sauce right
14:06
here I am going to
14:24
So tender and there's so much flavor
14:27
that comes out of that Now you can see
14:30
the crust that we sort of got on here
14:31
before we ever went to glazing That
14:33
really helps seal that meat to protect
14:35
all that moisture we got in there This
14:37
is very inexpensive meal So easy to cook
14:41
If you follow our instructions you got
14:43
you a good probe and thermometer You're
14:45
not going to dry it out And boy are you
14:47
going to be proud when you present this
14:49
plate on the table to your guest you're
14:51
eating what I call high on the hog Well
14:55
had a lot of good help out here today
14:56
before we go any further And remember
14:58
that little chain that we cut off that
15:00
end you get the first bite Dooker There
15:03
you go Where is Lulu lulu where you at
15:07
ouch Lou you bit my finger Hey we'd like
15:10
to thank the folks at Chef Temp for
15:11
sponsoring this video And hey they have
15:14
got so many products Whether you're
15:16
doing a really short cook and you just
15:17
need to check a steak or you're doing a
15:19
long cook they have got you covered But
15:22
folks don't forget to take advantage of
15:23
that coupon they've got down there to
15:25
get your discount Hey they are great
15:27
folks and we thank them again But you
15:29
know I've been really thinking about it
15:31
today as I went along be cooking And I I
15:34
want to say a little prayer for y'all
15:36
It's pretty short and sweet but uh I
15:38
think we all need to hear it Our most
15:40
gracious heavenly father I just lift our
15:42
viewers up to you Lord And I just want
15:44
you to cradle them in your arms Lord and
15:46
just hold them Let them know that they
15:48
make a difference and that they're loved
15:49
and we just appreciate them watching
15:51
Thank you Lord so much It is with great
15:53
pride privilege and honor that I tip my
15:56
hat to Old Glory To all the service men
15:59
and women and all the veterans that have
16:00
kept that old flag of flying no matter
16:02
where we are rest of you get on up in
16:04
here really close cuz I'm hungry I ain't
16:05
eat since
16:07
yesterday God bless you each and
16:09
everyone and I'll see you down the pork
16:11
loin
16:19
trail And we got some blue jays out here
16:22
at the bird feeder Everybody likes to
16:24
eat it Cowboy Kent Rollins house You
16:27
know it
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