muley224 Report post Posted October 22, 2020 Have several great recipes for Backstrap but not the inner loins. Don't wanna mess them up. Thanks. Share this post Link to post Share on other sites
oz31p Report post Posted October 23, 2020 I did one a week ago that came out pretty dang good. coated it in Traeger rub seasoning then seared all four sides with direct flame then smoked it at 2:50 until the internal temperature was 135 came out perfect 2 Share this post Link to post Share on other sites
brent Report post Posted October 23, 2020 Since its the best cut, I vote for simplicity: Salt and pepper the meat and coat with olive oil. Cook the tenderloin fast at a high temp over mesquite coals. Take it off when the center is still 110*. Let rest for a few mins. Slice and serve. Additionally you can mix horseraddish, sour creme, and dill for a nice topping. Good with grilled veggies and a baked potato. 2 Share this post Link to post Share on other sites
