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Pork tenderloin

alexwolf1216alexwolf1216 Posts: 91
edited June 2012 in EggHead Forum
I have half of a tenderloin that I think I will make for dinner. Its pretty small, maybe 2lbs max. How should I do this? I was thinking of searing it hot then cook it indirect to temp, which is what 160ish? Thoughts?

San Antonio, TX. LBGE.
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  • I do direct, raised grid at the felt line,  450 degrees.  Then just turn every 5-7 minutes and cook on all 4 sides.  I remove it when the internal temp. reaches 145 degrees and they are usually very tender.  I have also cooked them indirect and that method works fine as well, but will take a little longer.

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