2.5 pound tenderloin, how long to cook??

smokesniffer

My local grocery store used to have a package of two smaller pork tenderloin. Yesterday I was there to pick them up cause we are have the neighbours over. Store didn't have the small packages, just bigger tenderloins. This baby is just under 2.5 pounds. I am thinking that 40 minutes should be about right, I will have to bring it up to 150-155 IT, don't think the neighbours like their meat on the rare side. Does 40 minutes seem right???

 Going to rub EVO all over it and then:

2 tbs of chill powder

1tbs of brown sugar

1tsp of sea salt

1tsp of black pepper

this is rubbed all over the meat and then cooked at 400* direct

here is the sauce recipe:

1/2 cup of balsamic vinegar

1/2 tsp of chilli powder

11/4 cup of blackberry jam

1/2 cup of chicken or vegetable broth

1/2 cup of sugar

2 tbs of butter

mix all ingredients together except the sugar and butter. Heat till blended

Put sugar in a non stick pan over medium heat stirring constantly until melted. Then add hot mixture. The sugar will solidify. Continue to stir and the sugar will melt, stir for about 10-15 min. Remove from heat and stir in the butter.One Yummy Meal

So what do you think time wise. Thanks in advance.

ShadowNick

That sounds about right at 375-400, maybe even less.  Just roll it every 5 minutes or so

JohnInCarolina

Is this the recipe out of the BGE cookbook?  It sounds close.  I love this meal.  

In my experience, this only takes about 25-30 min, and you just want to keep checking the temperature because it can go quickly after it gets much above 120.  And you don't want to cook it to 150 IT.  I'd shoot for something closer to 145.  

smokesniffer

@shadow, thanks, yea I turn it often.

@johninC will do on the temp, I like ours cooked less, just not sure about the neighbours taste buds.

the recipe credit goes to SWMBO. It is a fantastic meal with tons of flavour.

Thanks

smokesniffer

thinking about doing twice baked potatoes with it as well.

Scott805

I have cooked that recipe several times and it is outstanding.  I have used several different kinds of jam also.

Foghorn

Cook the thickest part to 145.  Give the neighbors their slices off the skinny end.  Everybody wins.

tarheelmatt

I would shoot for 140°-145°. 

Made a 5lb tenderloin in Dec. Took about 2 hrs.  Cooked 350° indirect. 

dldawes1

Mine have turned out perfect. 4# is my normal size. ~2 hrs for 140-145F. Cooking at around 250-275 grate temp.

 

twlangan

You want to cook a tenderloin hot and fast to keep it from drying out. I agree with above posters - cook it about 5 min per side and just keep rolling it until you reach desired internal temp.

BTW - that sauce it simply amazing. Try it with raspberry jelly sometime. It is to die for.

Cookinbob

You guys get some whopper tenderloins. I've never seen one over 1.25 lbs, usually under a lb.

tarheelmatt

You must be referring to the inner tenderloins instead of the back straps.  In this case, the inner tenderloins would be smaller than a back strap (or where boneless pork chops come from).  I cooked a boneless pork loin (back strap), not an inner.