Advice on how to cook a "Tenderloin Roast"?

Sweet100s

Tomorrow I'm egging a stuffed pork tenderloin. I also picked this up at Costco as a quick cook for the steak lovers.  

I've never done: 

- a tenderloin roast instead of the round steaks 

- a grassfed tenderloin

- a tenderloin that came pre-seasoned with "seasalt, organic onion, organic spices"

It is a uniform 1.25" thickness. 

How would you cook it? 

Could I do the caveman with it? 

YukonRon

Cook it like a thick steak! High temp @ 500-600F 3-5 minutes per side, check for about 135-140F I T, pull let stand for 5-10 min, serve med rare at 145F

YukonRon

Or use a plate setter at 225f to 250f until I T reaches 110-115f then run it up to 600F direct for about a minute on all sides, pull let rest and serve at med in rare.

YukonRon

I have done both, like them both.

Sweet100s

I'm leaning towards reverse sear at 225ish like you said so that it gets some smoke flavor on it.
Pull at 110
THEN do the caveman for 2 min each side

I forgot probably the most important question: 

Since this tenderloin roast is already pre-seasoned with the ingredients above, how much Dizzy Pig raising the steaks should I add? 
< I realize that's probably an impossible question to answer because no one knows how much seasoning it already has... > 

Sweet100s

Here's how it turned out. 

The Reverse Sear:




Pulled at 120.  July 4'th family preference was medium.   Final temp goal was 145.



Dome temp when I did the caveman





Doing the caveman.  My laser thermometer said the coals were 650 deg F.

Sweet100s

Cherry tomato relish  recipe from Bon Appétit - June 2000 with fresh oregano, scallions, balsamic, and olive oil.  Delicious combo.

Final temp after rest.  


Liked the color.

nolaegghead

yum!

Sweet100s

My favorite part -- 

cold snibs when hungry before bedtime, simply drizzled with olive oil
just enough to keep the tummy from growling

SpartanPride

Looks great, well done. Seems like a nice easy cook.  How was the seasoning that came on it?

Sweet100s

@SpartanPride dealing with the pre-seasoning aspect was biggest uncertainty.

Turned out pretty well.

I gave it a very light dusting of Raising the Steaks in case it had too little seasoning on it, and it came out just about right. 

The midnight cold snibs above tasted perfect from a seasoning standpoint, though I do like a little Greek olive oil on top.