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pork tenderloin questiom
edited November -1
have a small pork tendorloin any tips times etc on how to egg it?
Go to the top of the forum page and click on recipes, then click on pork.
slim,[p]I do mine direct. Hot and fast (400-450)to an internal temp of 150. It's one of our favorites.
slim, yep, sprinkle some Porkrubbers and Bonesmokers rubs on the tenderloin.....grill it over high heat to get a nice crust on the outside, should only take a few minutes, then go "indirect" at 350º till the internal temp hits 155º or so,(30-35 minutes) let it sit for a couple of minutes and then slice and enjoy....
works mint everytime...[p]I taught this method to JJ and he won`t eat it any other way now......[p]Mop!
Try this one it's our favorite. It's out of the BGE manual with some changes in cooking technique.
BD[p]Sesame Pork Tenderloin
· 1 lb pork tenderloin
· 1 Tbs. vegetable oil
· 1/2 c soy sauce
· 1/2 c. honey
· 2 cloves garlic, minced
· 3 lbs. brown sugar
· 1 tsp. Ginger
· 4 Tbs. sesame seeds[p] Preparation Directions:
·Combine soy sauce, garlic, ginger and oil. Mix well.
·Marinate tenderloin in mixture for 2 hours in refrigerator.
·Remove from marinade and pat dry. Discard marinade.
·In shallow dish or pie pan mix brown sugar and honey.
·Roll pork in honey mixture; coating well.
·Roll tenderloin in sesame seeds.
·Place roast on a rack over a drip pan or other suitable indirect cooking method.
·Smoke indirect at 375° for approximately 40 minutes or until done
·Use meat thermometer in thickest part of meat to ensure doneness.
·Remove meat when it reaches 160° internal temperature.
·Do not overcook.
·Let sit for 5 minutes before slicing.[p]
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