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first raspberry chipotle tenderloin question

RRPRRP Posts: 21,814
edited 6:33AM in EggHead Forum
I know the key is to not overcook these, but in looking through the archives I don't really find the answers I need. Such as dome temp and direct or indirect, raised grate or not and lastly flip or not? I believe I gleaned the hint that 140 internal is the goal. Any help would be appreciated.
L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Dunlap, IL
Re- gasketing AMERICA one yard at a time!


  • TRexTRex Posts: 2,714
    <p />RRP,[p]I do them direct on raised cooking grid at 350 for roughly 25 minutes or until I reach an internal of 145, flipping once after 15 minutes.[p]Check the link below for details.[p]Good luck, these things turn out great.[p]Cheers,[p]TRex
    [ul][li]Pork tenderloin with raspberry chipotle sauce[/ul]
  • RRP,
    Ron:[p]I do mine just like the recipe done by T'Rex. The only difference is that I add just a squirt of Balsamic Vinegar and a teaspoon or so of mustard to my marinade. You've just got to watch the little buggers....they cook pretty quick. That's what I like about them...they're as quick as burgers on a weeknight cook.[p]Mike

  • Lawn RangerLawn Ranger Posts: 5,466
    That mysterious post was from me.[p]Mike

  • Lawn RangerLawn Ranger Posts: 5,466
    Oh yeah...I like to spiral wrap mine in bacon, too.[p]

  • RRP,
    I do mine at 400 degrees. Seared them direct (T-rex style).[p]Then finished them indirect - pulled at 145 degrees. I have done them twice this way and they were yummy!!![p]AZ Geoff

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