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Small pork tenderloin help

Conceal carryConceal carry Posts: 30
edited 8:20PM in EggHead Forum
Hello crew

Kids and wife in FLA. I have 1.5 lbs. Tenderloin
What say you? Low and slow or quick and dirty? :unsure:
It's thin & long and slapped with Uncle Henry's
pork rub.

Comments

  • Richard FlRichard Fl Posts: 8,093
    High temp sear and pull around 140-145
  • HossHoss Posts: 14,600
    Hot and fast.Pull at NO MORE than 140 internal.YUMMEE eats! :)
  • HossHoss Posts: 14,600
    You must use more than 1 finger to type. :blush: :laugh:
  • Thx. I was hoping you would say that.
  • Little ChefLittle Chef Posts: 4,725
    Hot and fast until 135* internal, rolling/turning frequently. 10 minute rest before cutting. ;) It will carry over during the rest to mid 140's. (I actually pull mine sooner, as I like my pork at 138-140* after the rest.)
  • How did you know I use one finger?
  • HossHoss Posts: 14,600
    I was responding to Richard.There were no responses to your question when I started typing my response but Richard answered you before I could finish and post.I am the one that types with one finger. :blush: :)
  • Richard FlRichard Fl Posts: 8,093
    But I bet that the shot of shine is more than one finger tall!!!
  • Richard

    I just have to get it out of my nose ! :laugh:
  • thirdeyethirdeye Posts: 7,428
    DSC01813aa.jpg

    I brine/inject my tenderloins for 2 hours, then rinse and rest for a ocuple of hours in the fridge, then cold smoke mine for an hour.

    DSC01822aa.jpg

    Then I add more seasoning and grill 'em just like everyone else mentioned. I pull mine around 140° too.

    DSC01829AA.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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