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Direct or Indirect For Pork Tenderloin?

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Cullum
Cullum Posts: 215
edited March 2012 in EggHead Forum
Which do you prefer?
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Comments

  • BOWHUNR
    BOWHUNR Posts: 1,487
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    Both.  I sear it direct and finish it off indirect to 140-145 internal and let rest.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Chubbs
    Chubbs Posts: 6,929
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    I prefer indirect.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • stike
    stike Posts: 15,597
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    short cook. direct will give it some color.

    ed egli avea del cul fatto trombetta -Dante
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  • Cullum
    Cullum Posts: 215
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    I prefer indirect.
    What dome temp?
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  • Chubbs
    Chubbs Posts: 6,929
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    Anywhere from 350 to 400. I am not really anal on the dome temp. Just whatever the egg stabilizes too the easiest that day. Then pull it around 145 internal. Pretty quick cook. I did a 5 lb pork loin a few weekends ago and it was arou d 1.5 hour cook.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Either, although for direct I usually cut into chops.  This was indirect 275 for an hour and a half.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • nemo
    nemo Posts: 113
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    Direct, dome temp of 350...pull at #135, cover and rest for 10 min. Use various rubs...latest was "grand champion from" Texas BBQ. It was excellent. Be careful, it's easy to overcook. 
    Fairview, Texas
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  • stike
    stike Posts: 15,597
    edited March 2012
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    doc pic reminds me.  tenderloin or loin?  tenderloin is so small, i just toss it on the back at 400, roll it forward every couple minutes, and when it reaches the front, it's done.

    a roast like doc's, from the loin, i would do indirect.

    i think everyone's answering for pork loin, when the OP was re: tenderloin. unless chubb found a five pound tenderloin :))


    ed egli avea del cul fatto trombetta -Dante
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  • Chubbs
    Chubbs Posts: 6,929
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    I was talking about tenderloin but used my most recent loin cook as a reference for time. Should have been more clear. Tenderloin is a quick cook if my 5 lb loin only took 1.5 hrs is what was getting at.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • stike
    stike Posts: 15,597
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    yeah.  super quick cook
    especially when you take them to 130-135, and not 'grandmother approved' (way overcooked) internal temps.
    ed egli avea del cul fatto trombetta -Dante
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  • KingRover
    KingRover Posts: 115
    edited March 2012
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    yeah.  super quick cook
    especially when you take them to 130-135, and not 'grandmother approved' (way overcooked) internal temps.

    Yeah I'd pull at that range, as you let it rest, it will come up a few degrees. Pink is the new gray for pork.

    I do direct, raised grid. Around 350-400. Check with thermapen at around the 20 minute mark depending on size.
    Also prefer chips to chunks since its a short cook. I think there's a reason there, but I'll let one of the vets handle that.
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