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Does the tenderloin dry out? (I know that's a stupid question, but bc it has no fat)
Nope...that's the beauty of a ceramic cooker. If you cook it to temp as 4runner said and let it rest before cutting it - it will be plenty juicy.
I either brine my pork tenderloin or just apply my favorite rub and using a grilling sauce (apple bourbon is my fav) for dipping.
Direct is without the platesetter. Raised would be a grid level higher than normal to give you a little barrier from the direct heat. I have done mine at normal grid level and they turned out fine. I might drop the temp down to 350 and then if you want a sear you can raise the temp at the end.
Direct heat. Cook to 145. Marinate overnight with trader joes soyiaki marinade. It's the best you'll ever have.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL