Pork Tenderloin

chill243 · February 2012

I did a search, but nothing. So how should I cook one on the BGE? TX

4Runner · February 2012

I just go raised direct at around 400. Pull at 145.

chill243 · February 2012

do you put a rub on it or BBQ sauce? Just picked up some Blues Hog at the grocery store, prob not huh?

4Runner · February 2012

Here is my family's favorite. Equal parts soy and lemon juice. 1/2 part EVOO. Cavenders Greek Seasoning (grocery store sold have it) and white pepper. Fresh rosemary (optional). Marinate for 4-6 hours for Port T. Chic breasts just need 30mins to 1 hour. Good on seafood too.

chill243 · February 2012

Does the tenderloin dry out? (I know that's a stupid question, but bc it has no fat)

joe@bge · February 2012

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.

chill243 · February 2012

raised direct, tell me what this is plzzz!

chill243 · February 2012

I have no spider

joe@bge · February 2012

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.

billyray · February 2012

It's raiseing your grill to the felt line or above. There are a variety of ways to do this and cooking directly over the coals, no heat deflector in between the meat and the fire.