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pork tenderloin--help please
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raised direct 350 dome to a internal of 140 remove and let it rest for ten minutes it will rise to 145 slice and serve . should turn out tender and juicy or go raised direct on a v-rack with a pan under it to catch the drippings for possible gravyLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Thanks much
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Cooking time for small tenderloins is pretty quick. 3 hours is about twice as much as you need.We like ours with a little more smoke so I reverse sear them, indirect at 250 for maybe 40 minutes, internal to about 120. take off and sit, while egg goes to 400-500. Then sear to add crust internal around 140.@bigphil has the best suggestion for a direct cook.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I would quickly throw them in some brine -- 1/4 cup salt
1/2 cup brown sugar
1/4 cup dry rub
one quart of water
Up until the time you are ready to cook them. Rinse them. Cook at gasket level , direct turning to get a even sear until you reach an internal of 140 degrees. Shouldn't take much more than half an hour. Rest ten minutes slice and serve. Should be very juicy and tender..
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All good advice. As far as internal temp, cook it the same as you like your steaks, as a general guideline. I try to cook my tenderloin and loins to around 130-135. If you have guests or family members that like their pork overcooked (well done), give em what they want. No reason not to cook to order.
______________________________________________I love lamp.. -
Evoo with s&p plus Herbes de Provence is my favorite. 400°, raised direct, roll 90° after 5 minutes, repeat. 20 mins total. No idea what that means for internal temp, but I rarely get IT right anyway. Mighty tasty.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I was out of evoo---used it all yesterday. Used mustard and Dizzy Dust. I thought it would take much longer so I had the grill lit and ready. I just put them back in the fridge and will let the fire slow down for an hour.Wish me luck.thanks for the quick response.Dan
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