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5.45lb Pork Tenderloin (roast) how long &

BrianBrian Posts: 73
edited 9:39PM in EggHead Forum
how?? Indirect or direct?? what temp? how long?[p]Thanks!


  • EddieMacEddieMac Posts: 423
    How? Cover that rascal with a thin layer of olive oil...then a healthy amount of salt...pepper...and granulated garlic....Indirect...325...drip pan on top of the plate setter...nothing in it...Shouldn't take too long at all...45 minutes to an hour...but each piece of meat is different...I'd check middle internal temp 30 minutes into the cook...You're looking for 155 middle internal temp...let sit for at least 12 - 15 minutes before slicing....then enjoy![p]This is a very, very simple way...results will be solid...and you'll enjoy.....[p]Ed McLean
    Ft. Pierce, FL

  • BrianBrian Posts: 73
  • Brian,
    Yo Brian
    If you have a 5.45 lb pork tenderloin it is a world record. check your meat and see if it reads pork loin vs tenderloin. I would hate for you to be expecting one thing and end up with the other....there is a distinct difference. (Or you may have a package with multiple pork tenderloins.)
    Merry Merry

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