Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

direct or indirect?

KnaufKnauf Posts: 337
edited November -1 in EggHead Forum
Cooking 2 small pork tenderloins (one stuffed with rosemary and garlic the other plain). I'm thinking 350 dome and pull at 165 degrees. Should I do direct or i/d?
·

Comments

  • egretegret Posts: 4,018
    Direct on a raised grid if you have one. And......pull them off at 145 degrees, not 165.
    image
    ·
  • FlaPoolmanFlaPoolman Posts: 11,665
    Agree with john. Don't overcook a tenderloin, very lean and will hit the dry stage quick.
    ·
  • DaleDale Posts: 41
    I pull pork tenderloin off at 135, let it rest, will be perfectly pink throughout.

    Thanks just me :)
    ·
Sign In or Register to comment.