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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?


  • egretegret Posts: 4,025
    Direct on a raised grid if you have one. And......pull them off at 145 degrees, not 165.
  • 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 :)
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