Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

direct or indirect?

KnaufKnauf Posts: 337
edited 12:12PM 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: 4,097
    Direct on a raised grid if you have one. And......pull them off at 145 degrees, not 165.
  • FlaPoolmanFlaPoolman Posts: 11,672
    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.
Click here for Forum Use Guidelines.