Pork Tenderloin Dilemma Help Needed

willrev · March 2010

I haven't done a pork tenderloin yet on the BGE. Not sure if I should try to slow smoke it at a 250 dome or cook it at 350 dome. Any ideas?

BGE is heated and ready.

civil eggineer · March 2010

Generally, cooking low and slow is best with fatty meats containing a lot of colligen. Tenderloin doesn't fit those requirements. I would cook it direct at 350 dome until internal temp of 135 to 140 and pull.

willrev · March 2010

Thanks. That's good info. I have so much to learn!

BrisketBob · March 2010

I cooked one last weekend. I direct cooked it at 350 degrees dome temperature until it had an internal temperature of 145 degrees. It was perfect.

gdenby · March 2010

As above, hotter and quicker is better for a tenderloin. They also benefit from marinades with a bit of oil in it. Can be sliced into medallions, and marinaded. Will cook really quickly.

AZRP · March 2010

Direct at 350 dome and give it a quarter turn every 10 minutes. Pull at 145 internal and rest 10 minutes. -RP

BrisketBob · March 2010

gdenby wrote:

As above, hotter and quicker is better for a tenderloin. They also benefit from marinades with a bit of oil in it. Can be sliced into medallions, and marinaded. Will cook really quickly.

You can goto the Cookbook Forum. Look for pork tenderloin with apricot sauce under recipes. That walks you through the marinade, cooking and saucing steps. Yum!

fishlessman · March 2010

heres how i like them, not much flavor in those little tenderloins but they soak up flavors pretty well in a marinade. i cook them hot

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=396320

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Pork Tenderloin Dilemma Help Needed

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