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Pork Tenderloin Quesstions

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rogersab
rogersab Posts: 17
edited November -1 in EggHead Forum
Hello everyone -

I'm going to pick up one of those pre-marinated tenderloins from COSTCO for a quick dinner tonight.

I've found instructions that say to keep the egg at about 350 until the pork is about 145-150. Sound about right?

I'm assuming use the platesetter for this, right?

Thanks,

Andy
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Comments

  • LFGEnergy
    LFGEnergy Posts: 618
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    I do my direct at about 400, and they are awesome. 400 direct will put a little crust on outside ;) . Turn them a few times while cooking.

    However, I target about 138 internal, which leaves a ting of pink in center (still hot), and does not dry it out. 150 would be dry, me thinks. They cook fast, so at 4-- you have to be watching your internal temp!

    Tenderloins are one of those things that really impress people, especially when most folks dont know how to cook them without making shoe leather :sick: :ohmy: .

    Dave in Keller, TX
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  • Clay Q
    Clay Q Posts: 4,486
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    Sound good. For extra flavor you can go direct on a raised grid, 350 dome with a little pecan smoke. You will not dry the meat out going direct.
    Also you can make your own marinade next time, less salt and no artificial ingredients that way. But what you stated, sounds good. Now you have choices. :P
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  • Austin Egger
    Austin Egger Posts: 256
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    I cook those regularly. I always go raised grid direct around 375 - 400. I usually pull them around 140 to 145 depending on my mood. They always turn out great. B)
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  • Ike
    Ike Posts: 291
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    I tried something new (for me) with some tenderloin this week.

    I sliced them about 1" or so thick, then pounded the pieces down to about 1/4 to 3/8" thick, resembling a pork chop. I then coated both sides with evoo, sea salt and cracked black, and put some magic dust on one side. Cooked direct at around 350 on a raised grid, flipping a couple of times at around 4 or 5 mins each time.

    They turned out to be a big hit with the family. Quite moist, tender, and tasty.
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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  • Capt Frank
    Capt Frank Posts: 2,578
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    Direct on a raised [to the felt line] grid, 375-400, flip once, pull at 140, rest for 5-10 minutes, you will love them. They cook quick, so don't think you can mow your lawn while they are on the egg :P

    Capt Frank
    Homosassa, FL
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  • AZRP
    AZRP Posts: 10,116
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    I do them 350 direct turning 1/4 turn every 10 minutes, pull at 145 and rest 10 minutes. -RP
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