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Pork Tenderloin

islamoradapaul
islamoradapaul Posts: 16
edited November -0001 in EggHead Forum
Hi,

Does anyone know a good approximate temperature and cooking time for a usual-sized pork tenderloin from the grocery store? I'm happy to cook it quite slow, but just have never done one before on my egg...

THANKS! and Merry Christmas!!
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Comments

  • stike
    stike Posts: 15,597
    fast, 425-450, maybe raised direct but direct ok too.

    start at the back and roll it forward every thirty second or so. if it won't come free it isn't ready to turn.

    shoot for 135-145 in the middle. it'll take maybe 10-15 minutes max. but go by temps, never time
    ed egli avea del cul fatto trombetta -Dante
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  • Little Chef
    Little Chef Posts: 4,725
    islamoradapaul: Tenderloin is too lean for a low and slow imo. I cook direct, about 400* dome temp, turning often until internal temp reaches 135*. (should take 15-20 minutes or so, but always cook to temp, not time) Pull, rest about 10 minutes, slice and enjoy! Merry Christmas to you, as well.
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  • islamoradapaul
    islamoradapaul Posts: 16
    Sorry I don't understand this -->

    start at the back and roll it forward every thirty second or so. if it won't come free it isn't
    ready to turn.

    Can you please clarify?

    Thanks,

    Paul
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  • Griffin
    Griffin Posts: 8,200
    Place the pork tenderloin at the back of the egg. Every 30 seconds or so, roll it towards the front of the egg a little bit so that all sides get a nice color to them. If it is sticking to the grate, it isn't ready to roll forward yet. When it releases easily, then its ready.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • stike
    stike Posts: 15,597
    put it on the grid at the back of the egg. giv it 30 seconds r so. then roll it forward a little to grill that side. if it sticks, it isn't ready to turn.

    there's virtually no food that sticks to the grid. it's only the cook that tries to flip it (or turn it, in this case) too soon. :)
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    thanks. i owe you one
    ed egli avea del cul fatto trombetta -Dante
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Islamoradapaul,
    I cook them quite often I dust with Dizzy Pig Raging River rub and cook as stike recommended. When you buy your tenderloin make sure you don't get the ones made by Hormel that are already seasoned, I tried one once and after one bite it was in the trash and we went out for dinner. I get mine at Publix the Publix brand that come two in a package. The left over’s are great sliced for sandwiches the next day.
    Good luck, :)
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • islamoradapaul
    islamoradapaul Posts: 16
    Thanks everyone, and again, Merry Christmas and Happy New Year!
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