Help with pork tender loin

Pjoe

Need some thoughts here. Bought a 1lb pork tender loin. Was thinking about Blues Hog rub, cooking direct raised grid at about 350 dome, then finish with Blues Hog sauce. Thoughts or experience with this? Is there a better way? What internal temp do you go to? Don't want it pink in the middle Wifey would reject it!

Bill

bobbyb

Your plan will work. I pull at 137 and foil for a few minutes, but then I like it pink. If you don't want pink I'd say 160.

BobS

Pork is safe at 137, but it will be pretty pink inside.

Given that your wife does not like it pink, I would go to 145-150. It should still be juicy.

I cook mine as you describe (direct on a raised grate) at around 350. I like apple or pecan for smoke flavor.

lowercasebill

145 should do it ,, 350 raised direct is good ,, tenderloin is a delicate flavor i would go easy on the rub and serve warmed blues hog on the side for dipping or just drizzle the meat and the plate with it,, i would not slather it all over the meat unless you just want to taste blues hog

NibbleMeThis

Yep, what they said.

When temp checking, probe the thickest part of the loin. If you temp check the tapered in, it will read much higher than the rest of the tenderloin.

I just did a tenderloin last night. Used Billy Bones Original rub (red label) and made a home made jala-cherry-berry sauce. It was most excellent!

http://www.nibblemethis.com/2011/02/jala-cherry-berry-bbq-sauce.html

boston_stoker

In case you haven't already cooked it, here are several I collected over the last year. A few are just pork loins and not tenderloin.

I would pull a few degrees below 140 (137-138), and let it rest 15 minutes.

Here are some I collected in the past year.


Pork Tenderloin
A Pork Loin
A Pork Roulade
Another Pork Tenderloin
Apple Pork Loin
De Medici Pork Tenderloin
Flay's Pork Tenderloin!
Pork Loin Techniques
Pork Roulade
Stuffed Pork Roulade
Stuffed Pork Tenderloin
Yet Another Pork Tenderloin

skywarrior

I read about a good idea to make tenderloins cook evenly. They come two to a package so use butchers twine and tie them together when smoking. Tie the fat or bigger end against the small or thinner end of the other. This will form a evenly sized piece of meat and it will all cook to the same temperature at the same time.

skywarrior

I read about a good idea to make tenderloins cook evenly. They come two to a package so use butchers twine and tie them together when smoking. Tie the fat or bigger end against the small or thinner end of the other. This will form a evenly sized piece of meat and it will all cook to the same temperature at the same time.

Gulfcoastguy

I cook them to 145 and it’s still juicy . Give your wife the 2 end pieces which are cooked a lot more through. 150 in the center at the max. I usually use a wet rub but that requires marinating it for several hours.

Gulfcoastguy

I cook them to 145 and it’s still juicy . Give your wife the 2 end pieces which are cooked a lot more through. 150 in the center at the max. I usually use a wet rub but that requires marinating it for several hours.

lousubcap

 13 years on and here's another one!

lousubcap

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lousubcap

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Canugghead

For us oldies we only cook one. Can use the butcher string technique by folding the narrow end to even out the log size. btw, this is a good thread to boost your post count, lol
Edit: I miss jonesey