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Reverse Sear Pork

chickensteak
chickensteak Posts: 20
in EggHead Forum
I am going to be doing some Pork Tenderloin for guests tonight.  I was wondering if anyone has reverse seared a Pork Tenderloin, or even know if it would work well.  

Is reverse searing only for beef or does the concept work for pork too?
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Comments

  • buzd504
    buzd504 Posts: 3,877
    It definitely works.
    NOLA
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    It would work but, not sure I'd do it for a pork tenderloin. I usually just cook mine direct at about 350-375*, turning 1/4 turn every 6 or 7 minutes until my IT is around 145*. This gives a little pink in the middle of the thickest part of the tenderloin.

    The reverse sear might result in more pink so, make sure that your guests are okay with that.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    We do it often. The slow cook, 225º indirect, lets the smoke and rub work some magic. Pull it at about 130º IT (max). 
    The sear will then finish it to 140/145º. 
    Personal preference is an apple or peach sauce used during the finish and then poured over sliced tenderloin. 
    Only the peach pics here 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nealcr1
    nealcr1 Posts: 198
    Do it all the time.  Works very well.  I feel that this method works better if you happen to overcook the meat.  If you have a maverick or thermapen you won't have to worry about that.  However, it is a good safety net.
    Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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