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Pork tenderloin DP STYLE

fusionhq
fusionhq Posts: 1,707
in EggHead Forum
tenderloin in half. Half in raging river, half in shakin the tree. Using my sampler wisely!! Going on direct @375 very shortly. image
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Comments

  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Looks good raw!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • mshump
    mshump Posts: 212
    They ought to be good !!! Love DP rubs !!
    Danville, Il
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  • fusionhq
    fusionhq Posts: 1,707
    30 minutes in, added the smaller piece. image
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  • fusionhq
    fusionhq Posts: 1,707
    Weird cook. Hope it's good. Sliced pics coming soon. image
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  • fusionhq
    fusionhq Posts: 1,707
    These cooked way faster than expected. Good flavor but dry. Closer eye next time. Dadgummit
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    They look so tempting to throw on the egg but dry doesn't surprise me for pork tenderloins. They're so lean and get dry as a nun's whatsit. Better for stuffing and wrapping with bacon. Slice them thinly and add some sauce.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • GeorgeS
    GeorgeS Posts: 955
    Man when I cook my tenderloins it usually 375-400 at about 4-6 minutes per quarter. I have them bitches down to a science. Couple of pokes with the finger and they are on the table all juicy and slightly pink after about a 10 minute rest. All kidding aside these are my family favorite and have been for some time. My five year old and 9 year old practically lick the juice off their plates when We cook these.
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • fusionhq
    fusionhq Posts: 1,707
    This is the first time I've overdone them. Maybe I had one extra beer in there. Oh well. At least flavor was good!
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  • GeorgeS
    GeorgeS Posts: 955
    Don't give up on them! They are one of my favorite cuts of meat. My family loves them sliced thin and served like a Gyro sandwich. I usually marinade them in red wine, EVOO, garlic, onion and some herbs for about 4 hours or so. I have marinated for less time and more successfully as well. Good luck on the next one. If you try a regular pork loin put some Dizzy Pig Dizzy Dust on one of those and watch it disappear!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited July 2014
    They cook fast direct.  Treat them like steaks and keep an eye on the temp.  you know what you're doing, I read your posts and you can cook like jedi, yep, it was the adult beverage. 
    ______________________________________________
    I love lamp..
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  • fusionhq
    fusionhq Posts: 1,707
    @nolaegghead‌ thanks!!

    I'm blaming the beverage. Disappointing. I don't understand how I can cook/drink for 6-20 hours, then screw up a 30 minute cook!! Oh well, it happens!! Next one will be juuuuust right.
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