Pork Tenderloin- Indirect, Direct, or Raised?

ColAngus

I've brined 2 tenderloins for 8 hours. Ready to cook em.

Can you recommend temp and cook setup?

I'd like to keep it under 90 min.

Thanks!!!

SGH

Yes sir. Indirect at 375 until the internal hits 130. Pull the indirect piece and crank the egg up. Sear on all sides over direct high heat and you will have a perfect 145 finish. It's how I do them .

wkenta86

I cook mine raised, indirect at 325 until internal temp is 145. Pull and double wrap in foil. I let mine rest for 30 minutes.

ColAngus

Awesome, thanks!

ChillyWillis

I agree with SGH. Indirect at 375 followed by a blazing sear is the perfect way to cook pork loin. I did this one last week with the same method.

SGH

@ChillyWillis‌
Man that looks excellent my friend!

anzyegg

Scrumptious looking pork @ChillyWillis‌

BuckeyeBob

I do mine Direct around 400. I actually start mine at regular height doing a mild sear and then I raise the grid and cook until done. Usually takes about 30 minutes.

Crispix49

Raised direct at 400* until internal temp is 150 (family gets creeped out by pink pork).  Bacon wrapped is delicious on PT.

texaswig

@ChillyWillis‌ that's a good looking cook. I'm gonna do some potatoes like that next time.