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Question on pork tenderloin???

1shot1kill
1shot1kill Posts: 136
edited November -0001 in EggHead Forum
doing my first ones tonight, I have them in a marinade right now. I have seen where alot of you use a v-rack and drip pan, my question is if I dont have a v-rack how can I do them. I do have an extended grid, can I just put a drip pan under that and cook on the raised grid. And at what temp for how long. I thought I would let Lawn Ranger have a break, and ask yall. I just know he cringes every time that phone rings. hehehehe[p]Thanks in advance.
clueless in San Antonio

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Comments

  • SSN686
    SSN686 Posts: 3,506
    Morning 1shot1kill:[p]I do these quite often and always use an elevated grid, direct at about 350 to 375 until internal is about 145. Will probably do some this weekend in fact.[p]Have a GREAT day!
    Jay

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • Parrothead
    Parrothead Posts: 101
    1shot1kill,
    I usually do mine direct @ 375-400 until 145 internal. no rack no drip pan. My wife is stuck on the herb crusted tenderloin out of Steve Raichlen's book "How to Grill". She thinks it is the best thing i cook. good luck![p]PH
    Wobbly Pops to ya, Chris
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  • 1shot1kill
    1shot1kill Posts: 136
    Thanks guys I am really stoked about doing these. I have not had this much fun in I dont know when. I am on my egg everynight now. this is great,
    thanks again,
    Ryan
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    1shot1kill,
    You keep this up and you're going to be giving advice to Newbies before long. Seems like only two weeks ago that you were Eggless. Now you're a Super Egger in training.[p]Good Egging to you.[p]Spring "Still Learning" Chicken
    Spring Texas USA
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  • 1shot1kill
    1shot1kill Posts: 136
    Spring Chicken,
    Thanks Man. I love this stuff. very very addicting
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  • kjed
    kjed Posts: 55
    1shot1kill,[p]I've tried elevated direct, just like SSN686, and I was very pleased with the results. But I tried cooking pork tenderloin indirect: plate setter w/legs up, drip pan underneath, grid on top, 375 until internal temp reaches 145.[p]This is probably the most successful cook I've done, so I do it often. I usually marinate in a cuban mojo sauce; in fact, I think it's the one in Steven Raichlen's "How to Grill."[p]Good luck, you won't be disappointed![p]kjed
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  • Unknown
    Unknown
    1shot1kill, like everyones else is saying, internal temp. of 145. I usually pull mine at 140 and it will continue cooking up to 145-150. Anything over 150-160 and the pig meat is dry and we all know that pig is meant to be moist.

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  • Bordello
    Bordello Posts: 5,926
    Spring Chicken,
    Hey Leroy,
    Spring "Still Learning" Chicken
    Eggen is like sex, I don't want to be perfect but sure as hell want to keep practicing/learning. LOL[p]Keep on Eggen & don't forget the sex.[p]V's to ya,
    New Bob
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