Tenderloin

GRN96WS6

Cooked up two smaller tenderloins tonight, need a little more work as some was still pink but overall it was damn good.  I cooked it at 375ish til internal of 140 and let it rest for a while but some was still pink.  Seasoned with some Dizzy Dust.

This pic was because I waited til it was dark to start cooking.....laziness took over ha!  And the bugs were pissin' me off!!  Citronella win!




Done




Plated withe some steamed broccoli seasoned with season salt, and fresh cucumber with a little sea salt.

bgebrent

Looks like a winner to me brother!  Nice cook!

GRN96WS6

@bgebrent it wasn't a fail just wish end to end it was cooked the same....the ends seemed to be more pink which doesn't make sense seeing that those are usually the smaller pieces...oh well with practice comes perfection!

bgebrent

I agree.  Makes me wonder about the anatomy of your fire.  Any other details?

GRN96WS6

Other than I'm still new to the BGE (only had it twoish months)  no  

Fire seems pretty even all over and I did cook them direct.

bgebrent

Please explain your set up. Indirect or direct, raised or felt level, let it rest pre cook to room temp and did you rest post cook.  There is a learning curve!  Best one I've ever ridden!

Wanasmoke

I do tenderloins a lot- those look great. High heat 450-500 to get a nice crust. A little pink is ok in a quality pork tenderloin 

GRN96WS6

@bgebrent  I did not let it rest long before tossing it on, maybe 20 mins from fridge.  I did let it rest post cook.  It was direct not raised.

@Wanasmoke I agree but some of the slices were more pink than I think is ok.

bgebrent

I agree with @Wanasmoke!  Pink pork is fine.  Internal temp is key to finished product. Get a thermapen so you can get near instant temp.  It works for every cook.  If your pork is 145 degrees and plan 10 degree resting increase, you'll have a perfect product.

bgebrent

@GRN96WS6,  ok.  20 minutes rest is short but reasonable!  Last best guess is you had a good central fire with high heat and a cooler peripheral fire zone yielding pink pork. How long was your egg burning before you put the protein on?

GRN96WS6

It was burning for near 15 mins before tossing it on. I do have a thermapen and I poked in three places in each loin, edge center edge and it all read 140ish.

bgebrent

Well, I've never stabilized an egg temp in 15 minutes, usually takes 45 which makes me think  you had a fire but not a stable burn.  But your thermapen numbers were close but low. Pink = low.  I think your pork was cool going on and think that's why you're product was pink. Contributing factor was your fire. 

pgprescott

I wouldn't change a thing. They are done to perfection. 

Foghorn

pgprescott said:

I wouldn't change a thing. They are done to perfection. 

+1

nolaegghead

The pink on the ends is probably nitrous oxide activity - aka "smoke ring".  Pork steaks should be cooked at the pink range anyway, so win-win.

Darby_Crenshaw

^^what he said.  there'sno way those were still 'pink' as in 'not cooked through" at the ends.  it's as Nola says.

I had  someone once question whether some turkey (which I was serving off the egg) was done ("fully cooked", in their mind) because there was pink on the outside.

I asked them how in the hell the outside could still be uncooked while the inner meat was.

received a blank stare for my efforts at allowing them to resolve the answer for themselves.  they did not (1. figure it out, or 2. eat the meat).
-J

KingtUT

140-145 results in pink pork but its safe to eat at that point and darn good if I do say so myself.

SmokingPiney

One of my go-to outdoor cooks. Yours looks great!

fergi

GRN96WS6 said:

@bgebrent it wasn't a fail just wish end to end it was cooked the same....the ends seemed to be more pink which doesn't make sense seeing that those are usually the smaller pieces...oh well with practice comes perfection!

If you are going to cook two tenderloins at a time you can tie them together, large end to small end like tying a roast, they will cook more evenly.