Simple pork tenderloin, best one yet!

milesvdustin

So i have cooked two of these total. First one was a failure mojo something or other, this one i rubbed in Weber coffee rub and grilled direct til 140 IT. Was super tender, juicy, and delicious. 

pgprescott

Looks great! Coffee rub and pork is fabulous! That's a pork loin, I believe. That's about as juicy as they come. Enjoy, you did good! 

SmokeyPitt

That looks delicious.  I agree- I think that is a loin as opposed to a tenderloin but no bigs.  Props to you because a loin is harder to get right and that one looks soooo right. 

pgprescott

What temp did you cook at and direct or indirect? The crust looks perfectly done. 

MotownVol

Agree.  The crust does look great. 

milesvdustin

Loin, tenderloin, ive been drinking no bigs. 

Raised on the AR at 400 dome direct, level 4.5 (not on the extender). Went 20 minutes and flipped it all four sides, then about 5 more per side to get to desired temp. About 1.5 hours total. 

It was tender enough to cut with a fork. 

I rubbed it and wrapped it in plastic wrap for 4 hours in the fridge before grilling. 

Whats the difference between loins and tenderloins for pork?

pgprescott

Thanks for the info. Looks awesome.
  I'm not a butcher, but I think the pork loin is like the eye of the ribeye. The tenderloin is a much smaller muscle on top of the spine. The loin is legendary for being overcooked and drying out. The tenderloin is far more forgiving to cook. The egg really shines on these loin cooks by keeping them moist. That said, your example is a particularly good one IMO. 

Toxarch

The loin runs beside the spine on the outside. It's a large long muscle. Cooked whole is usually at lower temperatures.
The tenderloin runs beside the spine in the lower back on the inside and is a small lean muscle. This is usually cooked hot and fast.
Look at a t-bone pork chop. The large side is the loin, the small side is the tenderloin. 

Tinyfish

Made my mouth water.