Pork tenderloin

Andy316

guys, how should I cook this. Direct, indirect , raised ? What dome temp ? 

MeTed

I cook them at 300 for about 1hour, start checking at 45 mins. Indirect until 140 internal. Good luck!

outrageous

Raised direct at 350*.  short cook    pull at 130-135*.   do not overcook.   indirect works well too,

lousubcap

Just to offer the versatility of the BGE -  I go raised direct (about 4" above the gasket line) at around 350-375*F and flip a couple of times.  20-25 mins usually and 140 is a great target temp.  

johnkitchens

I cook mine indirect. If you cook direct be prepared for a lot of flipping. 

Staygold

I usually do 350 raised direct, flip once, cook to temp. It's a thing of beauty. My little girl calls it the juicy meat.

Carolina Q

400°, raised direct (gasket level), but you can just use less lump and drop the gasket to the fire ring and be fine. 5 minutes per side, 20 total.

Enjoy! And welcome to the madness!!

tikigriller

All responses are different but the temp of the meat. Guess there are more than one way to skin a cat on the egg!!!  All about what kind of bark you want it seems and how quickly you want to cook it. 

With all the different cooking temp options, do you have any sides planned to put on the egg?  Perhaps the best temp for the sides will help decide what temp to use for the meat so you don't have to worry about changing the temp of the egg. 

JustineCaseyFeldown

I think some might be thinking you have the much larger loin. Like a roast. Shouldn't take an hour

here, the tenderloins go direct. Put them on one side of the grid and roll It forward every few minutes   Maybe 10-15 max

direct low at maybe 350-400. If hotter, i go raised direct

if we stuff them and wrap with bacon or prosciutto or whatever, then raised direct at lower temps, like 325. Helps it cook more gently like a roast while still getting good color

Andy316

I want a good bark on it. We love the bark. I think my tenderloin is about 1-1/2 lbs. I'm thinking indirect will be easy way for my first one.  

outrageous

Andy316 said:

I want a good bark on it. We love the bark. I think my tenderloin is about 1-1/2 lbs. I'm thinking indirect will be easy way for my first one.  

This is a very simple and fast cook,   just do not overcook it !!!!!! 

jtcBoynton

Direct.  Don't see a need to go raised as many do - just use standard grid height.  My egg is warming up right now - have two tenderloins waiting to be cooked tonight.

Of course the 15% chance of rain just turned into a heavy rain.  Had to quickly grab the gloves and other items that I didn't want soaked.

pgprescott

I buy them in a package of two and truss them together to give me a more uniform shape. Hit and fast. Raised is great. Anywhere between 300and 400 will do. Trussing them together also gives you a slightly larger mass and expands the window for proper doneness. 

Photo Egg

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Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

pgprescott

Photo Egg said:

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Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

Why do I feel inadequate? Nice!

bgebrent

Felt line, 400, direct.  Takes 18-20 minutes and gets a good crust.  Turn every 4-5 minutes.  Pull at 140.  Just my opinion.

Photo Egg

pgprescott said:

Photo Egg said:

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Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

Why do I feel inadequate? Nice!

Just lucky timing on my part. Cooked it this weekend and was just getting ready to post it.
Seen your posts...You got more game than me...lol

Little Steven

Photo Egg said:

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Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

That looks vaguely familiar Darian.

Photo Egg

Little Steven said:

Photo Egg said:

.

Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

That looks vaguely familiar Darian.

Just made it last night...lol

SmokeyPitt

Another vote for raised direct. 


...and then sliced and served on Kings Hawaiian rolls with onions, bacon, and honey mustard. (Must give props to @NibbleMeThis for this recipe).