Pork Tenderloin

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Trimmed and glazed with a made-up marinade of rub, salt, pepper, brown mustard, brown sugar, and balsamic vinegar. Was gonna wrap in prosciutto but it wouldn't separate nicely so I skipped that. Not sure of the cook temp but thinking 375* indirect until about 125* internal, then direct to char up to 140*. More to come later tonight. 9am and they are resting in the chill box. Have a great Sunday!

JohnnyTarheel

Gonna be a good one!!

SOUTHERNLINKSBBQ

That is off to a good start!

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Got the Blackberry BBQ sauce ready. Recipe here but I did add the fresh blackberries; https://www.homeandplate.com/blog/ohio-pork-tenderloin-sliders-with-a-blackberry-barbecue-sauce?format=amp

THEBuckeye

I save this from the Forum for pork tenderloin - although I prefer for cook to 125 and let rest. Makes for great sandwich leftovers too! 

I do them 400° raised direct on my AR. Typically they take about 25 min to reach 140°. I flip at the hallway mark. No sear necessary. They have a nice crust, and still a little pink on the inside. 

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Thanks @THEBuckeye. I did decide to go raised direct.   I have this raised rig piece that I got on here long ago. 400 for 25 min until 140 you say?  Sounds good. And I did NOT put fresh blackberries in the sauce. Just added some more blackberry jam  

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This technique from a fellow Buckeye was dead nuts on. I may have even let the small go a little too much over 140*. Only sauced one of them. Damn good.