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Richard Watts

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rdman
rdman Posts: 3
in EggHead Forum
What’s best way to do pork tenderloin on egg. 
Direct or with plate setter?
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
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    You can do either way but every time I've made it I go direct at around 350-400. It's always excellent.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • Eoin
    Eoin Posts: 4,304
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    Direct, 350 - 400, get a nice finish on it and it will be done. Indirect will probably be over before you get the outside nicely done.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Yep, what he said.  Pull around 130F, will rise to 140 if you cook hot, less if you cook less hot.
    ______________________________________________
    I love lamp..
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  • Carolina Q
    Carolina Q Posts: 14,831
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    400°, 5 minutes per side, raised direct. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • pgprescott
    pgprescott Posts: 14,544
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    Carolina Q said:
    400°, 5 minutes per side, raised direct. 
    Aren't they cylindrical??????
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  • lousubcap
    lousubcap Posts: 32,343
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    Figure on 20 mins +/- raised direct with around 350-375*F on the dome to an internal of 135*F or so.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • thetrim
    thetrim Posts: 11,357
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    DO NOT go to an internal of 160 which you see every so often.  Pull when it is no hotter than 140.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Carolina Q
    Carolina Q Posts: 14,831
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    pgprescott said:
    Carolina Q said:
    400°, 5 minutes per side, raised direct. 
    Aren't they cylindrical??????
    I'm sure you can figure it out. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GrillSgt
    GrillSgt Posts: 2,507
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    Eoin said:
    Direct, 350 - 400, get a nice finish on it and it will be done. Indirect will probably be over before you get the outside nicely done.
    Say what? You limeys aren’t as stupid as Donnie says you are. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    GrillSgt said:
    Say what? You limeys aren’t as stupid as Donnie says you are. 
    :smiley:
    https://youtu.be/-vMH7FslCcU

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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