1st Pork Tenderloin on the BGE

PatrickJ117

Memorial Day ahead. Going to do some ribs for me and a pork tenderloin for the bride.

I've done ribs before but not a tenderloin. She isn't a fan of very smokey food so thinking after my 2 hours or so of smoking the ribs when I crutch them to put the tenderloin on---it weighs appx a pound or so.

How long should the tenderloin go? Thinking if it is on when the ribs wrapped, not as much smoke, etc.

Thoughts/tips?

Thanks

Mattman3969

If it were me I would finish the ribs, pull the PS and cook the tenderloin direct probably around 400 or so.  A tenderloin is not going to take very long to cook to 145°.  Sear all four sides and keep flipping till you hit 140 or so.  

Running the egg up in temp will also help get a clean fire for your wife’s needs 

PigBeanUs

You will get a better result grilling the tenderloin.

it will take maybe 15 minutes max grilled direct at 400

when the ribs are done, pull them off, yank out the indirect set-up, and let the egg get up to 400 or so.

put the tenderloin on the back, and roll it forward as it sears.  few minutes each side.

depending how thick it is you maybe want to take its internal temp. 

if it is already seared and charring too much more (because of rubs, sugar etc), just pull it to the side away from the direct blast of the lump to get to your desired internal temp

smak

I agree with the above... Pull the PS after the ribs are done.

Tenderloins suffer from a non-uniform shape.  When the thick end is done the tail is overdone.  Some people will slice the tail partially and fold it over and tie it to keep things symmetrical.

Another technique that I use is to place the tenderloin between 2 pieces of plastic wrap. Take a cast iron pan (or mallet) and smack the tenderloin a for times.  You will end up with a piece of meat about 1/2 inch thick, uniform across, and two distinct sides.  Season it up and throw it on the grill for about 4 minutes per side.

The downside, to be careful of, is you just made a thinner piece of meat and it will be easier to overcook.

Langner91

Tenderloin, or pork loin? 

There is a little difference in timing between the two (loin takes longer than a tenderloin).  But, both should be grilled direct as stated above. 

Grill to internal temperature (~145°F), not time.

dmourati

My profile shot is of APL Pork Tenderloin with Rosemary and Peach Preserves.

https://eggheadforum.com/discussion/1224347/apl-pork-tenderloin-with-rosemary-and-peach-preserves

PigBeanUs

Langner91 said:

Tenderloin, or pork loin? 

There is a little difference in timing between the two (loin takes longer than a tenderloin).  But, both should be grilled direct as stated above. 

Grill to internal temperature (~145°F), not time.

Tenderloin vs loin is a common noob mistake

But a one pound loin is just a big pork chop

He’s got a tenderloin

Teefus

Agreed on the fast versus slow method. I will typically roll them in herbs or other seasonings and roast them indirect at 450* to 500*. It makes for a nice uniform cook. I seperate the tail of the tenderloin and pull it off when it's done. It makes a good quality assurance sample to nibble on while the thick end finishes. Pull while still just a little on the rare side (about 140*-145*) and let it rest for 10 minutes before cutting for service.

PatrickJ117

Pig Bean Us--It is a tenderloin as I stated

Money_Hillbilly

@PatrickJ117 I grill direct as stated above.  The only suggestion I can add is a tenderloin really benefits from a few hours of brining.  

PigBeanUs

PatrickJ117 said:

Pig Bean Us--It is a tenderloin as I stated

Yeah. I wasnt questioning it actually

do it direct,
after the ribs

billyray

The tenderloins we get from Costco come 2 to a package, so I tie them up, head to tail to create a uniform cylinder, or if you are just cooking 1, fold the tail over and tie it up. I agree with the direct, hot cook. Take it to 140 IT. Here's a great plum sauce we like.

Ingredients 

·      1 can 16 oz. purple plums, pitted and pureed

·      2 Tbl. butter

·      1 small onion diced

·      1/3 cup brown sugar

·      1/4 cup Homeade chili sauce

·      2 Tbl. soy sauce

·      2 tsp. lemon juice

·      1 tsp ground ginger

 

Directions 

Saute onion in butter until clear, 4-5 minutes

Mix pureed plums and all ingredients together, add to the onion and bring to a boil, simmer 25 to 30 minutes.

It will thicken and become a beautiful red color

 

Langner91

PigBeanUs said:

Langner91 said:

Tenderloin, or pork loin? 

There is a little difference in timing between the two (loin takes longer than a tenderloin).  But, both should be grilled direct as stated above. 

Grill to internal temperature (~145°F), not time.

Tenderloin vs loin is a common noob mistake

But a one pound loin is just a big pork chop

He’s got a tenderloin

Good catch.  Sorry I confused it.  I missed the one pound.