Costco Tenderloin cook--advice

Pork Phat Posse

Egging up an 8 pound costco tenderloin roast for our friends' dinner party tonight. (A situation that I am sure is not uncommon for many of you eggers out there...once people taste food off the egg, they tend to want more!)Anyway, I am feeling the pressure as I do not want to disappoint.[p]Anyway, will do a bit of a trim on the roast to even it out, rub it with evoo, then rub it with some kosher salt, then a generous rub with DP Cowlick.[p]Then I am planning on a T-Rex, sear on all sides, take off to rest for 20 minutes, then back on egg to finish at 400 degrees to 130 or so internal temp is reached. Thinking about doing this stage indirect (using platesetter).[p]Then onto platter, tent in foil and drive to party...[p]Any comments confirming the wisdom of this approach, or offering suggestions are greatly appreciated. Thanks.[p]Doug

mad max beyond eggdome

snoopdug,
that's exactly how i did one for a group of 8 recently. ... and yes, i highly recommend doing the dwell/roast on grid over plate setter at 400. .. . since you are going to foil it tight for transport, it will continue to 'cook' internally. . . i think i'd pull it at 125 if i were you ... .. [p]

Rumrunner

mad max beyond eggdome, good advice Max

Pork Phat Posse

mad max beyond eggdome,[p]
Thanks, I appreciate the great advice. You are one of the key reasons this board is such a great resource for eggers.[p]FYI, I plan on doing a test run of your turkey methodoise next weekend in prep for Thanksgiving (when I am planning on egging one and deep frying another!)[p]