Pork Tenderloin Help

Chuck

I need help! I have a 7.8 lb pork tenderloin and I'm not sure what I need to do with it. We are having a party this Sat. so I'm thinking about cutting it in 1/2 ( it's almost 2 feet long) and doing 1/2 on the egg and for the remainder use a different method just for variety. What times and temps should I use on the Egg,should I smoke it ? wrap it in foil? directly on the grill or what? Thanks so much for your help and or suggestions.

KennyG

Chuck,[p]That would be one monster of a tenderloin. Might you mean pork loin roast instead? Let us know and we'll be glad to offer suggestions.[p]K~G

Tim M

<p />Chuck,[p]You obviously have a pork loin not a 1 lb tenderloin. I cut mine into 1/3 sections. Two I keep for doing pork loin and one I then cut into 2" pork chops (looks like a filet mignon of pork). These I cook just like a steak - yummy!! Sometimes I add Char-crust but always sear well and cook until its 145-150 internal. The pork loin can be done many ways. You can just flop it into a V rack over a drip pan or a couple firebricks. You're not really worried about drips - its the indirect cooking you're after. Mr Toad has a recipe or two in the two recipe sections so check both. I have a few recipes on my website too. [p]Tim
[ul][li]Tim's BGE cookbook etc[/ul]

KennyG

Chuck,[p]Good advice so far and I wanted to add my $.02 as well. I had a 6 pounder to do last weekend and decided skip the exotic pepper spiked marinades for a change. I cut the loin into 2 inch thick filets as Tim mentioned and marinaded them in plain old good quality teriaki sauce with a splash of rum.[p]I smoked them (250*) indirect using hickory chips for flavor and pulled at an internal 140* Right before serving, I cranked the Egg up to 1000* and seared for 1 minute a side just to get the grill marks and char the small amount of fat still on the edges. IMHO, they were superb. We are starting to do more and more of this 2 step cooking technique since we enjoy more smokey flavor than you can typically get doing only high temp grilling.[p]K~G

Chuck

Thanks, It says it is a pork loin boneless so I guess you are right. Thanks for your advice.

YB

<p />Chuck,
Don't forget Mr.Toads pork loin,it has been a hit at all 3 of the Eggtoberfest.
Larry
[ul][li]Mr.Toads Pork Loin[/ul]