tenderloins/ direct or indirect

Bordello

What's the preferred way for pork tenderloins, doing them right out of the package, just a few spices on them. Direct or indirect???
Thanks,
New Bob

Mop

New Bob,I rub mine, then go direct to attain a little 'crust' on the outside and then move to indirect at 350º for approx 30 or the internal temp of the tenderloin is 155º.
For me, no wood for smoke, just lots of rub.
Do you have Porkrubbers rub by any chance?, or Bonesmokers?
If so, try mixing the two of them together, good chit!
Finer than frog hair![p]Mop

ravnhaus

New Bob,
I like Italian and ground pepper (hey, I'm lazy) but the results are always good. Pull at 140° internal.
Here is a link to a typical cook.

[ul][li]pork tenderloin cook[/ul]

Mop

ravnhaus, just out of curiousity, do you have to tackle the hog to get the tenderloin out of him at 140º?....[p]Man, thats crowding it isn`t it, what if the probe is off by a few degress?, I`m just curious buddy, no need to pull a 'marv' on me for asking?[p]Mop

ravnhaus

Mop,
The first time I used a probe I pulled close to 160° and I found it way too overdone and dry for my taste. I then read somewhere (maybe here) to pull at 140° and let sit for a couple of minutes as the temp would go up. I tried for 140° on the next cook and found it perfect. Even my wife was raving about how good and juicy it was and she usually is the one going "eww.. it's too bloody!" (which she still does when I cook beef!).
I will admit I go for the blood with beef but the 140° pork is not really still squealing. It has pink in the center but does not leave a pool of blood when I cut.
Just say no to overcooked pork!

djm5x9

ravnhaus:[p]I agree with your internal. I believe 137º kills any "bugs" in pork - someone correct me if I am mistaken. Pull at 140º/145º and during a short rest it will rise another 5º. Cooked and juicy.[p]You will have to forgive Mop, he is still learning to cook . . .

Mop

ravnhaus,lol, 'just say no to overcooked pork'..I`m with you there for sure buddy.[p]I`ll give er a try next time, I thought I was pushing it at 155º, I find it to be super juicy with just a hint of pink in the centre, just the way I like it...pink is good...[p]take care

Mop

djm5x9, well Darryl, when I get to the point where I`m not learning any more, please put me out to pasture will ya..[p]Mop(still learning)

Cornfed

djm5x9,[p]I think I've read 137 or 138 as the "bug killing" temp, as well. I've been following the discussions of the desired internal temps for pork with great interest. On the one hand, you have chef types telling you to cook to 140 but on the other you have more conservative folks saying to cook to 160. Being the simple minded chap that I am, I've been splitting the difference and going for 150. The results are usually a juicy cut o' pork with a hink of pink.[p]Later,
Cornfed

djm5x9

Mop:[p]I agree, learning and new experiences, that is what makes life fun!