Prok Tenderloin

TandH

Hi Everyone,

We are going to try a pork tenderloin this weekend and we have found this great recipe. The recipe is listed below. Our question is though, will this be indirect (platesetter) or direct? Are there rules for when you should use the platesetter, and when not to?

Thanks...TandH

SMOKED SESAME PORK LOIN ROAST

Needed:
One 5-8 lb Pork Loin Roast
V-rack with Drip Pan
½ Cup Soy Sauce
2 Cloves Garlic, minced
1 tsp. Ginger
1 Tbs. Vegetable Oil
¼ Cup Honey
3 Tbs. Brown Sugar
4 Tbs. Sesame Seeds

Combine soy sauce, garlic, ginger and oil. Mix well. Marinate roast in mixture for at least 2 hours in refrigerator, turning frequently for even distribution of marinade. Remove from marinade and pat dry. Discard marinade.
In a shallow dish or pan mix brown sugar and honey. Roll pork roast in honey mixture, coating well. Roll roast in sesame seeds.
Place roast on V-rack with drip pan. Smoke on a Big Green Egg or a Holland Grill at 300-325 degrees until internal temperature measures at least 140 degrees. Use meat thermometer in the thickest part of the roast to ensure doneness. Smoking times will generally be between 3-4 hours. Allow meat to rest for 15 minutes before carving.

Broc

Notice the "V-rack with drip pan" part.

That's indirect.

I use direct when I want to cook hot-'n-fast. Whenever I think of "roast," I use indirect.

But, there are no hard fast rules.

Example -- When I cook full pork loins, I always sear about 600+ degrees on a sides direct. Then, I convert to indirect, with apple-cider-filled drip pan [never let the drip pan dry out, or it will make stinkies!] and drop the temp to 375-esque and roast away.

For shoulders-butts, the temp is slower...

Some people go direct most of the time... I use indirect most of the time...

But -- remember! -- I have a LOT to learn from the Big Boys-'n-Girls. When using my Egg and seeing what others do, I often feel like I've just been invited to the Grown-Up Table. :laugh:

Enjoy!

~ Broc

TandH

Hi Broc,

Thanks for the reply.

When you say indirect with a drip pan, are you saying that the platesetter is not in? Does your drip pan sort of turn it into indirect cooking?

Thanks Again...Tom

RWhiplash

Tom, I'm new at this as well but I can't figure out where you would put a drip pan if you didn't use the plate setter with legs down. I suppose if you had one of the "double decker" grills you could put the drip pan on the first level and your food on the top. Looking forward to other responses from more experienced Eggers.

TandH

Hi,

I suspect that you would put the v-rack in the drip pan.

Can anyone cornfirm this? Plus, we have always equated "indirect" with the use of the platesetter. Is that assumption correct, or is the uise of a drip pan considered indirect too?

Thanks...Tom

Broc

Put the platesetter in with legs UP.

Put the drip pan on the platesetter...

... and the grill on top of the upturned legs.

I use a disposable Al pie tin for a drip pan -- but I'm cheap enough to reuse it, too! :laugh:

~ Broc

Broc

Sorry -- I don't use a V-rack for pork roasts. I used tom, but it's just something else to get dirty.

I put mine directly on top of the CI grill [which is on top of the upturned legs...]

I'm not too compu-savvy, so I can't do a drawing -- sorry.
No camera, or I'd take a pic... sorry!

DynaGreaseball

Yes. A drip pan can make your cook an "indirect" one. I think you'll find, however, that whenever anyone says indirect, they mean with a plate setter.

Also, I'm sure others have, but I've never cooked with my plate setter inserted with the legs down. I think the pizza cookers do it that way sometimes. My drip pan fits nicely between the upturned legs of my plate setter. Put your grid on the top of the plate setter's legs.

Your cook sounds like it'll be a good one.

Your marinade sounds a lot like one we purchase often: Soy Vay Very Very Terriaki.

Let us know how it all goes.

Rick's Tropical Delight

that's not a prok tenderloin, it's a pork loin and a completely different piece of meat. and with a brown sugar and honey slather from the beginning, it better be indirect with the plate setter and drip pan. direct would tend to burn the sugar and honey unless you put that on at the end. sounds good though!

AZRP

I was just going to post that the cooking time is way too long for a tenderloin, must be a loin. -RP

TandH

Hi Everyone,

Thanks for replying, it is starting to make sense now.

TandH