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two tenderloins on a v- rack and drip pan? suggestions?

MattB
MattB Posts: 24
edited November -1 in EggHead Forum
Hi all. First post and only third cook on my new large BGE. So far I am thrilled! Anyhow for fathers day we are going to cook two pork tenderloin halves. The combined weight being a total of 8.5 pounds. I do own a v-rack and pan. My question is how would you eggsperts handle this? Would you lay the tenderloins one on each side of the rack and maybe seperate them in the center of the rack with a metal object of some sort? Let them touch in the center of the rack? Forget the rack and put them in a pan or on the grid? Sorry for the multiple questions but I have bragged considerably on my bge and want to show my father what this egg is all about! Thanks in advance Matt B.
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Comments

  • Shelby
    Shelby Posts: 803
    MattB.,
    Possibly one of my favorite cooks. Are they pork loins or tenderloins? Tenderloins tend to be smaller than 8 pound range...sounds like full pork loin, but I could be and probably am wrong. Anyway, for tenderloins, I go direct...no rack, no drip pan. Normal size tenderloins take about 35-45 minutes. Hopefully you have some kind of meat thermometer.
    Good luck, happy cooking and visit/post often.
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  • Chuck
    Chuck Posts: 812
    MattB.,[p]I assume by the weight that you have loins not tenderloins. Wouldn't let them touch in the middle, it will probably throw off your cook time. I would cook them on a rack over a drip pan, if you have two grids it would help. If not try to put them on the v rack so the are separated, maybe use some butchers string. Good luck and happy Fathers day to you and your Dad.[p]Chuck <><

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  • MattB
    MattB Posts: 24
    Chuck & Shelby, [p] Thanks for the quick replies. To clarify, I do have 2 loins @ 4 pounds a piece. I also own a meat thermometer. Chuck, I do not have 2 racks; great idea on using the butchers string. Shelby, any problems with repeated flare ups when not using a pan?
    Thanks again,
    Matt B.

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  • KennyG
    KennyG Posts: 949
    Matt B.,[p]I think the gang will agree with me in strongly suggesting an indirect cook for your pork loins. If you don't have a suitable drip pan, fabricate one by hand using heavy duty alum foil or 2 thickness' of regular. If only needs to cover the footprint of the V rack.[p]K~G

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