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Pork Tenderloin

Unknown
Unknown
edited November -1 in EggHead Forum
I'm cooking a pork tenderloin this evening. I plan to soak it in Stubb's pork marinade, then grill it. It should be approx. 5lbs, I plan to tie it and grill it indirectly (raised grill, over fire bricks). Any ideas on grill temp/and it is okay to grill it to 140 and let it rest for about 30 min to get the inside temp up?[p]Thanks in advance,[p]DSS
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Comments

  • Mike in MN
    Mike in MN Posts: 546
    David Saliba,
    I just did a 4# bone in pork loin. I cooked it just shy of 2.75 hours at 260-270, and I bumped the temp in the end just to finish it because the family was getting restless. Total time was under 3 hours. [p]I do go to a higher internal temp for the pork. I normally pull it when it reaches 160-165. I can't serve pork with too much pink at my house...the boss won't allow it.[p]Mike in MN
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  • Mike in MN
    Mike in MN Posts: 546
    Mike in MN,
    BTW, I did cook it indirect, over a drip pan with wine, onions, fresh garlic, mushrooms, seasonings, and herbs....on my broken pizza stone. A placesetter would be nice...[p]
    Mike in MN[p]
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  • Gfw
    Gfw Posts: 1,598
    [img]ttp://bbq.yyyz.net/images/PLoin05_14_0018_36_04.jpg[/img]
    <p />David Saliba, that's an awfully big tenderloin, are you sure that it isn't a pork loin?[p]This is a pork loin - cooked indirect at about 350 for two hours - it isn't as rare as it looks - interal was about 160.[p]On the other hand, tenderloins usually take about 25-40 minutes at 350 direct.[p]Which ever it is, good luck! [p]I'm cooking a little Japaneese (not on the BGE) tonight.[p]

    [ul][li]Loin[/ul]
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  • Gfw
    Gfw Posts: 1,598
    PLoin05_14_0018_36_04.jpg
    <p />The picture...

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  • Unknown
    Unknown
    You're right -- it's a boneless pork loin, NOT a tenderloin. Man, your pic is amazing. By the way, mine weighs in at about 7.8 lbs. I'll keep everyone posted on the outcome.
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  • Unknown
    Unknown
    Gfw,
    My bro-in-law from Indiana buys "whole boneless pork loins" and insists on calling them 'tenderloins'. I serve him REAL pork tender loin and always get the remark," they are bigger in Indiana"!! I tell him that they slice pork tenderloin on the bias and pound it flat for breaded tenderloin sandwiches. I've only been doing it for 35 years, but I'm "stupid". Go figure.....I'm sure every family has one.
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  • Stogie
    Stogie Posts: 279
    Mike in MN,[p]I used to have the same problem. I was able to overcome it by printing out the info on trichinosis..mainly, what temp it is killed. Be sure it is from a University and the Pork Council I believe also has something on the subject. Sorry, but she is not impressed with input from us novice backyarders!! LOL[p]Once she is aware that Trichinae is killed at 137º, I ALWAYS let her check the temp of the pork. Once she tasted the difference, especially in moistness, she takes it off around 145º..let it rest for no more than 10 minutes. It will still be very light pink, but so much juicier.[p]Hope this helps![p]Stogie
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