Pork Tenderloin Help

Unknown

I found two easy recipes for cooking pork tenderloin. For one, you cook at 400 for 30 min and it says to rotate the pork every 10 min. The other says cook at 300 for one hour. Which do you think will produce better results? If I use the second one (seems like it would taste better), do you think I need to rotate the pork or should I just leave it for the full hour? If I should not 'peek', then do I need to use an indirect method of some sort in order to avoid burning the bottom or is that cooking temp sufficiently low that I needn't worry about that?[p]Thanks,[p]Wingman

sprinter

Wingman,[p]I actually think I do my pork tenderloins somewhere inbetween. I cook them direct, usually around 350 or so, and times vary but usually about 35-45 minutes. The nice thing about tenderloins is that they are fork tender no matter how you cook them. Also, they are tapered as well, thicker on one end than the other. This gives those who like more well done meat their choice and those who like it less well done their choice.[p]Just a quick note, in my experience, tenderloins are a sponge for whatever flavors you put on them, they reall take flavorings well. Dont over season them as all you'll taste is the spices and not the pork. Just my opinion.[p]Troy

Unknown

Wingman,[p]I also go direct at 350, 40-45 minutes, and I do flip a few times during the cook. Its one of our favorite meals...so easy, and always very good.

TRex

Wingman,[p]I usually do direct at 350 or so on a raised grid for about 35 minutes, flipping halfway. Pull at an internal of 145. So juicy and tender, so easy. I either use a Dizzy Dust or just a blend of salt, pepper, turbinado sugar, cumin, and allspice.[p]TRex