What is best way to cook Pork Tenderloin? TIme, temp...ect?

Unknown

Haven't egg'd a Pork tenderloin yet.. wondering what is the best way to go about it...[p]What temp?
Direct / Indirect / raised grid?
What temp internal? (I've seen from 140 to 160)[p]Cheers,
B

Unknown

Nardi, I do mine over a drip pan, with water, apple juice mix. 300-350 until internal of 140-150. Pull and sit for 30 minutes, then enjoy.

TRex

<p />Nardi,[p]Here's how I do mine - pretty simple. You'll also see that a lot of people will stuff them.[p]TRex
[ul][li]Pork Tenderloin[/ul]

Unknown

slicktop,
Thanks for he feedback.. but do you need to rest it for 30 minutes? Why so long? Would 10 to 15 min not be okay as well?

JimE

Nardi,
In my experience, they are best when they are seared at high heat on all sides first. After searing, pull them off and let the heat stabilize at 350. Put them back on and cook until the internal temp is about 150.

QBabe

Nardi,[p]Be sure you know what you've got...pork tenderloin or pork loin. They're two different things, though both are cooked similarly at our house. Because they're lean, we don't do them low and slow, but rather at a temp of 325° - 350°, direct on a raised grid to an internal temperature of 145°. [p]The loins are usually much bigger (maybe 3-5 lbs) than the tenderloins (these usually come two to a package and are small, maybe 1-2 lbs).[p]Check out the "Coffee-Crusted Pork Tenderloins" recipe on my website in the "Pork" section for a favorite of ours...[p]Tonia
:~)

[ul][li]QBabe's BBQ Adventures - Recipes[/ul]

Unknown

QBabe,
Mmmm.. your site made me hungry. Kind of off topic but how do the Wicked Honey Almonds come out? What can I sub for the wicked grin rub?[p]thanks, [p]Brian