first raspberry chipotle tenderloin question

RRP · January 2005

I know the key is to not overcook these, but in looking through the archives I don't really find the answers I need. Such as dome temp and direct or indirect, raised grate or not and lastly flip or not? I believe I gleaned the hint that 140 internal is the goal. Any help would be appreciated.

TRex · January 2005

<p />RRP,[p]I do them direct on raised cooking grid at 350 for roughly 25 minutes or until I reach an internal of 145, flipping once after 15 minutes.[p]Check the link below for details.[p]Good luck, these things turn out great.[p]Cheers,[p]TRex
[ul][li]Pork tenderloin with raspberry chipotle sauce[/ul]

Unknown · January 2005

RRP,
Ron:[p]I do mine just like the recipe done by T'Rex. The only difference is that I add just a squirt of Balsamic Vinegar and a teaspoon or so of mustard to my marinade. You've just got to watch the little buggers....they cook pretty quick. That's what I like about them...they're as quick as burgers on a weeknight cook.[p]Mike

Lawn Ranger · January 2005

RRP,
That mysterious post was from me.[p]Mike

Lawn Ranger · January 2005

RRP,
Oh yeah...I like to spiral wrap mine in bacon, too.[p]

AZ Geoff · January 2005

RRP,
I do mine at 400 degrees. Seared them direct (T-rex style).[p]Then finished them indirect - pulled at 145 degrees. I have done them twice this way and they were yummy!!![p]AZ Geoff

first raspberry chipotle tenderloin question

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