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    Direct or Indirect For Pork Tenderloin?

    Posts: 215
    edited March 2012 in EggHead Forum
    Which do you prefer?
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    Comments

    • Posts: 1,487
      Both.  I sear it direct and finish it off indirect to 140-145 internal and let rest.

      Mike

      I'm ashamed what I did for a Klondike Bar!!

      Omaha, NE
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    • Posts: 6,929
      I prefer indirect.
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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    • Posts: 15,597
      short cook. direct will give it some color.

      ed egli avea del cul fatto trombetta -Dante
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    • Posts: 215
      I prefer indirect.
      What dome temp?
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    • Posts: 6,929
      Anywhere from 350 to 400. I am not really anal on the dome temp. Just whatever the egg stabilizes too the easiest that day. Then pull it around 145 internal. Pretty quick cook. I did a 5 lb pork loin a few weekends ago and it was arou d 1.5 hour cook.
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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    • Posts: 5,321
      Either, although for direct I usually cut into chops.  This was indirect 275 for an hour and a half.

      XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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    • Posts: 113
      Direct, dome temp of 350...pull at #135, cover and rest for 10 min. Use various rubs...latest was "grand champion from" Texas BBQ. It was excellent. Be careful, it's easy to overcook. 
      Fairview, Texas
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    • Posts: 15,597
      edited March 2012
      doc pic reminds me.  tenderloin or loin?  tenderloin is so small, i just toss it on the back at 400, roll it forward every couple minutes, and when it reaches the front, it's done.

      a roast like doc's, from the loin, i would do indirect.

      i think everyone's answering for pork loin, when the OP was re: tenderloin. unless chubb found a five pound tenderloin :))


      ed egli avea del cul fatto trombetta -Dante
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    • Posts: 6,929
      I was talking about tenderloin but used my most recent loin cook as a reference for time. Should have been more clear. Tenderloin is a quick cook if my 5 lb loin only took 1.5 hrs is what was getting at.
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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    • Posts: 15,597
      yeah.  super quick cook
      especially when you take them to 130-135, and not 'grandmother approved' (way overcooked) internal temps.
      ed egli avea del cul fatto trombetta -Dante
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    • Posts: 115
      edited March 2012
      yeah.  super quick cook
      especially when you take them to 130-135, and not 'grandmother approved' (way overcooked) internal temps.

      Yeah I'd pull at that range, as you let it rest, it will come up a few degrees. Pink is the new gray for pork.

      I do direct, raised grid. Around 350-400. Check with thermapen at around the 20 minute mark depending on size.
      Also prefer chips to chunks since its a short cook. I think there's a reason there, but I'll let one of the vets handle that.
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