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Pork Tenderloin

marysvilleegger
marysvilleegger Posts: 329
in EggHead Forum
Beautiful day here in Central Ohio. Got home from work and threw these on for dinner. Turned out pretty good. Went 400 raised direct to 145° with a couple of apple chunks. Both had Mickeys Coffee Rub on them and I sauced one at the end with Montgomery Inn .  
Thanks for looking and a Big shout out to CurlyTop!  




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Comments

  • mahenryak
    mahenryak Posts: 1,324
    Most excellent!!! 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • jcaspary
    jcaspary Posts: 1,479
    Looks delicious.  Nice work!!!
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • johnkitchens
    johnkitchens Posts: 5,234
    Oh yeah!!!!!!!!! I would eat that. 

    Louisville, GA - 2 Large BGE's
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  • MeTed
    MeTed Posts: 800
    Very nice cook. You did yours exactly how I do mine. One of my favorite cooks. Thanks for the post!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Love me some tenderloin!  Nice job. 
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  • grege345
    grege345 Posts: 3,515
    Well executed. Nice color followed by a nice glaze
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • fergi
    fergi Posts: 138

    “marysvilleegger”

    Great looking tenderloins! I just cooked a couple of tenderloins myself. I tied them together big end to little end and it helped them cook more evenly.

    Pardon my asking but could you provide a more detailed description of the time/temperature profile of the cook. Also, what was the internal meat temperature when you removed it from the grill?

    Fort Worth Texas

    Large & XL Green Egg

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  • marysvilleegger
    marysvilleegger Posts: 329
    fergi said:

    “marysvilleegger”

    Great looking tenderloins! I just cooked a couple of tenderloins myself. I tied them together big end to little end and it helped them cook more evenly.

    Pardon my asking but could you provide a more detailed description of the time/temperature profile of the cook. Also, what was the internal meat temperature when you removed it from the grill?

    Thanks @fergi. I was gonna tie em up together like u mentioned but ran out of time and didn't want to mess with it. Pretty happy the way these cooked. Wife and daughter like theirs well done and I prefer medium well. Egg was rolling about 425. Went raised direct just below felt. They were on about 35 minutes and I pulled at about 145 IT in the thickest part.  Hope this helps. 
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  • fergi
    fergi Posts: 138
    Yes, thanks! I'm new to the BGE and enjoying the learning experience. This forum is a wonderful source of information!

    Fort Worth Texas

    Large & XL Green Egg

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