Pork tenderloin Reverse Sear Advice

THEBuckeye · April 2015

Searched the forum for reverse sear pork tenderloin and didn't come up with much. The common cook to temp seems to be 140.

What I didn't see was any approx time to get to 140. I did see a few raised direct at 350.

So, my question is what temp, configuation and approx time to get to 140 for the sear, or, should I pull it sooner as the sear will bring it to temp. I'm not afraid of a pink center.

Egg on

Nanook · April 2015

I Egg pork t-loin a couple of time a week. I do them 400° raised direct on my AR. Typically they take about 25 min to reach 140°. I flip at the hallway mark. No sear necessary. They have a nice crust, and still a little pink on the inside.

minniemoh · April 2015

I decide between direct and raised direct based on how much lump is in the egg. If I've got a lot of lump and a hot fire, I go raised. I never really think about it much as it's a pretty simple cook that comes out with a good crust for me. I usually go 350-400 direct with Bad Byron's on it and pull it at 140.

Let us know how your reverse sear goes.

theyolksonyou · April 2015

I do pork tenderloin indirect usually 350 ish with a pan of veggies beneath. Takes about 30 min to get to 140. I don't sear, but no crust really. I'd pull a little early if I were going to sear.

Pork tenderloin Reverse Sear Advice

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