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Pre-Marinated Pork Tenderloin

stevens
stevens Posts: 27
in EggHead Forum
We are doing pre-marinated pork tenderloin today.  Should we do direct or indirect? What's the recommended cooking temp and for how long? 
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Comments

  • A5firearms
    A5firearms Posts: 163
    I cook mine direct/raised at 350 until internal temp at 150. Pull and rest for 10 minutes.
    Lake Keowee, SC
    XLarge, MiniMax, 36" Blackstone
    Custom Table, KAB, Woo2, Guru DigiQ DX2,
    Family of 5 Meat Eaters
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    If it's one that you bought pre-marinated be prepared to be disappointed! I did it once and we ended up ordering pizza. I do Pork Tenderloins all the time and put a dry rub on them, cook direct 350-400 until internal temp is 130-135, rest a few minutes and slice and serve. :) 

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • pgprescott
    pgprescott Posts: 14,544
    I would recommend a lower temp @300-350 indirect because there is likely a fair amount of sugar in the marinade. Is it teriyaki or what?
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  • stevens
    stevens Posts: 27
    We have mesquite BBQ and garlic lemon @pgprescott
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  • lousubcap
    lousubcap Posts: 37,863
    Another vote for raised direct and pull at around 140*F.  As seen above, many roads will get you there and as long as you hit the target finish temp you will have the meat texture you want.  Taste is obviously driven by the marinade.
    Enjoy the cook and results.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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