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Simple pork tenderloin, best one yet!

milesvdustin
milesvdustin Posts: 2,882
in EggHead Forum
So i have cooked two of these total. First one was a failure mojo something or other, this one i rubbed in Weber coffee rub and grilled direct til 140 IT. Was super tender, juicy, and delicious. 


2 LBGE, Blackstone 36, Jumbo Joe

Egging in Southern Illinois (Marion)

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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Looks great! Coffee rub and pork is fabulous! That's a pork loin, I believe. That's about as juicy as they come. Enjoy, you did good! 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That looks delicious.  I agree- I think that is a loin as opposed to a tenderloin but no bigs.  Props to you because a loin is harder to get right and that one looks soooo right. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • pgprescott
    pgprescott Posts: 14,544
    What temp did you cook at and direct or indirect? The crust looks perfectly done. 
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  • MotownVol
    MotownVol Posts: 1,073
    Agree.  The crust does look great. 
    Morristown TN, LBGE and Mini-Max.
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  • milesvdustin
    milesvdustin Posts: 2,882
    edited December 2015
    Loin, tenderloin, ive been drinking no bigs. 

    Raised on the AR at 400 dome direct, level 4.5 (not on the extender). Went 20 minutes and flipped it all four sides, then about 5 more per side to get to desired temp. About 1.5 hours total. 

    It was tender enough to cut with a fork. 

    I rubbed it and wrapped it in plastic wrap for 4 hours in the fridge before grilling. 

    Whats the difference between loins and tenderloins for pork?

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • pgprescott
    pgprescott Posts: 14,544
    Thanks for the info. Looks awesome.
      I'm not a butcher, but I think the pork loin is like the eye of the ribeye. The tenderloin is a much smaller muscle on top of the spine. The loin is legendary for being overcooked and drying out. The tenderloin is far more forgiving to cook. The egg really shines on these loin cooks by keeping them moist. That said, your example is a particularly good one IMO. 
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  • Toxarch
    Toxarch Posts: 1,900
    The loin runs beside the spine on the outside. It's a large long muscle. Cooked whole is usually at lower temperatures.
    The tenderloin runs beside the spine in the lower back on the inside and is a small lean muscle. This is usually cooked hot and fast.
    Look at a t-bone pork chop. The large side is the loin, the small side is the tenderloin. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Tinyfish
    Tinyfish Posts: 1,755
    Made my mouth water.
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