Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork Tenderloin

kwdickert
kwdickert Posts: 308
in EggHead Forum
so I redid pizza Friday night and it was great. Riding that confidence, I went on to do a pork tenderloin today. I added a light run and set the grill to 350 direct. I cooked it to 145 IT while turning it so it wouldn't burn. While the pork was done, this thing was in no way tender. Any ideas? Was that the cut or something I did? 
Memphis TN - Large Green Egg
· Share on FacebookShare on Twitter

Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    Hey brother, I prefer to go indirect on this particular cook, thou i've done direct also.

    For a direct cook, I place the loin on the outer part of my cooking grate, so it won't get the 'full' effect of the direct fire. I finish in the middle to give it some char ..

    Your cook was not a failure by any means .. i like to call it 'experimentation' .. make adjustments and do it again - pork loins are inexpensive. Tim
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
    · Share on FacebookShare on Twitter
  • outrageous
    outrageous Posts: 803

    I always do tenderloins, raised direct at 350*. Always pull at 130-135* and then wrap in hdtf.   on tenderloins, the internal temperature can raise very very quickly

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    A tenderloin cooked to 145º should be tender.  Did you pull it off at 145º?  How much carry over did you get?    I also have to ask, was it a tenderloin or a loin.  Some people mix the two up. They are quite different in terms of tenderness.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • kwdickert
    kwdickert Posts: 308
    Good question. I got a hormel prepackaged thing. Thought it said tenderloin. 
    Memphis TN - Large Green Egg
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    How long did you let it rest after pulling it off and did you check the temp while resting? I'm guessing that being cooked at 350* raised direct you had a good bit of carryover cooking that overcooked it a tad. Like @outrageous I pull before the finish when cooking that hot and let it coast in on the cutting board.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    DMW said:
    How long did you let it rest after pulling it off and did you check the temp while resting? I'm guessing that being cooked at 350* raised direct you had a good bit of carryover cooking that overcooked it a tad. Like @outrageous I pull before the finish when cooking that hot and let it coast in on the cutting board.


    This is the key.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Wanasmoke
    Wanasmoke Posts: 388
    I love tenderloins as well and treat them almost like a steak. High heat 400-500 direct and sear on all sides.  I go more by feel than temp and by the time you get some good char it will be done.  Cover and let it rest so you don't lose those juices. 
    LBGE in Elm Grove, WI
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    Are you sure it was a Pork Tenderloin?  Sounds like a pork loin.  Anyway, I always do my pork tenderloin direct at 450 or higher. I will raise the grid if necessary.  Pork tenderloin is always tender for me no matter how I cook it.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Many years ago I bought one of the Hormel Tenderloins that was already marinated and it was so bad the wife and I did not even finish the first bite and we ordered Papa Johns! I do Tenderloins all the time direct at 450-550 until a nice char on the outside and internal temp of 130 let it rest 10 minutes I don't even tent with foil. :)

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

    · Share on FacebookShare on Twitter
  • kwdickert
    kwdickert Posts: 308
    I'm beginning to think the piece was a loin. It tasted like pork chop and wasn't fully lean. 
    Memphis TN - Large Green Egg
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    edited January 2016
    How big was it?  A loin is quite a bit bigger than tenderloin. I think you may have overcooked it. It's easy to do with the carryover cooking and how small they are. 

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • kwdickert
    kwdickert Posts: 308
    http://hormel.com/Brands/AlwaysTender/Always-Tender-Pork-Tenferloins/HORMEL-reg;-ALWAYS-TENDER-reg;-Original-Pork-Tende.aspx

    I cooked it to 138 IT and it was tough. Wrapped and rested for 5 minutes. It looked undercooked so I put it back on for 5 until internal was 145. Still tough but cooked through. I've done tenderloins before and had no problems. I'm chocking it up to a bad go. 
    Memphis TN - Large Green Egg
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Probably just a bad piece of meat. It happens. 

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    Biggreenpharmacist said:
    How big was it?  A loin is quite a bit bigger than tenderloin. I think you may have overcooked it. It's easy to do with the carryover cooking and how small they are. 
    The Hormel loins are not much larger than a tenderloin.  They look similar sitting in the meat case at the market.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • kwdickert
    kwdickert Posts: 308
    I just checked it and it was actually a pork loin filet. Oh well. I'll get it right next time. Thanks for your time. 
    Memphis TN - Large Green Egg
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    edited January 2016
    Ahhhh makes sense.  We get whole loins from Sam's and cut in half, vacuum seal and into the freezer.  For the cook I add S&P to the loin and put in a 1/2 tin with chicken broth and cover it.  To the Egg at 350 for about an hour a ##.  Pull and make gravy with the drippings.   Nothing fancy, just start with a roux, add the dripping and water as needed.   It's awesome and cheap.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter

Categories