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Pork tenderloin

Andy316
Andy316 Posts: 3
in EggHead Forum
guys, how should I cook this. Direct, indirect , raised ? What dome temp ? 
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Comments

  • MeTed
    MeTed Posts: 800
    I cook them at 300 for about 1hour, start checking at 45 mins. Indirect until 140 internal. Good luck!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • outrageous
    outrageous Posts: 803
    Raised direct at 350*.  short cook    pull at 130-135*.   do not overcook.   indirect works well too,

    Large egg and mini max egg plus a Blackstone griddle

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

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  • lousubcap
    lousubcap Posts: 37,241
    edited October 2016
    Just to offer the versatility of the BGE -  I go raised direct (about 4" above the gasket line) at around 350-375*F and flip a couple of times.  20-25 mins usually and 140 is a great target temp.  
    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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  • johnkitchens
    johnkitchens Posts: 5,234
    I cook mine indirect. If you cook direct be prepared for a lot of flipping. 


    Louisville, GA - 2 Large BGE's
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  • Staygold
    Staygold Posts: 45
    I usually do 350 raised direct, flip once, cook to temp. It's a thing of beauty. My little girl calls it the juicy meat.
    LBGE #76 Georgia Mountain Eggfest 2016
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  • Carolina Q
    Carolina Q Posts: 14,831
    400°, raised direct (gasket level), but you can just use less lump and drop the gasket to the fire ring and be fine. 5 minutes per side, 20 total.

    Enjoy! And welcome to the madness!! =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • tikigriller
    tikigriller Posts: 1,389
    All responses are different but the temp of the meat. Guess there are more than one way to skin a cat on the egg!!!  All about what kind of bark you want it seems and how quickly you want to cook it. 

    With all the different cooking temp options, do you have any sides planned to put on the egg?  Perhaps the best temp for the sides will help decide what temp to use for the meat so you don't have to worry about changing the temp of the egg. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    I think some might be thinking you have the much larger loin. Like a roast. Shouldn't take an hour

    here, the tenderloins go direct. Put them on one side of the grid and roll It forward every few minutes   Maybe 10-15 max

    direct low at maybe 350-400. If hotter, i go raised direct

    if we stuff them and wrap with bacon or prosciutto or whatever, then raised direct at lower temps, like 325. Helps it cook more gently like a roast while still getting good color
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  • Andy316
    Andy316 Posts: 3
    I want a good bark on it. We love the bark. I think my tenderloin is about 1-1/2 lbs. I'm thinking indirect will be easy way for my first one.  
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  • outrageous
    outrageous Posts: 803
    Andy316 said:
    I want a good bark on it. We love the bark. I think my tenderloin is about 1-1/2 lbs. I'm thinking indirect will be easy way for my first one.  

    This is a very simple and fast cook,   just do not overcook it !!!!!! 

    Large egg and mini max egg plus a Blackstone griddle

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

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    edited October 2016
    Direct.  Don't see a need to go raised as many do - just use standard grid height.  My egg is warming up right now - have two tenderloins waiting to be cooked tonight.

    Of course the 15% chance of rain just turned into a heavy rain.  Had to quickly grab the gloves and other items that I didn't want soaked.
    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.
     
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  • pgprescott
    pgprescott Posts: 14,544
    I buy them in a package of two and truss them together to give me a more uniform shape. Hit and fast. Raised is great. Anywhere between 300and 400 will do. Trussing them together also gives you a slightly larger mass and expands the window for proper doneness. 
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  • Photo Egg
    Photo Egg Posts: 12,137
    .

    Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

    Thank you,
    Darian

    Galveston Texas
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  • pgprescott
    pgprescott Posts: 14,544
    Photo Egg said:
    .

    Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

    Why do I feel inadequate? Nice!
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  • bgebrent
    bgebrent Posts: 19,636
    Felt line, 400, direct.  Takes 18-20 minutes and gets a good crust.  Turn every 4-5 minutes.  Pull at 140.  Just my opinion.
    Sandy Springs & Dawsonville Ga
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  • Photo Egg
    Photo Egg Posts: 12,137
    pgprescott said:
    Photo Egg said:
    .

    Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.


    Why do I feel inadequate? Nice!
    Just lucky timing on my part. Cooked it this weekend and was just getting ready to post it.
    Seen your posts...You got more game than me...lol
    Thank you,
    Darian

    Galveston Texas
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  • Little Steven
    Little Steven Posts: 28,817
    Photo Egg said:
    .

    Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.

    That looks vaguely familiar Darian.

    Steve 

    Caledon, ON

     

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  • Photo Egg
    Photo Egg Posts: 12,137
    Little Steven said:
    Photo Egg said:
    .

    Stuffed, raised and direct for us. This is 2 sliced and pounded and rolled as 1.
    That looks vaguely familiar Darian.
    Just made it last night...lol
    Thank you,
    Darian

    Galveston Texas
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Another vote for raised direct. 


    ...and then sliced and served on Kings Hawaiian rolls with onions, bacon, and honey mustard. (Must give props to @NibbleMeThis for this recipe).


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

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