Pork Tenderloin direct or indirect?

Brokersmoker · August 2009

Looking to do a pork tenderloin, have the vrack, but no way yet to raise grid except plate setter. So need advice on direct or indirect :huh:
Thanks
Ken

CBBQ · August 2009

Pork tenderloin is a very lean piece of meat so I cook mine direct with a decent sear on the outside. I pull it at 145 degrees.

bitslammer · August 2009

Are you looking for more of a grilled taste or a smoked taste? I'd say just from reading the forum it's about 60/40 or even 70/30 for indirect to direct.

Indirect is the "safer" way to go if you haven't done as many. I like that way as I usually start at 250*F with some smoke and then climb to 400*F and sometimes go direct at the end for a "crust." Never dried one out either.

Florida Grillin Girl · August 2009

Cooking it direct will be fine. Just cook at 400 dome, no rack needed, and cook to 135 degrees, let it rest for 10 minutes before slicing. Watch it closely, it wont take long for a pork tenderloin.

Faith
Tampa

AZRP · August 2009

I did one tonight direct at 350 dome, about a 1/4 turn every 10 minutes until 145 interior temp. Let rest 10 minutes, MMMMMMMM. -RP

CBBQ · August 2009

I do mine the same. The one thing I try to do is have one side of the egg a little hotter that the other. I then cook the thicker(if you have one) end over the hotter side. It can help with the small end not being overcooked before the large end is done.

Brokersmoker · August 2009

Thanks will try 1st one direct. Looking forward to dinner tomorrow

Grand Oeuf Vert · August 2009

U are goona love it!
(just keep your eyes on it cause you don't want Toasted Tenderloin. No good at all. Trust me. I've been there)

JLOCKHART29 · August 2009

Have done them both ways. Main thing is dont over cook!
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=599756&catid=1

mojo · August 2009

Any benefit of a raised grid for a pork t'loin?

AZRP · August 2009

I don't think so, I like to get a little char and crust on them. -RP

Little Chef · August 2009

I agree with AZRP 100%. In fact, we did a cumin encrusted tenderloin last night. Great to get some sear on the outside!

No raised grid needed. I pull mine at 137, then let rest 5 minutes before carving. I slice about 1/2 inch slices, sliced on the bias.
Good luck!

Pork Tenderloin direct or indirect?

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