Pork Tenderloin

The larger Pork loins were selling for 1.89 a pound in Iowa. They make a great piece of meat. I cooked the loins at 350. I had a drip pan underneath and cooked them indirect. I like cooking the loins at 350 to 400. If it is indirect do not be afraid of putting them on at 400 and letting the egg come down to start the loin. Just make sure you smoke is clean before you start. By cooking at the higer temperatures you get a less intense smoked flavor.

im assuming your talking loins and not the little skinney tenderloins. im seeing cuban pork up here now and panini places, never tried it with a loin but maybe look for cuban loin recipes or maybe lechon asado recipes, the old link to wdan's lechon asado recipe with a butt seems to be lost but i think it would have been greeat on a loin for sandwiches. im thinking cuban pork with some pineapple and chopped basil with some balsamic and maybe some fontina in the sandwiches, and maybe some spicey chicken with mangos and red onion and greens drizzled with vinegrette and lemon. what i usually do with loins is find what ever rub has been sitting on the shelf to long, hit it hard and grill it kinda hot so the outside burns a little, the opposite of fancy :laugh:

Given the large number of people, I would do two different flavors and let people take their pick.

These two both work great as a slider:

Southwestern Pork Tenderloin with Cumin Mayo

Sesame Pork Tenderloin

Both are recipes I've made several times on the Egg with good results.

Good luck!

Bookmarked as well
thanx

Clark,I grilled 4 pork tenderloins for Baby boy's birthday gathering last Fri nite.They were a hit.Sliced and served with the Kings Hawaiian rolls and assorted condiments.They vanished in about 10 minutes.I trimmed,marinated in Wickers,honey,Cavenders and seasonall overnite in ziplocs.Cooked 350 indirect with apple and Jack Daniels chips til they hit 145 I T.We had a lotta other stuff too.There were only about 35-40 people at our gathering.However there were several college age grocery gobblers there.

In my mind and the way I do a pork tenderloin…Or a venison back strap (which is really the loin, but smaller then that of a hog) is a pretty hot and fast thing.
This is my “go to” marinade (I have at least two others, but this one should satisfy every one) and a method that has worked for me, over and over again!
The bacon is optional, but will add an additional taste level and aid with moistness.
This marinade should do at least three, maybe four pork tenderloins.

JB’s VENISON MARINADE
North Portage Smoke-Shack

1/3 C. soy sauce
1 t. onion powder
1 t. garlic powder
1 t. paprika
1 t. ginger
1/2 t. fresh ground pepper
1 (12 oz.) Coke

1)) Place loin in a 2 gal zip-lock with the marinade. Coat well and place in the fridge. for at least 4 hrs. (Over night will be OK too) turning often.

2)) Remove the loin and wrap in bacon, held in place with tooth picks. Reserve the marinade, if you wish to cook it into an au jus.

3)) Place loin on a hot grid of about 400 F. turning every 5 to 8 minutes, cooking to your doneness.
MY rule of thumb: Temperature is the determining factor here not time, as the size of a loin will vary. I like to cook mine to about 145 F. or even a little less, medium rare to medium (medium being the 145 F mark). This means pulling from the Egg at about 135 / 140 F. and letting it rest. I ”tent” (sealed on a warm platter with foil) for 10 to 15 minutes.

your welcome... enjoy