I have a Kamado Joe and am cooking a pork tenderloin this weekend. Was wondering what the best method of cooking it would be? Direct, indirect, temp and estimated time it will take?
12-11-2012 10:16 AM
Indirect @275 with some pecan and cherry wood, cook till 145 internal, wrap in foil, rest 30 min. Juicy and cut it with a fork tender
12-11-2012 10:18 AM
My fav is stuff a italian sausage in it put some rub on it and temp 300 or less if you want.
12-11-2012 11:14 AM
I sear it in an iron skillet, remove. Deglaze the pan with wine, saute some onions, garlic and bell pepper, add the tenderloin back into the skillet. Place the skillet in a 325-350 degree smoker. Cook until internal temp is 155-160 (add chicken or beef stock if needed, I check it at about 125 degrees)... let rest for 7-10 mins on cutting board. Make gravy with the drippings. Slice up and serve. Just enough smoke, and butter tender every time.
12-11-2012 12:57 PM
Seasoned with SM spicey apple, wrapped in bacon, and cooked to an internal temp of 155.
12-11-2012 01:03 PM
A light dusting of some sort of sweet spicy rub, direct heat smoke (I like cherry or apple wood) over a hot fire (not so much nuclear, just hot), flip a time or two to keep from burning till 155 IT, remove from fire and wrap in foil, serve 20 min later.
12-11-2012 03:05 PM
Originally Posted by tjus77
Originally Posted by SPRfree
internal temp of 155.
Originally Posted by TIMMAY
Why so high?
12-11-2012 03:20 PM
The OP said "tenderloin": not loin.
A pork tenderloin weighs in at about 3/4lb - 1lb and will be absolutely ruined after about 30 min of cooking, unless it is stuffed.
Cook to 145 IT slice and enjoy (unless you stuff with sausage, then cook to 165)
I like to rub with your favorite pork rub and cook indirect with pecan to 120F or so then reverse sear nicely and 150F for a finish temp. I find 150 takes out that slight pink of which I don't care for in pork. I haven't found it sacrifices anything. Make some sort of glaze and its great.
12-11-2012 04:15 PM
Adam Lang has a good recipe for pork tenderloin in his cook book. His recipe calls for a brine, then rub and finishes with an apricot glaze. Indirect cook until internal temp is 145. Sorry I don't have the recipe here at the office.
12-11-2012 06:04 PM
My favorite is a simple rub of dijon mustard, fresh garlic, & fresh rosemary......spin it on a rotisserie over direct heat 350*
Pull at 145 IT.......Rest.......Slice.......Enjoy!
12-11-2012 06:12 PM
I like my tenderloins sweeter. Sweet mustard rub first than add a rub of brown sugar, salt, pepper, garlic salt, and some McCormick. Plum or apple wood at 275 - 300 to an IT of 140. Rest. I slice it like Chinese BBQ pork.
12-14-2012 02:28 PM
Originally Posted by luke duke
Why so high?
I find it is still moist but prevents squimish people avoiding pink pork.
12-14-2012 03:48 PM
Smoked a 1lb+ loin at 300. It went to 145 in about 1.5 hrs. Used it to make local style ramen. Ono!