Plaid Palace
Knows what a fatty is.
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?
Best way to cook a pork tenderloin?
- Thread starter Plaid Palace
- Start date
J
jmoney7269
Guest
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
tjus77
is Blowin Smoke!
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.
SPRfree
Take a breath!
Seasoned with SM spicey apple, wrapped in bacon, and cooked to an internal temp of 155.
TIMMAY
is Blowin Smoke!
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.
luke duke
is Blowin Smoke!
SirPorkaLot
somebody shut me the fark up.
Errr...
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)
Here is my go to recipe for a stuffed tenderloin.
http://sirporkalot.com/2011/12/pork-tenderloin-stuffed-with-cheese-sausage/
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)
Here is my go to recipe for a stuffed tenderloin.
http://sirporkalot.com/2011/12/pork-tenderloin-stuffed-with-cheese-sausage/
bacchus99
Full Fledged Farker
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.
hcj3rd
Knows what a fatty is.
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.
Eatin Smoke
Full Fledged Farker
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!
Pull at 145 IT.......Rest.......Slice.......Enjoy!
Wh1skey6
Knows what a fatty is.
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.
SPRfree
Take a breath!
I find it is still moist but prevents squimish people avoiding pink pork.
M
ManakooraMan
Guest
Wh1skey6
Knows what a fatty is.
3lbs at 300 ish until IT of 145. Rest and slice.
dano
is one Smokin' Farker
325-350....140-145....rest in foil for up to an hour. Saw a video of Kelly Wertz from 4 legs up bbq do it that way...turns out perfect.
SmokeFan
Full Fledged Farker
As far bang for the buck goes, pork tenderloin is hard to beat. It's one of my favorite cooks.
I tend to get the XL BGE up and running at about 275, with the fire pretty much built on one side. Rub the tenderloins with whatever I'm into that day, and set on the indirect side until it hits about 115-120. Remove and let it have a little rest while I get the fire really hot.
I then put the tenderloins back directly over the fire flipping every minute or so to get a good char. At about 140-145 I take it off for a rest, then carve. Perfect. Sometimes I use a glaze(I've pepper jelly, peach jelly, apricot preserves, bbq sauce etc), which I apply the last minute or two of the direct part of the cook.
I've done the APL thing mentioned above, and it was really good. Lately I've been experimenting with an espresso rub, which I really like. It also gives an awesome color to the meat.
The great thing about pork tenderloin is that really is a blank canvas. You can create any flavor profile you want that night, and it always turns out good. Just don't over cook it.
I tend to get the XL BGE up and running at about 275, with the fire pretty much built on one side. Rub the tenderloins with whatever I'm into that day, and set on the indirect side until it hits about 115-120. Remove and let it have a little rest while I get the fire really hot.
I then put the tenderloins back directly over the fire flipping every minute or so to get a good char. At about 140-145 I take it off for a rest, then carve. Perfect. Sometimes I use a glaze(I've pepper jelly, peach jelly, apricot preserves, bbq sauce etc), which I apply the last minute or two of the direct part of the cook.
I've done the APL thing mentioned above, and it was really good. Lately I've been experimenting with an espresso rub, which I really like. It also gives an awesome color to the meat.
The great thing about pork tenderloin is that really is a blank canvas. You can create any flavor profile you want that night, and it always turns out good. Just don't over cook it.
Bluesman
Babbling Farker
This turns out incredible. Have been using this recipe for 20 years
Pork Tenderloin Recipe
Marinade:
½ cup soy sauce
¼ cup sesame oil
2 tablespoons rice vinegar
2 cloves garlic – minced
2 teaspoons sugar
3 green onion – chopped
Marinate 4 hrs to overnight depending on flavor strength
This is enough marinade for 3 lbs. of tenderloin
The small thin ones are the best
Grill 12 minutes/side – Or broil 10-15 minutes/side or `145* internal
rest tented for 10 minutes
Cut into 1” medallions,
Pork Tenderloin Recipe
Marinade:
½ cup soy sauce
¼ cup sesame oil
2 tablespoons rice vinegar
2 cloves garlic – minced
2 teaspoons sugar
3 green onion – chopped
Marinate 4 hrs to overnight depending on flavor strength
This is enough marinade for 3 lbs. of tenderloin
The small thin ones are the best
Grill 12 minutes/side – Or broil 10-15 minutes/side or `145* internal
rest tented for 10 minutes
Cut into 1” medallions,
