Best way to cook a pork tenderloin?

Plaid Palace · 12-11-2012, 09:09 AM

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?

jmoney7269 · 12-11-2012, 09:16 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

grantw · 12-11-2012, 09:18 AM

My fav is stuff a italian sausage in it put some rub on it and temp 300 or less if you want.

tjus77 · 12-11-2012, 10:14 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.

SPRfree · 12-11-2012, 11:57 AM

Seasoned with SM spicey apple, wrapped in bacon, and cooked to an internal temp of 155.

TIMMAY · 12-11-2012, 12:03 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.

luke duke · 12-11-2012, 02:05 PM

Quote:

Originally Posted by tjus77

155-160

Quote:

Originally Posted by SPRfree

internal temp of 155.

Quote:

Originally Posted by TIMMAY

155 IT

Why so high?

SirPorkaLot · 12-11-2012, 02:20 PM

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-...heese-sausage/

bacchus99 · 12-11-2012, 02:29 PM

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 · 12-11-2012, 03:15 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.

Eatin Smoke · 12-11-2012, 05:04 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!

Wh1skey6 · 12-11-2012, 05:12 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.

SPRfree · 12-14-2012, 01:28 PM

Quote:

Originally Posted by luke duke

Why so high?

I find it is still moist but prevents squimish people avoiding pink pork.

ManakooraMan · 12-14-2012, 02:48 PM

Smoked a 1lb+ loin at 300. It went to 145 in about 1.5 hrs. Used it to make local style ramen. Ono!

Wh1skey6 · 12-14-2012, 04:09 PM

3lbs at 300 ish until IT of 145. Rest and slice.

12-11-2012, 09:09 AM	#1
Plaid Palace On the road to being a farker Join Date: 11-16-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	Best way to cook a pork tenderloin? 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, 09:16 AM	#2
jmoney7269 is One Chatty Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	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 __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

12-11-2012, 10:14 AM	#4
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Tomball, TX Downloads: 0 Uploads: 0	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. __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Char-Griller Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

12-11-2012, 02:20 PM	#8
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	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-...heese-sausage/ __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

12-11-2012, 02:29 PM	#9
bacchus99 On the road to being a farker Join Date: 07-12-12 Location: Baton Rouge, LA Downloads: 0 Uploads: 0	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. __________________ 22.5 Weber Kettle - 18.5 WSM - Maverick ET-732

12-11-2012, 09:18 AM	#3
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	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, 11:57 AM	#5
SPRfree Knows what a fatty is. Join Date: 08-22-12 Location: Rockaway New Jersey Downloads: 0 Uploads: 0	Seasoned with SM spicey apple, wrapped in bacon, and cooked to an internal temp of 155.

12-11-2012, 12:03 PM	#6
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Bagram AB, Afghanistan Downloads: 0 Uploads: 0	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, 03:15 PM	#10
hcj3rd On the road to being a farker Join Date: 10-13-09 Location: Alvin, Texas Downloads: 0 Uploads: 0	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. __________________ Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer

12-11-2012, 05:04 PM	#11
Eatin Smoke On the road to being a farker Join Date: 11-26-11 Location: Valparaiso, IN Downloads: 0 Uploads: 0	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, 05:12 PM	#12
Wh1skey6 Knows what a fatty is. Join Date: 10-31-12 Location: Spokane, WA Downloads: 0 Uploads: 0	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. __________________ Whiskey makes everything better.

12-14-2012, 04:09 PM	#15
Wh1skey6 Knows what a fatty is. Join Date: 10-31-12 Location: Spokane, WA Downloads: 0 Uploads: 0	3lbs at 300 ish until IT of 145. Rest and slice. __________________ Whiskey makes everything better.