OT: Pork Tenderloin

[The Riddler]

Have got wife's family from the mid west coming to eat tonight and yes they are big ten fans. Apparently they make the best pork in the world in the mid west, so I am going to try to impress with a pork tenderloin.

I have done them before but mostly do ribs when I do pork. Cooking on the old trusty Weber three burner and using a wood chip smoking box.

Was looking for any advice from the board on cooking or prep tips. I humbly throw myself on the altar for help. I mean I need advice other than soak it in dales got that!!!'

 

[UpTheMiddlex3Punt]

Dale's ruins pork tenderloin. Marinate in Italian dressing instead.

 

[The Riddler]

I knew that dales did. Was trying to make a joke. I have heard Italian dressing from a few folks and I have also heard soy sauce.

Appreciate the advice my brother.

 

[skydawg1]

Brine it for a few hours if u have time. Water, salt and sugar. Add a little apple cider or juice if you have any. Take it out, pat it dry, then add a brown sugar based dry rub. Cook til 140F internal temp, then take off grill and foil it for 20-25 mins. (It will continue to cook in foil.)

Serve with side of Dale's®***

 

[karlchilders.sixpack]

Over cooks easily, so proceed with caution.

 

[The Riddler]

Heard brown sugar a lot as well, going to add it to my rub. I am going to brine it and spray it apple cider vinegar as it cooks. Like the tin foil idea. I heard also between 140 and 160 but if it keeps cooking that sounds like a great idea.

Once again thank you for the advice my brother. Hopefully I will get to see us beating Kentucky as well while I am cooking this as well.

 

[The Riddler]

Gonna try low and slow to prevent that. Thank you brother Karl I will be careful.

 

[Arthur2478]

Brine it for a few hours if u have time. Water, salt and sugar. Add a little apple cider or juice if you have any. Take it out, pat it dry, then add a brown sugar based dry rub. Cook til 140F internal temp, then take off grill and foil it for 20-25 mins. (It will continue to cook in foil.)

Serve with side of Dale's®***

Listen to SkyDawg, he is spot on. Cook to 140, pull them and wrap in foil and throw them into an empty cooler and let them sit 15-20 minutes. Don't be neverous when you cut into them and see a pink center. This is okay. If your not seeing a pinkish center, get out the ketchup because you've over cooked them.

 

[The Riddler]

Thank you brother again for the advice skydawg seems like he knows what he is talking about. I very much appreciate the help I want to impress these Yankees.

 

[The Riddler]

I have one of my buddies tell me to use Tony's Cajun injection butter and inject the thing. That was a very unique idea I was thinking about.

 

[hatfieldms]

I marinate mine in pineapple juice, and BBQ seasoning

Ad then cook at around 400 indirect until it gets up to 145-150

 

[The Riddler]

Love the dead skull my brother have one hanging on my wall myself. I am going to use indirect and think go with sky dawgs foil technique.

 

[DerHntr]

Gonna try low and slow to prevent that. Thank you brother Karl I will be careful.

On a pork tender you don't really need to cook low and slow. It's a pretty dense piece of meat without a lot of fat. Just make sure to not cook it past 140 degrees, wrap it and let it rest for a while. It will easily get up to 150 this way. Over cooked tender with great seasoning and smoke is much worse than poorly seasoned pork tender that is cooked to the right temp.

 

[The Riddler]

Very thoughtful adivce Mr hunter. Boy I hope you kill a big one for helping me out. Thank you sir.

 

[Arthur2478]

1271623[/URL]]Love the dead skull my brother have one hanging on my wall myself. I am going to use indirect and think go with sky dawgs foil technique.

the tenderloin is very lean and thus there is no need to cook indirect. I cook mine direct heat (300-350) turning every 4-5 minutes. 140 internal temp is all you need to worry about. I do pin the small end back against itself to make the thickness of the tenderloin more consistent and thus cook more evenly.

 

[The Riddler]

In the past I have done half of the time direct and half of the time indirect just to try different techniques.

I must say thank you again to all you fine gentlemen for you advice, I am about four weeks hours from cooking. Will post after I am done to let y'all know if I manage to screw it up or pull it off.

 

[aTotal360]

Boil it.

in Dales.

 

[imissplatinumplus]

You welcome.
View attachment 5305

 

[The Riddler]

I have used allegro quite a few times. My wife doesn't like it, so as much as I love it and agree with you not such a good idea. I love allegro hickory as a steak marinate, she only hates the original favor allegro. Italian dressing is something you guys on here inspired to go get, so I am using that. Thank you for the advice brother and I must say I love your Wednesday and Friday posts.

 

[dawgoneyall]

Have got wife's family from the mid west coming to eat tonight and yes they are big ten fans. Apparently they make the best pork in the world in the mid west, so I am going to try to impress with a pork tenderloin.

I have done them before but mostly do ribs when I do pork. Cooking on the old trusty Weber three burner and using a wood chip smoking box.

Was looking for any advice from the board on cooking or prep tips. I humbly throw myself on the altar for help. I mean I need advice other than soak it in dales got that!!!'

Water bath smoker with beer. Marinate in Allego hour and rub with your favorite rub with little brown sugar. Will smoke in about couple three hours to 150 degrees