I don't think I like pork tenderloin. I cooked up a couple last night. Simple, just oil, sage, thyme, rosemary, salt ,pepper and garlic. Put a little water in the baking pan, and covered with foil until 137 IT. Seared quickly for the nice brown color. Hated it! Good flavor, but the texture was terrible! Did I cook it the wrong way?? It felt like eating wet clay almost? Is tenderloin normally that soft? Bleaaaaah!!
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Founding Member
- Jul 2014
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- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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- Chico, CA
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Was it frozen first? I really like tenderloin but noted this summer that for the first time I froze it, thawed it and then took it to the smoker. I had the same 'mushy" experience. It was such a textural issue that I did not make another tenderloin for the rest of the summer. I typically make a stuffed tenderloin. I smoke them hot and without a water pan.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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I agree with the above. Best cooked indirect hot & fast on a grill, dry heat, seared to 140-150 IMO.
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
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Another treatment I really like is cutting into medallions, coat with a butter/salt/pepper paste, and a cook over direct coals.
I prefer this with a medium bed of coals (not too concentrated, not right under the meat), and cook to around that 135-145 area.
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Club Member
- Jul 2016
- 435
- Barnsley's Ford
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Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
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We broke down a 9lb tenderloin into roughly 1.25 pound sections and vacuum sealed all but 1. That 1 BF cooked in the oven. Rubbed with salt, pepper, garlic, a little beer. Oven set at 350F. Cover and bake for 45 min. Uncover and continue baking to internal temp of 145F. Then it was sliced, piled onto a hoagie roll (Amoroso's) with sauteed rabe, topped with sharp provalone, and toasted to melt the cheese.
As for freezing, we haven't had a problem with it. We buy them on sale (this past one I got for $1.29/lb) and freeze.
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I usually smoke 'em til near 130º-135º, then sear to 140º~ish IT, sometimes after cutting part into medallions...searing all regardless.
Texture=pretty comparable to very nice pork chops, no 'gooshyness'...(texture-wise, HATE 'gooshy' meat, in my foodchain)
Loves me some tenderloin!
Mine usually have been frozen, no textural issues due to that have been noted, thus far.
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I just did two pork tenderloins last weekend, and my wife declared them the best thing that has come off the BGE so far. Since tenderloin is relatively lean and can use a flavor boost, I wrapped them in BACON! Cooked indirect at 225 grate temp until 138 IT, let them rest while I took the Egg up to 500, and crisped up the bacon. They were so good that she decided that I wanted to do two more today. The Egg is starting up now.
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