What's the best pork tenderloin method?

[Dadof3Illinois]

Back last winter I did a little experiment and since they come in twin packs, I did sous vide on one at 135 for 100 mins then finished with a sear to 145. The other I did a front sear and finished indirect to 145, all searing and indirect cooking was done on my kettle.
Both were seasoned with the same rub and neither were injected or brined, beyond what they were like coming out of the package.
Let me say that both were very juicy and tender but the one that was just cooked on the kettle all the way won hands down. There were 10 of us tasting each one and 9 out of the 10 all agreed that they liked the flavor of the kettle cooked one much more. Everyone said it just had a much better pork flavor, but that both were tender and juicy.

[Michael_in_TX]

]Pork tenderloins never take a good hard sear without drying out, IMO.

That has been my experience as well. If I go a for a good crust, the turn out a little on the dry side, especially near the crust. So I've learned to get a nice crust, but not too much.

[gboss]

I have been cutting the tails and tying them back for a more even piece of meat.

I have been doing the reverse sear but I pull for the sear fairly early, 90F or so.

Pork Tenderloin is small enough that it will carry over quite a bit on high heat, so you want to pull it early. If it's a really hard sear, 15-20degF rise is not uncommon.

I have also done them on straight high heat, rolling them diagonally down grill grates every ~90s then switching and going diagonally the other way. That can give a nice crust without overcooking.

It's lean red meat. It's a small-ish piece. It's easy to overcook, especially if you're avoiding pink pork.