I’m cooking two pork tenderloins tonight. One conventional reverse seared on the grill and the other SV as another test. To avoid over cooking, what temp and time will make this juicy but not too rare? I’m thinking 138 degrees for 1.5 hours. Note, I plan to sear the SV’d one on the grill too. Thanks in advance.
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I cook pork tenderloins indirectly with lump charcoal on the Weber. I allow 45' for a 3/4" thick tenderloin to reach 140, starting with a 3' sear up front (I know you said "reverse sear," but I think that risks overcooking it); it'll cook up to ~143 (pink) after a short rest. I don't expect a lot of juice from a pork tenderloin and always dry brine it for 2-3 hours for, to me, optimum mouth feel.-
In the end, after looking at the tenderloins I did just that and passed on the SV. They just seemed too small. I cooked em til 140 indirect and seared em off. Used Meatheads pork seasoning and had marinated them with a sauce mix. They were very good. I’ll find a bigger tenderloin to SV! Maybe. I’m at 90% the thing is going back. 😂Last edited by Mark-B; March 2, 2024, 05:37 PM.
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Before you send it back, do a couple of thick cut bone in pork chops. SV them using this method:
I usually sear them on my kettle when they are done. May make you want to keep it.
Also, SV corn on the cob is excellent if you are a fan of corn.Comment
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I cook at 225ish on the kettle, flip at 80 IT for even cooking, then to 125 IT. Pull them off while a chimney of charcoal finishes getting hot, and rub 'em with a light coating of mayo (helps browning). Then sear to take them to ~130-135. Add about 5 carryover to ~135-140 final temp. I want my final IT to stay well below 145. I can't find a photo with one cut open, here's a typical finish.
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