Stampede Pork tenderloin

[Hamp]

I’m doing a 1.5 pound pork tenderloin. Should I wrap it in foil at some point?

 

[Mannydog]

Pork tenderloin is one of those things that will dry out if you cook it low-n-slow, so really no need or opportunity to wrap. You could marinate it, and/or put a little smoke on LO early, but then finish hot & fast.

 

[Hamp]

Pork tenderloin is one of those things that will dry out if you cook it low-n-slow, so really no need or opportunity to wrap. You could marinate it, and/or put a little smoke on LO early, but then finish hot & fast.

Thanks!

 

[Lineforeman]

I wrap them with bacon and cook at 225 for about 2 hours.

 

[Buckeye1]

Thanks!

Pull off Reqteq between 142 and 145, then let it rest. You have won't be disappointed.

 

[chadinsc]

if its from a wild pig be sure to cook it until 165

 

[DesertRat]

Pork tenderloin is one of those things that will dry out if you cook it low-n-slow, so really no need or opportunity to wrap. You could marinate it, and/or put a little smoke on LO early, but then finish hot & fast.

Hot and fast being? 350? Thanks.

 

[Mannydog]

@DesertRat: There's different opinions and effective methods to grill tenderloin, but for me, it's one of the few things I cook hot & fast on the RT (or I use my charcoal grill). I treat it sorta like thick pork chops. Anywhere between 350-400 F works (I usually go 375), to internal temp around ~145 F, turning a couple times to get an even exterior crust. Takes around 30-40 min or so. Sometimes I'll smoke it on LO for ~25 min first, but not much longer to keep from drying out, then leave it on the grill while cranking to 375 to finish. Hope it works for you!