Pork tenderloin with vortex...

[rookie81]

Hey guys planning on using my homemade vortex for the first time. How long should it take and any tips for doing pork tenderloin.
Thanks

Sent from my SM-G950U using Weber Kettle Club mobile app

[HoosierKettle]

Are you talking pork loin cut  1" thick pounded flat breaded and fried Midwest style or are you talking about the actual part of the pig that is a tenderloin.


Sent from my iPhone using Weber Kettle Club mobile app

[rookie81]

Are you talking pork loin cut  1" thick pounded flat breaded and fried Midwest style or are you talking about the actual part of the pig that is a tenderloin.


Sent from my iPhone using Weber Kettle Club mobile app

Standard pork tenderloin

Sent from my SM-G950U using Weber Kettle Club mobile app

[Big Dawg]

I've never tried 'em with a Vortex.  Probably not too long since they don't need to go any higher than 145º-150º IT.





BD

[Fire Starter]

Pork loin ain't to fatty I reckon vortex would be to intense. Maybe wrap them in bacon keep the juice in , besides bacon 🥓 makes everything better


Sent from my iPhone using Weber Kettle Club

[SMOKE FREAK]

My favorite...
Brined tenderloin cut in medallions wrapped in bacon and skewered with fresh rosemary...
Around the Mighty V...

Flipped...

After a few layers of thinned sauce...


Friggin awesome...

[Big Dawg]

Now those look NICE ! ! !





BD

[SMOKE FREAK]

Now those look NICE ! ! !





BD

Off the grill at 155 degrees they were tender, juicy, and delicious...