First time pork tenderloin

[IrondeQuer]

Tried cooking pork tenderloin for the first time tonight. Trimmed the silver skin and excess fat and rubbed it down with rub #3, which is currently Butt Glitter.



Wrapped the tenderloins in plastic wrap for about an hour and a half, then put on the kettle for grilling. Used a full chimney of lit briqs to get a good amount of heat going.



Rotated them every few minutes until they had a good sear and glazed with an apple sauce and honey glaze. Cooked until the internal temp hit about 145. Rested for about 20 minutes.



Sorry, no pics of the finished slices. I was getting yelled at by a hungry group of friends and family!

The meat was just a tad bit dry and I think next time I'll pull it a little sooner or not let it rest quite so long.

Overall though, a very nice dinner indeed!

[1911Ron]

Looks good tho! 

[One Touch Platinum]

If I may offer a suggestion, Do everything the same way but inject the pork before you put it on. I would also suggest that if you want a juicier loin , if you don't have a rotisserie ....reverse sear it. You will be able to take it about 10 degrees shy of your target temp and then get the sear and crust you want without subjecting it to the high heat for so long and drying it out.

[IrondeQuer]

Two good ideas! They might be just enough to really put it over the top. Thanks OTP.

[1buckie]

Here's injected one's I did awhile back......

http://weberkettleclub.com/forums/food-pr0n/pork-tenderloins/

Almost never do these without an injection of some sort anymore.........

If what you pick as far as flavor for the injection has any seeds or peppercorns or larger bits in it, just run it thru a strainer so your injector won't clog.....

Works great......cut into it & you're pre-sauced & ready to go .............

[IrondeQuer]

Nice looking tenderloins, Buckie! Thanks!!!

[1buckie]

You Bet !!!

they're just not like pork shoulder & some of the other cuts that have some fat in them to keep things moist, so adding in some kind of moisturizing liquids is really helpful........even the larger size full loins can stand some injecting or brining....................


Pork butt, no problem ~~~>