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Smoked then Seared Pork Tenderloin

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Post Mon Aug 13, 2012 6:28 pm
lostarrow well done
well done

Posts: 585
Location: mississippi
Marinated two tenderloins for 4-5 hours in balsamic vinaigrette & a little Hoover sauce.
Dried them put the two tloins together with grilling bands ( high temp silicone "rubber" bands)then coated  with amaze a steak & a spray of canola.
fire on one end the t- loins on the other for 90 min then directly over the fire & pulled @ 140F & rested

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New Braunfels
vermont castings gas grill
WSM
Char-Griller Kamodo

Post Tue Aug 14, 2012 7:19 am
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Very nice looking pork tenderloin lostarrow!!
I bet it was very tasty :)
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Post Tue Aug 14, 2012 7:28 am
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

I agree with the Z, that's a nice looking pork tenderloin. It also looks like it's a fairly big one, I'll bet you had some great eating there!

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Tue Aug 14, 2012 9:01 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
I don't think I've ever seen the technique of tying 2 tenderloins together like that. I would imagine it make them less likely to dry out, but don't they also wind up cooking a little unevenly?

Post Tue Aug 14, 2012 1:29 pm
lostarrow well done
well done

Posts: 585
Location: mississippi
They actually cook more evenly. The thin part of one is against the thick part of the other making a more even thickness.
New Braunfels
vermont castings gas grill
WSM
Char-Griller Kamodo

Post Tue Aug 14, 2012 3:31 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Very cool! I've never seen grilling bands before. Looks great, lostarrow!
Large BGE
CG Duo with SFB

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Post Wed Aug 15, 2012 8:54 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

Tenderloins look tasty! Good eats!
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Post Wed Aug 15, 2012 9:37 am
sroach well done
well done

Posts: 1153
Location: Warrington, PA
ScreamingChicken wrote:
I don't think I've ever seen the technique of tying 2 tenderloins together like that. I would imagine it make them less likely to dry out, but don't they also wind up cooking a little unevenly?



I find when I buy a tenderloin more then 1 pound it usually comes this way. I agree it's not an less juicy when it;s two opposed.
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XL BGE
18.5 Kettle Gold
18.5 WSM


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