Pork Tenderloin

[Joshua]

Pork Tenderloin is underrated. Change my mind.

 

[BertMulder]

looks like you overcooked it...

 

[Joshua]

Nope. A brief smoke to 120, then a sear to 140ish, and a subsequent rest ensuring 145. Delish.

 

[Santos]

I agree with Mr. Mulder. It would appear that you overcooked it. Overcooking a pork tenderloin is easy to do, and it will make it dry and indigestible. Next time use a probe and remove it at 145F. I usually bank the coals on one side of the pit and put the tenderloins on the opposite side. This keeps them tender and delicious.
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Nope. To 145, with a crust/sear.

I would check your probe. That looks too white to be 145f. It should be pinkish.

 

[Joshua]

I agree with Mr. Mulder. It would appear that you overcooked it. Overcooking a pork tenderloin is easy to do, and it will make it dry and indigestible. Next time use a probe and remove it at 145F. I usually bank the coals on one side of the pit and put the tenderloins on the opposite side. This keeps them tender and delicious.

See above. Maybe it’s the lighting, not sure what y’all’re seeing as “overcooked.” I like a little crust texture on the surface. Pork loin was perfect, tender, and juicy even reheated.

 

[Santos]

See above. Maybe it’s the lighting, not sure what y’all’re seeing as “overcooked.” I like a little crust texture on the surface. Pork loin was perfect, tender, and juicy even reheated.

I was in the middle of posting when you responded with the temp. It must be the lighting then. However, if it was tender and juicy what is your complaint?

 

[Joshua]

I agree with Mr. Mulder. It would appear that you overcooked it. Overcooking a pork tenderloin is easy to do, and it will make it dry and indigestible. Next time use a probe and remove it at 145F. I usually bank the coals on one side of the pit and put the tenderloins on the opposite side. This keeps them tender and delicious.
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I would check your probe. That looks too white to be 145f. It should be pinkish.

Definitely the lighting.
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I was in the middle of posting when you responded with the temp. It must be the lighting then. However, if it was tender and juicy what is your complaint?

There was no complaint from me, Brother. Underrated.

 

[davejonescue]

As a person on the lower income spectrum, it is definitely underrated. I have been mainly getting Chicken Leg Quarters (10lb $6), Ground Turkey ($2lb), and Pork Loin ($2.17lb.) It is much cheaper than all the other Pork products save for Ham during the holidays. I used to buy Pork Chops, but then asked myself why pay extra plus bones?

 

[sgemmen9]

Pork Tenderloin is underrated. Change my mind.

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It's my favorite thing!

 

[Santos]

I completely misread your OP. I read overrated.... Reading is fundamental. Yes, it is absolutely underrated.

 

[Joshua]

I completely misread your OP. I read overrated.... Reading is fundamental. Yes, it is absolutely underrated.

Didn’t mean to incite a riot!
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Next up: Chili has no beans (objective truth).

 

[chuckd]

HEB has them for $1.97/lb this week.

 

[Joshua]

Interesting that they're grouping the two together in the ad. Loin is more for a longer slower cook. I’m stocked up for the week, but I did forget about silly season next week, so I may need to stock up more this week.

 

[davejonescue]

Interesting that there grouping the two together in the ad. Loin is more for a longer slower cook. I’m stocked up for the week, but I did forget about silly season next week, so I may need to stock up more this week.

Oh that was my mistake. I dont usually get the tenderloin, but the Pork Loin. Thats the one that is usually always cheap.

 

[Joshua]

Oh that was my mistake. I dont usually get the tenderloin, but the Pork Loin. Thats the one that is usually always cheap.

Both great cuts, and relatively inexpensive!

 

[MyCrows]

I missed these.

I remember when your steak and egg post changed the course of my life for like... forever.

 

[SolaScriptura]

Pork tenderloin IS underrated, but that's ok because it keeps the cost down (relatively speaking).

 

[ZackF]

I just find it easier to throw that stuff in the oven. Maybe I should forfeit mancard and US Citizenship, but I haven't used outdoor grill in years.

 

[davejonescue]

I just find it easier to throw that stuff in the oven. Maybe I should forfeit mancard and US Citizenship, but I haven't used outdoor grill in years.

No, you're not odd. I do the same thing, even with steak. I use pie pans, throw the meat and a can of veggies in it, in the oven at 425 for an hour, and eat it right out of the pan.

 

[jwithnell]

Looks yummy! I ain't gonna argue with you on anything to do with smoking or grilling!

 

[Joshua]

I just find it easier to throw that stuff in the oven. Maybe I should forfeit mancard and US Citizenship, but I haven't used outdoor grill in years.

Ovens are useful! I mostly use an outside one that is fueled by charcoal and hickory chunks.