Pork Tenderloin

Robert-R

TVWBB Diamond Member

• Dec 11, 2018

• #1

marinated in Stubbs ancho chile and garlic sauce for 6 hours.

Cooked indirect at 350*.

And seared for 2 minutes per side after it registered 125* internal temp.

Rested under foil for a short while and then sliced.

Plated with some oven cooked roasted pepper mac and cheese.
Time To Eat!!!!

 

Rich Dahl

TVWBB 1-Star Olympian

• Dec 11, 2018

• #2

Nice cook Robert, looks great.

 

CaseT

TVWBB Platinum Member

• Dec 11, 2018

• #3

Yeah that looks really tasty! Since my wife doesn't eat pork I guess I should buy tenderloins for myself every once in a while.

 

J

JKalchik

TVWBB Gold Member

• Dec 11, 2018

• #4

I'd say well done..... but those look perfectly rare to medium rare..... nice to see a good piece of pork tenderloin not overcooked.

Me.... I'd have thrown that mac-n-cheese on smoke as well.

 

Cliff Bartlett

R.I.P. 5/17/2021

• Dec 11, 2018

• #5

Looks spectacular Robert. Really like the looks of that mac and cheese. I'll have to give that a try!

 

Barb D

TVWBB Hall of Fame

• Dec 11, 2018

• #6

Man that looks awesome. Meat done just right and the mac and cheese yummy.

 

Bruce

TVWBB 2-Star Olympian

• Apr 6, 2019

• #7

USDA and other sources say to cook port to 145 internal temp. Is 125 good enough for a pork tenderloin???

 

ChuckO

TVWBB 1-Star Olympian

• Apr 9, 2019

• #8

That Loin is cooked perfectly