Pork Tenderloin

[Ken Barth]

Two pork tenderloins, reverse sear, on 22" Weber kettle with SnS. B&B oak briquettes. Dusted with Meat Church Holy Gospel rub. Indirect to IT 125 - 130 then sear over coals for about 5 mins, flipping about every minute to bring IT to about 135 - 140. About a 60 minute total time cook. Got a nice smoke flavor just using the B&B briquettes. Moist and juicy pork with a nice crust. A little thick cut bacon as an appetizer too.

 

[Ryan Burke]

Very Nice. Pork tenderloin leftovers make for great tacos.

 

[ChuckO]

Those look awesome. I can get Pork Loin all day, but getting Pork Tender Loin has proved to be most difficult. Congrats to you if they're readily available. Awesome cook

 

[Peter Gallagher]

it's easy to over cook those - yours look delicious!

 

[Michael Richards]

That crust looks amazing! My favorite part of a pork tenderloin is getting balance between the great crust and the tender melt in your mouth center. You nailed that balance!!!