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!!!

 

[GarciaWork]

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

Late to this one, found this thread seeing if other smoke these on their kettles, but after seeing your comment I wanted to let you know that Costco has two packs of good quality pork tenderloins every time I go, if you are still having trouble finding them, and shop there.