As the title says.
I have 2 pork tenderloins, each are 1 lb, then seasoned and wrapped with bacon. I have a Monument brand pellet grill and a ThermPro 4-probe device.
This is my 1st pellet grill, but not my 1st smoking/grilling rodeo.
What grill temperature, internal temperature, and cooking time do you all recommend? I would like to keep it moist as possible.
Also, should I cook out of the foil or in the foil?
by dallara_aurora
5 Comments
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I think tenderloins are best pulled off the grill at 160 and let to rest wrapped in foil for about 30 minutes.
Also, that bacon completely covers your meat. You’re not gonna get much smoke on the actual tenderloin.
225 for about 2 hours, this is our go to easy meal. Find a rub recipe you like and apply, then loosely wrap with bacon. Smoke to 145, put in the oven and broil for a couple of minutes to crisp the bacon. Rest for about 10 and enjoy. You’ll still get the smoke ring on the tenderloin and will be juicy.
165 is way too hot. Pull when it’s just shy of 140 and it will rest up to 145 for mid rare some tasty pork. Quick sear after the rest and you’re golden.
Get rid of all your bacon, you don’t need to do those gimmicks with a tenderloin. Salt, peppper and some olive oil is all you need on the outside.
Pork to 145 people…. Pre cook that bacon.