I am a charcoal grill master but I never did a whole tenderloin. Normally I slice it then grill it but tomorrow I want to do it whole.
Since it is pork I want it done, please all other master charcoal grillers out there, I need your tips!
2007-09-02 18:20:12 · 6 answers · asked by fin73 4 in Food & Drink ➔ Cooking & Recipes
Use indirect heat, about 350 F, 20 minutes per pound. Use a meat thermometer to be sure. Use a grill thermometer too if you have one to get the temp right, then the time will be more accurate.
Bert
2007-09-02 18:30:42 · answer #1 · answered by Bert C 7 · 1⤊ 0⤋
I rub the loin with prepared mustard and let it set for about 30 min. to 1 hour in the fridge. I use a gas grill but charcoal grilling is the same. After coals or grill is hot place on grill turning on all sides to fully cook. You'll have to kinda watch because it can burn. I cook a small 1 lb. loin in 30 to 45 min. I use a meat thermometer to make sure its done. Stick thermometer in thickest part of meat making sure your in the center of meat. 160 to 170 deg. It may be a little pink but will be done. Enjoy.
2007-09-03 03:15:38 · answer #2 · answered by Harry H 3 · 0⤊ 0⤋
i do no longer each lots beef anymore simply by well-being reason, yet i understand that apples flow great with beef. Waldorf Salad is often times considered as a wintry climate dish, besides the fact that it somewhat works all of the time. right this is a elementary Recipe. * 3 Granny Smith apples, cored * 3 pink scrumptious apples, cored * 2 cups mayonnaise * a million/4 cup white sugar * 3 Tbsp. lemon juice * 3 Tbsp. orange juice * 2 cups whipped cream * 6 stalks celery, finely diced * a million cup golden raisins it is captivating, and tastes great. happy Cookin.
2016-12-12 16:41:59 · answer #3 · answered by barreda 4 · 0⤊ 0⤋
I grill mine in foil for the first 20 minutes, then remove the foil and cook each side until I have the desired grill marks.
2007-09-02 20:41:47 · answer #4 · answered by Dottie R 7 · 0⤊ 0⤋
Igne Natura Renovatur Integra...
http://www.youtube.com/watch?v=E3biFKW_vWY
2007-09-02 18:49:28 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I like to cook them slow and press down on the loin to see how firm it is. I usually take it off as soon as it starts to firm up. If you over cook they are tough. It continues to cook when removed so dont over cook.
2007-09-02 18:46:28 · answer #6 · answered by Frankie 4 · 0⤊ 0⤋