Pork Tenderloin cook time?

[93Ford]

So i just did the first smoke on my new austin xl, temp control seems very good stayed within 5 deg of temp. I got an 8lb pork tenderloin and it only took 1.5 hours to cook at 225, does that sound about right. I tried the meat probe in different locations making sure it was dead center of meat so the probes were good. Everywere i looked it took 2.5 hours or more so it seemed kinda strange it only took 1.5 hours.

 

[brewersfan73]

Yeah that does seem fast, but if you probed the meat and it said it was done, I'd trust it. Did you use an instant read, or the meat probes that came with your grill to check the pork?

It is more likely that your grill was running hotter than 225. Did you verify your grill temp with another temp probe?

 

[Redoctapus]

So i just did the first smoke on my new austin xl, temp control seems very good stayed within 5 deg of temp. I got an 8lb pork tenderloin and it only took 1.5 hours to cook at 225, does that sound about right. I tried the meat probe in different locations making sure it was dead center of meat so the probes were good. Everywere i looked it took 2.5 hours or more so it seemed kinda strange it only took 1.5 hours.

What was the internal temp?

 

[93Ford]

Internal temp was over 140 when i took it off and wrapped it in foil. After cutting it up it was definetly done maybe even slightly over done. I used the probes that came with the smoker. The digital gauge one of the probes and the top mechanical gauge all read within 5 degrees of each other so i cant possibly imagine all that being bad.

 

[Mike From R.I.]

Internal temp was over 140 when i took it off and wrapped it in foil. After cutting it up it was definetly done maybe even slightly over done. I used the probes that came with the smoker. The digital gauge one of the probes and the top mechanical gauge all read within 5 degrees of each other so i cant possibly imagine all that being bad.

I go to 145 deg for pork tenderloins, and regular pork loins. Anymore and it'll dry out.

 

[Redoctapus]

I go to 140 deg for pork tenderloins, and regular pork loins. Anymore and it'll dry out.

In days gone by trichinosis was a big issue with under cooked pork, now its not heard of except with feral hogs.

 

[carmangary]

8lbs is a large tenderloin.

So i just did the first smoke on my new austin xl, temp control seems very good stayed within 5 deg of temp. I got an 8lb pork tenderloin and it only took 1.5 hours to cook at 225, does that sound about right. I tried the meat probe in different locations making sure it was dead center of meat so the probes were good. Everywere i looked it took 2.5 hours or more so it seemed kinda strange it only took 1.5 hours.

8lbs is a large tenderloin. Did you mean pork loin? I have seen those at costco and wonder if they are good. I don't think I have ever had one so don't know what to do with one.

 

[Dad_Roman]

I go to 145 deg for pork tenderloins, and regular pork loins. Anymore and it'll dry out.

Me too. I do a quick cook, more in the 300-325 range. Only takes an hour to an hour and a half but then it needs a loooong rest to keep the juice in.

 

[Dad_Roman]

8lbs is a large tenderloin.

8lbs is a large tenderloin. Did you mean pork loin? I have seen those at costco and wonder if they are good. I don't think I have ever had one so don't know what to do with one.

Oh my. You've missed out on one of the finer things in life

I would compare it to Filet Mignon. (of the pig) The tenderloin itself is a touch better but they are so dang small compared to a loin and they dont go too far.

More like beef in fat content. They dont have the big "pig fat" streaks per se nor a huge "cap".

Dont cook one hot for a long period. Overcooked they die off fast because of the minimal fat.

We also slice and vacuum (raw) pork chop(s) size out of them or, once cooked, put them on the slicer for super thin sandwich meat.

Also, they take flavoring or smoke VERY well and are VERY inexpensive in the 2.95 range.

 

[t-roy]

get an instant read thermometer. Mine has a probe or the built in probe on the thermometer itself. I would not trust the ones hooked to the smoker. If you want to know why just set them side by side and see the difference in temperature. I stuck both of mine in the meat along with my instant read and there was a 15 degree temp swing neither of which were close to the instant read. I got another one my wife uses in the oven and it was dead on with the instant read. When cooking pork tenderloins or any pork for that matter you need to be accurate. I use the probes that came with my smoker at each end of the barrel just to get a good idea of the barrel temp. Cook those low and slow as you can. keep them 225 and try to stay away from the 250 range

 

[ALK]

So i just did the first smoke on my new austin xl, temp control seems very good stayed within 5 deg of temp. I got an 8lb pork tenderloin and it only took 1.5 hours to cook at 225, does that sound about right. I tried the meat probe in different locations making sure it was dead center of meat so the probes were good. Everywere i looked it took 2.5 hours or more so it seemed kinda strange it only took 1.5 hours.

I just did a pork loin (dif that tenderloin). Seasoned and placed in a sided pan just a little bigger than the loin with sides high enough to contain the juices. Added about 1/4" of water. With grill at 350* it was baked til meat temp of approx 165. Then tightly covered with foil and with grill moved to 400* baked til meat was 250*. Removed and let stand. Was super tender

 

[Mike From R.I.]

Water saved you from drying it out. 145-147deg internal I pull mine out of the smoker, always juicy and tender.