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Altoona, WI | NO! Pork TENDERloin needs to be cooked hot and fast or it will dry out and get tough. I get my grill up to 500F, drop it on, sear it, and rotate it about every minute or so until internal temp gets to around 155F. It only takes maybe 10-15 minutes. Wrap it in foil and let it rest for 10-15 min, slice, and enjoy. The juices will run out of it if cooked this way.
Plain oil’ pork loin should be cooked as you describe - low and slow. Double check your cut of meat. Whole pork loins are huge. Pork tenderloins are small. | |
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Jusy Bought a Smoker, Question?
