Overcooked Pork Tenderloin?

fwismoker

Master of the Pit

Original poster

Dec 31, 2012

4,279

1,033

North East Indiana

• Mar 14, 2017

• #1

I didn't plan on cooking this to 160* plus IT but that's what happened. Pleasantly surprised how flooded juicy and falling apart it was!



Put this pork tenderloin on 1/2 pair of OctoForks with silicone cooking bands on to make sure it didn't slip off because the spit rod didn't go through it.    Seasoned with a peppercorn rub and cooked around 300*

IMG_1449.JPG

• fwismoker
• Mar 14, 2017

IMG_1450.JPG

• fwismoker
• Mar 14, 2017

IMG_1452.JPG

• fwismoker
• Mar 14, 2017

IMG_1458.JPG

• fwismoker
• Mar 14, 2017

IMG_1460.JPG

• fwismoker
• Mar 14, 2017

 

• 

Reactions: b-one

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,152

• Mar 14, 2017

• #2

Looks good. I have had a couple get away from me. At 160 they are still edible but they don't get any better than 140, pink, melt in your mouth tender and juicy...JJ

 

Last edited: Mar 14, 2017

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Mar 14, 2017

• #3

Sure looks good, maybe it was injected from the processor.. :dunno

 

fwismoker

Master of the Pit

Original poster

Thread starter

Dec 31, 2012

4,279

1,033

North East Indiana

• Mar 14, 2017

• #4

Chef JimmyJ said:

Looks good. I have had a couple get away from me. At 160 they are still edible but they don't get any better than 140, pink, melt in your mouth tender and juicy...JJ

Click to expand...

I was somewhat surprised this was as how you described and at 160*.  My guess as the reason why is because with the rotisserie the outside is not sizzling with conduction heat from the cook grate and also the self basting action.  

 

fwismoker

Master of the Pit

Original poster

Thread starter

Dec 31, 2012

4,279

1,033

North East Indiana

• Mar 14, 2017

• #5

DanMcG said:

Sure looks good, maybe it was injected from the processor..

Click to expand...

I'd Imagine it was enhanced. Unless I get a pork tenderloin from the butcher it will be.   I might pic some up and see how they fare taking them a bit higher IT and see. 

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Mar 14, 2017

• #6

Looks like a perfect plate to me!

 

fwismoker

Master of the Pit

Original poster

Thread starter

Dec 31, 2012

4,279

1,033

North East Indiana

• Mar 14, 2017

• #7

b-one said:

Looks like a perfect plate to me!

Click to expand...

Thanks b!  Just goes to show it's hard to screw up a rotisserie meal!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,394

12,230

Central Florida (Sebring)

• Mar 15, 2017

• #8

It sure looks good from here!

As said above, it's hard to believe it was that juicy & tender at that high IT.

Al

 

fwismoker

Master of the Pit

Original poster

Thread starter

Dec 31, 2012

4,279

1,033

North East Indiana

• Mar 15, 2017

• #9

SmokinAl said:

 
It sure looks good from here!

As said above, it's hard to believe it was that juicy & tender at that high IT.

Al

Click to expand...

We gotta get you spinning Al!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,394

12,230

Central Florida (Sebring)

• Mar 16, 2017

• #10

FWIsmoker said:

 
We gotta get you spinning Al!

Click to expand...

I think your right, a roti of some sort is on the wish list!

Al