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Need temp help for pork tenderloin

post #1 of 11
Thread Starter 
What should heat be held at? What meat temp should I look for? Thanks!!!
post #2 of 11
did you do a search on the subject.......or even google it?
post #3 of 11
Thread Starter 
Yes I did both. Searching the forum as well for any threads on the subject, but coming up empty. Everything I've found through google has more to do with grilling than smoking.

All that said, do you have any help to offer?
post #4 of 11
if it IS a TENDERloin.........and not a pork loin like T.H. mentioned........

follow this link

http://www.smokingmeatforums.com/for...earchid=168324
post #5 of 11
Thread Starter 
Thanks! I figured 225 was right, since that's where I generally keep ribs. I saw something in another thread about meat temp of 145, but thought that seemed a little low. I'll shoot for 165-70.
post #6 of 11
opps.........my bad........i thought you said tenderloin.........so ignore my link i posted..........i searched in the pork thread for "TENDERLOIN"
post #7 of 11
Thread Starter 
Wow, Walking Dude, that link was helpful....exactly what I was looking for. Plus, now I know how to search the forums like that. Thanks!
post #8 of 11
Thread Starter 
No, you're link was correct. I'm doing tenderloins, and I guess I'm confused on the difference. I'll still shoot for a meat temp of at least 160.
post #9 of 11
porkloin runs along each side of the backbone..........

the tenderloin.....is on the INSIDE of the carcass........underNEATH the backbone........smaller........with the taper.........its almost wiser to fold the small end over, and tie it to the main piece of the meat.......to make it somewhat the same thickness........cause the thinner end will cooks faster than the bigger end..........

the search here is limited.......you cannot use two words........so just type in the most prevalent word that you are looking for........in other words........pork tenderloin will come up empty........but tenderloin will get you the results you are looking for..........ALSO.........when searching.......do the advanced search feature........and make sure the word you are looking for is in THREADS only.........not posts........or you will get WAY too much info to wade thru............
post #10 of 11
Texas Hunter - nice pics to show the difference. I've learned something here myself as well.

Roll Tide!
post #11 of 11
Hey Smoke 'em, good luck on the pork tenderloin, even if your screen name leaves a lot to be desired. biggrin.gif

All joking aside, let me know how it turns out. We have grilled many tenderloins, and they are a great cut of meat. Just make sure not to overcook it. If you foil it and let it rest, it will continue to cook.

What are you rubbing it with? We grill the teriyaki basted ones...delish!

Good luck, and Go Vols!
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