| Roast Pork Tenderloin |
Recipe Type: Main
Author:
Cook time: 2 hours
Total time: 2 hours
Serves: 2 to 3
Historically, cooks were told to prepare pork to an internal temperature of 180° F. to eliminate any chance of food borne illness from the trichinella spiralis parasite. Cooking to 137 ° F. will kill the parasite and today’s pork should be cooked to 155 – 160° F. Because today’s pork is very lean, cooking to a higher temperature will result in tough, dry meat.
Ingredients
- 1 (2 ½ – lb) boneless center cut Pork Roast
- ¼ Cup Olive Oil
- ¼ Cup Pork Rub
- 2 Apple wood chunks + 1/2 cup BBQr’s Delight Apple pellets
Instructions
- Prepare the Grill Dome:
- Fill the Grill Dome firebox with Cowboy hardwood lump charcoal (a combination of pure oak, hickory and maple). Using an electric igniter or three small pieces of SuperCedar fire starter, light the charcoal. Allow the temperature to stabilize at 425° F. (This will take about 45 minutes depending on the size of your Grill Dome and the amount of fuel. For my Grill Dome ET, the bottom vent should be open about an inch and the top vent about 10% to maintain the desired temperature.) Add two chunks of apple wood and 1/2 cup of BBQr’s Delight apple pellets (in an aluminum foil pouch or smoker tray) to the charcoal.
- Place a disposable aluminum roasting pan over the firebox and add three cups of water and three cups of apple juice.
- Chef’s note: I recently installed a BBQ Guru Competitor power draft on the Grill Dome to regulate the fire although the Grill Dome, once stabilized, will hold its temperature without regulator for quite some time. Follow the manufacturer’s instructions for use. For my power draft unit, I clipped the grate probe onto the cooking grate next to the chicken. Insert the “meat set point” probe in the roast. Set the “meat set point” temperature alarm to 155° F. and the “pit set point” regulator to the maximum for the initial cooking period, and then reduce to 350° F.
- Prepare pork roast:
- Trim any excess fat from the roast. Lightly rub the roast with olive oil and season with your favorite pork rub. Once the Grill Dome temperature is stabilized, place the roast on the cooking grate, fat side up, and smoke-cook, with the Grill Dome cover down, for 20 minutes. (If you’re preparing roasted garlic mashed potatoes as a side dish, add the garlic to the grill.) Reduce the Grill Dome temperature to 350 ° F. and continue cooking for another 45 to 60 minute or until the roast has an internal temperature of 155° F. Use an instant-read or rapid-response digital thermometer to be sure the roast has reached the correct internal temperature.
- Chef’s note: The higher initial temperature will result in a crispy exterior on the roast.
- Remove the roast from the Grill Dome, tent with aluminum foil and allow it to rest for ten minutes before carving.
- Plate Presentation:
- Slice the roast into 1/4-inch medallions and arrange on service plate. Serve with grilled summer squash and roasted garlic mashed potatoes. Garnish potatoes with butter and sweet paprika.
Notes
Recipe Submitted by: Mike Stines (Grill Dome Community)