Smokin-It User Forum!
Recipes => Pork => Topic started by: prudentsmoker on September 28, 2022, 08:09:06 AM
-
I read about the idea of reverse searing a pork tenderloin, tried it and it turned out great! However, there were no instructions; so here is how I did it. Rubbed it and smoked it till it hit 145. Threw it in the fridge for a couple of hours where it dropped to 90. Then I threw it on the gasser and seared it.
The wife and I certainly liked it.
-
Reverse sear is typically done shortly after removing the food from the smoker but nothing wrong with your method. All's well that ends well.
-
The reason I do it this way is because I really like it at 145. By cooling it down some it allows me to not exceed that while getting a great sear. I do the same with steaks but those I pull at 125.
-
Sounds solid. Never thought about it that way. Thanks.
-
You are most welcome. I will say that these thermometers have been a real game changer for me. I even use them in baked potatoes! 205 in case you are curious.