Author Topic: Reverse sear Pork Tenderloin  (Read 179 times)

prudentsmoker

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Reverse sear Pork Tenderloin
« 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.
Brian from Wichita

old sarge

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Re: Reverse sear Pork Tenderloin
« Reply #1 on: September 28, 2022, 11:44:12 PM »
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.
David from Arizona
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prudentsmoker

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Re: Reverse sear Pork Tenderloin
« Reply #2 on: September 30, 2022, 01:04:00 PM »
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.
Brian from Wichita

old sarge

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Re: Reverse sear Pork Tenderloin
« Reply #3 on: September 30, 2022, 02:04:46 PM »
Sounds solid. Never thought about it that way. Thanks.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

prudentsmoker

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Re: Reverse sear Pork Tenderloin
« Reply #4 on: October 03, 2022, 08:06:21 AM »
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.
Brian from Wichita