Quote:
|
Originally Posted by THGL
UPDATE:
7-6-5 works like a charm! It was actually closer to 7-6.5-6 and then 5 min. or so resting. It was super-moist, and cooked completely through (my father-in-law likes well done and I'm a medium-rare guy so I think it was a happy medium).
I used a Chile-Lime rub from Stubb's. Amazing flavor (as with all Stubb's products). |
Glad you had success. Just a head's up, even if you are a rare or medium-rare guy, it's best not to do that with pork or poultry.
For pork tenderloin I usually sear each side (maybe 90 seconds on each side with the grill as hot as I can get it), then cook it at about 220* until the inner temperature is 150*. Then let it rest for a few mins.