Indoor BBQ Pork Tenderloin

mujeresliebres

I was just wondering if anyone has tried the indoor bbq methods on a cut like pork tenderloin. I am a little hesitant, but they're so cheap for me; it's probably worth the trial.

I figured I'd brine overnight, but not bother injecting since tenderloin is so narrow. I was going to lower the cook temp to 140 F. I don't imagine I'll be able to get a bark since even in a low oven tenderloin will dry out and I'm guessing the broiler isn't going to really replicate a bark. But a pan sear might still be nice.

Does anyone have thoughts or suggestions?

tshewman

First thing I would recommend is lowering the cook temp (to at least 135F). Next, for the indoor bark, put the loin in the freezer for a few minutes when you take it out of the bag, then apply the bark (this will protect the interior). Then finish in the oven (if you have any sort of rotisserie that would be ideal). If going barkless, the pan or indoor BBQ method to finish would be nice ways to finish it.