Expert: Keith Patton - 3/22/2008

Question
I have purchased two pre-seasoned pork tenderloins and want to grill them.  I have read your response to a previous question where you stated to cook at 400 degrees until the internal temperature is 140 degrees, will this principle still apply on the grill?

Answer
Seth:

It will if you have a covered grill.  You'll want to sear it over direct heat then move it off the heat and put the over down.  I have a grill with a temperature gauge in the cover.  If you don't you'll have to keep a close eye on the internal temp with your meat thermometer.  If you can, turn off one or two of your burners and heat the grill with the other.  Then place the seared temderloins over the burners turned off.  This way they won't get over browned.
If you have something like a webber, put the charcoal to one side and and sear the meat then place them on the side opposite the charcoal.

If you want to do it directly over the charcoal with the grill open you will have to monitor them more closely like a steak.

Keith