Kamado Joe Pork Tenderloin
Cooking a pork tenderloin on a Kamado Joe can be done over direct or indirect heat. Over a direct flame of 350 to 400 degrees, it will take around 12 to 15 minutes to grill a pork tenderloin to around 140 to 145 degrees.
To smoke a pork tenderloin on Kamado Joe set up for indirect heat it will take roughly 60 to 90 minutes at a temperature of 225 to 250-degrees for the meat to reach an internal temperature of 145.
Regardless of how you cook it, the pork tenderloin should be wrapped in aluminum foil immediately after being pulled off the Kamado Joe.
It should rest for at least 5 minutes to carry over and let the internal juices redistribute before you cut into it.
How Do You Cook a Pork Tenderloin on a Kamado Joe?
You can cook pork tenderloin on a Kamado Joe using direct flame or indirect heat, though there is a significant difference in cook time and ambient temperature.
For indirect cooking, you want to install the heat deflectors right away, which impart a smokier flavor. If you are going to grill it over direct flame, you might want to brine the pork tenderloin for 2 to 4 hours to help retain some of the internal moisture.
How to Grill a Pork Tenderloin Over Direct Flame
Step One: Fire up your Kamado Joe to a temperature around 400 degrees.
Step Two: Season and lightly oil your pork tenderloin and place it on the grill grates over the direct flame.
Step Three: Rotate the pork tenderloin a quarter turn every 3 to 4 minutes until it reaches an internal temperature of 140 degrees.
Step Four: Remove the pork tenderloin from the heat and wrap it in heavy-duty aluminum foil to rest for five minutes. This will let the juices inside the meat redistribute and the residual heat will carry over the internal temperature to a perfect 145-degrees.
How to Smoke a Pork Tenderloin with Indirect Heat
Step One: Install the heat deflectors in your Kamado Joe and fire it up to a target temperature of around 250 degrees.
Step Two: Place the pork tenderloin on the grill grates and check the temperature after 60 minutes with an instant-read probe thermometer. Then check again every 10 minutes. It should take 60 to 90 minutes to reach an internal temperature of 145 degrees.
Step Three: Remove the pork from the Kamado Joe when it reaches 145 degrees. Then wrap it in heavy-duty aluminum foil and cover with a tea towel, to let it rest for 5 minutes before slicing.
How Hot Do You Cook a Pork Tenderloin on a Kamado Joe?
Pork tenderloin is considered done when it reaches an internal temperature of 145-degrees.
Though some people prefer to cook it all the way to 160 degrees. You should avoid cooking it beyond 165-degrees, as it can cause the relatively lean meat to become overly dry and firm.
When to Pull the Pork Tenderloin Off The Kamado Joe?
When grilling over direct flame, you should pull the pork tenderloin off the Kamado Joe when it reaches an internal temperature of 140 degrees.
You should then wrap it in aluminum foil, and let it rest for five minutes before cutting into it.
This time will let the internal temperature of the meat carry over to a perfect 145 degrees, while also giving the juices time to redistribute back into the meat fibers.
When you smoke a pork tenderloin using a slow-and-low indirect heating method, you should pull it off the Kamado Joe when it reaches an internal temperature of 145 degrees.
Then wrap it in aluminum foil for 5 minutes. Indirect heating at low temperatures provides less thermal carryover, so you need to take the pork tenderloin all the way to 145 degrees before pulling it.
How Long to Cook Pork Tenderloin on Kamado Joe?
When grilling a pork tenderloin in a Kamado Joe set up for direct heat, it will take between 12 to 15 minutes to reach an internal temperature of 140 to 145 degrees.
When smoking a pork tenderloin over indirect heat, it will take 60 to 90 minutes at 225 degrees to reach an internal temperature of 145-degrees.
Should You Use Direct or Indirect Heat for Pork Tenderloins?
Many people prefer to use indirect heating to cook pork tenderloin on a Kamado Joe, as there is less risk of drying the meat out, and also makes it easier to add an extra smoky flavor.
With direct heat, you run the risk of drying out the meat, but you get a more flavorful crust from searing.
Hybrid grilling is another option to consider for cooking a pork tenderloin on a Kamado Joe.
This calls for placing a half-moon soapstone on one side of the Kamado Joe while cooking the tenderloin to an internal temperature of 140 degrees on indirect heat. You can then move it to the soapstone to finish it with a nice sear.
You can use direct heat and indirect heat to cook pork tenderloin on a Kamado Joe.
With direct heat, you want the flame to be right around 350 to 400 degrees, which will take roughly 12 to 15 minutes to cook the pork tenderloin to 140-degrees.
You can then pull it, wrap it in aluminum foil and it will carry over to 145 degrees.
If you want to smoke your pork tenderloin, you need to set your Kamado Joe up for indirect heat by installing the heat deflectors, and then cooking it for 60 to 90 minutes at 225 to 250-degrees.
Then pull it at 145-degrees and wrap it in aluminum foil for five minutes to let it rest before serving.