Two-zone pork tenderloin

30 min · 20 min hands-on · pull 140°F · rest 8 min

Ingredients

2.5 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz

• pork tenderloins, silver skin removed (about 2½ lb total)2 (2 1/2 lb)
• kosher salt2 tsp
• black pepper1 tsp
• paprika1 tsp
• oil1 tbsp
• Dijon mustard1 tbsp
• chopped thyme2 tsp
• chopped rosemary1 tsp

Method

1. 1

   Trim the silver skin. Mix oil, mustard, salt, pepper, paprika, thyme, and rosemary. Coat the loins 20–40 minutes ahead.

2. 2

   Build a two-zone fire. Cook on the cool side, lid down, until 130°F, 15–25 minutes.

3. 3

   Sear over the hot side 45 seconds per face. Pull at 138–140°F.

4. 4

   Rest 8 minutes. Slice into ¾-inch medals. The center should be faintly pink.

If you don’t have it

• Pork tenderloin → Thick pork chops or a small loin roast. Chops use the oven-chop recipe. A loin roast is thicker — reverse at 250 then sear.
• Mustard-oil rub → A dry salt-pepper-paprika dust. Mustard is a binder, not a flavor bomb. Skip sweet glazes until the last minute if you use them.
• Grill → Cast iron plus a 375°F oven. Sear, then oven to 140. Same rest.

Same cook, different day

• Herb-crusted

  Company. Rosemary, thyme, garlic after the sear, then a 2-minute rest in the residual heat.

• Fruitwood smoke

  Pellet is already on. 250°F to 130, then a hot grate or skillet. Apple or cherry.

• Medallions first

  You want more crust. Slice into 1½-inch medals and sear like filets. Pull 140. Easy to overcook — stay present.