Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Pork Tenderloin Tonight

pineypiney Posts: 264
edited January 2012 in EggHead Forum
I just finished 2 pork tenderloin tonight, both injected with apple juice and sprinkled with Butt Rub. One I cooked direct at 400 turning after 5 min or so to sear both sides pulling at 140 let rest for 15 to 20 min before slicing. The second one I did the "bar towel method" on The Naked Whiz's website. Both were wonderful to say the least. Both were very juicy and tender. I love my BGE! 
Lenoir, N.C.

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