Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork tenders with sliced apple and cinnamon (pics)

DonWWDonWW Posts: 316
edited October 2012 in EggHead Forum
Very simple, very quick, very delicious.

Sliced green apple with a decent amount of cinnamon.
image

All wrapped up and coated with Oakridge Competition Beef and Pork Rub.
image

Direct.  350 dome.  About 40 minutes until internal temp hit about 155.
image

Half way through the cook.
image


The finished product!
image


image

So tender and juicy!  Apple was soft but not mushy.  Combination of the cinnamon and rub worked really well.  Next time - will try chopping apple, mix with some bread crumbs and perhaps some pineapple.  This was good, but both my wife and I agree - there's a higher level to be attained.
XL and Medium BGE.  Dallas, Texas.

Comments

  • Stuffed the tenderloin with apples & cinnamon!  I would have thought the apple made sense, but I wouldn't have thought of cinnamon too.  If you and your bride stumble upon the higher level, please post a thread! 
  • TjcoleyTjcoley Posts: 3,528
    I have a couple pork tenders in the freezer I picked up for hurricane 'just in case' cook.  May have to try something like this.  Looks good.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
Sign In or Register to comment.
Click here for Forum Use Guidelines.