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chili-spiced pork tenderloin with caramelized blackberry sauce

This was Christmas-eve dinner for us this year.  Recipe straight out of the BGE cookbook, as posted elsewhere on the forum: 


Probably the easiest thing I've cooked on my BGE so far, and I have to say - it might be the best so far as well.  It took me a little longer to get the tenderloin up to temp (I was shooting for 155) than the 5 min per side the recipe calls for.  This may have been the result of me trying to cook bacon for Christmas morning's breakfast on the egg at the same time.  

Anyway, the result was so, so good.  Incredibly moist - more than any other tenderloin I've had prepared in any other way.  Definitely worth repeating. 


"If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


Comments

  • SteveWPBFLSteveWPBFL Posts: 1,315
    We do a similar deal on the glaze only with a seedless raspberry preserve (Polaner), except we pull the pork tenderloin off the Egg when IT hits 140F. Easiest cook on the planet!
  • The sauce in the recipe tastes a little vinegary by itself, but it was phenomenal with the pork. If folks aren't into that sort of thing honestly the tenderloin was pretty good all by itself.  Season tenderloins with chili powder, salt and pepper, throw on egg at 400 direct until internal temp hits 145 or whatever's desired.  It doesn't get much simpler than that!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


  • John, That is an awesome recipe and we have made a number of times. So easy and good. Looks great.
    Clarendon Hills, IL
  • Where in Carolina are you?
    Boom
  • Where in Carolina are you?
    Durham.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


  • 3
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


  • What are the measurements for the vinegar and preserves? This looks and sounds amazing
    Denver, CO
  • YukonRonYukonRon Posts: 8,098
    edited February 13
    Pork tenderloin is the most under appreciated cut of meat. I have never had bad tenderloin. Too easy to cook, and too easy to season, and goes with any glaze you can think of.
    Great cook my friend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • calikingcaliking Posts: 9,159
    I'm a fan of pork tenderloins as well. This reminds me that it's been a while since I made one.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • thetrimthetrim Posts: 2,522
    caliking said:
    I'm a fan of pork tenderloins as well. This reminds me that it's been a while since I made one.
    Interesting you would say that, because it seems to be quite some time since @JohnInCarolina made this cook as well!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Hans61Hans61 Posts: 2,296
    I dig it! 
    XL BGE and a green Weber Performer
  • thetrim said:
    caliking said:
    I'm a fan of pork tenderloins as well. This reminds me that it's been a while since I made one.
    Interesting you would say that, because it seems to be quite some time since @JohnInCarolina made this cook as well!
    Nah we do these all the time - just don't post the cooks.  Variety is the spice of life, dontcha know?
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


  • SGHSGH Posts: 23,018
    Probably the easiest thing I've cooked on my BGE so far, and I have to say - it might be the best so far as well.  

    Just judging by the above quoted, I'm going to go out on a limb here and presume that you obviously haven't gave anus a go yet ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • CTMikeCTMike Posts: 930
    There goes Scotty again, always bragging about his anus. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
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