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.

tenderloin

Hey guys was thinkin about doin a porktenderloin for dinner tonight.i have never done one so i was hoping u guys could give me some pointers!!

Comments

  • Little StevenLittle Steven Posts: 28,817

    Lots of options and a very forgiving cut. 375* direct, diagonal to the grid bars and roll it across the grid every few minutes. Reverse it and do the same the other way. That is just for grill marks and you can just flip it in one place if you want. Don't go higher than 145* internal or it will dry out. This is stuffed but the same applies.

    P1030678.jpg photo

    Steve 

    Caledon, ON

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.