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Very Moist Pork Tenderloin -- BGE Rocks

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mb99zz
mb99zz Posts: 183
in Pork
So, when I decided to buy an egg last year one of the selling points for me as I lurked on the forum was how moist food was.  I cooked a pork tenderloin this weekend and was really impressed at how moist it was....and my wife totally agreed.  It was awesome!   My technique was good and I made sure not to overcook the tenderloin.  Just had to post this...no pics though.  
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  • Z_Eggineer
    Z_Eggineer Posts: 576
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    I TOTALLY agree.  I LOVE Pork Tenderloin on the egg.  We made one last week with ButtRub, seared on GrillGrates (cross-hatch all the way around), then finished low and slow until 145 throughout.  Wayy better than any restaurant...
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  • henapple
    henapple Posts: 16,025
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    It looks moist....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Chubbs
    Chubbs Posts: 6,929
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    henapple said:
    It looks moist....

    =))
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • JohnInCarolina
    JohnInCarolina Posts: 30,946
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    mb99zz said:
    So, when I decided to buy an egg last year one of the selling points for me as I lurked on the forum was how moist food was.  I cooked a pork tenderloin this weekend and was really impressed at how moist it was....and my wife totally agreed.  It was awesome!   My technique was good and I made sure not to overcook the tenderloin.  Just had to post this...no pics though.  

    Agree 100%! Have you tried the recipe with the blackberry sauce yet? Just phenomenal.
    "I've made a note never to piss you two off." - Stike
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