Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Favorite way to cook a pork tenderloin or two?

AlphonseAlphonse Posts: 79
edited December 2013 in Pork
What is your favorite way to prepare pork tenderloin?  Please share meat preparation and cooking approach.

I have two in the frig and need to cook a birthday dinner tomorrow evening.

Thanks in advance for sharing.
Alan in LA (Lower Alabama that is)
"If you must choose between two evils, pick the one you've never tried before!" 
·

Comments

  • MickeyMickey Posts: 16,277
    edited December 2013
    Few inches off the lump on a very hot CI gets it going. Then finish off up top. Simple S&P or coffee rub. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • I like doing bacon wrapped stuffed pork tenderloin, it is always a big hit. I usually do two like you have in the refrigerator now. To mix it up a bit, for different peoples taste, I generally do one stuffed with apple or peach pie filling and my other favorite is spinach and Gouda cheese. I cook indirect at 350 until IT of 160. The last ones I did I took the platesetter out at the end and put them back on for a few minutes on each side to let the bacon crisp up a bit. I finish with a whiskey glaze, if you want the recipe I will dig it up for you. My friends are still begging me to do it again.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
    ·
  • Your pork tenderloins look a bit like beef striploins Mick...just sayin'. Getting old ain't for cissies

    Steve 

    Caledon, ON

     

    ·
  • Thin layer of mustard, DP REE, sear @ 400, cook @ 250ish, pull @ 138 internal, foil for 15, slice and eat.
    image.jpg 936.2K
    ·
  • Little StevenLittle Steven Posts: 27,303
    edited December 2013

    Stuffed is good. You can get more stuff in if you pound a few together

     

     

    Steve 

    Caledon, ON

     

    ·
  • DavekatzDavekatz Posts: 761
    I just did two using a brine and baste technique that I like a lot:
    Brined, Grilled, and Basted Pork Tenderloins

    Dead Simple Brine
    1/4 cup kosher salt
    1/4 cup sugar
    2 cups water
    2 cups ice water
    2 pork tenderloins (about 1 1/2 pounds each)

    Combine the salt, sugar, and un-iced water in a small pan and cook over high heat until salt and sugar dissolves. Remove from heat. Add the iced water and stir till the ice is dissolved.

    Put the tenderloins in a zip-top bag, pour in the cooled brine, squeeze the air out, then seal the bag, Stash in the fridge for 2 to 3 hours.

    Rojo Baste
    1/4 cup olive oil
    1/4 cup butter
    4 cloves garlic, crushed and diced
    1 tablespoon sea or kosher salt
    1 tablespoon lime juice
    1 tablespoon chili powder
    1 teaspoon cumin
    1 teaspoon Mexican oregano

    While the pork is brining, put the oil, butter, garlic, salt, juice, chili powder, cumin, and oregano in a large grill-safe pan (a 9×13 cake pan works fine).

    Grilled raised direct at 400°F, moving the tenderloins back and forth between the fire and the basting pan until they were nice seared and hit 140°F internal.

    Very tasty!


    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
    ·
  • shadowcastershadowcaster Posts: 548
    edited December 2013
    Not nearly as nice of a presentation as LS but it was tasty!

    Edit: do not cook to 160 IT like I said in my earlier post, if you do you will hate me forever! I meant 140
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
    ·
  • MickeyMickey Posts: 16,277
    Your pork tenderloins look a bit like beef striploins Mick...just sayin'. Getting old ain't for cissies

    :)] #-o 3:-O :@) (:| I-)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • I really like @griffin recipe for compound butter tenderloin bacon-wrapped medallions located here: http://griffinsgrub.wordpress.com/2013/09/13/pork-medallions-with-garlic-mustard-butter/

    Also, here is the thread where I posted the pork tenderloins I did at Eggtoberfest that got a really good reception:
    http://eggheadforum.com/discussion/1158055/finally-getting-to-posting-my-eggtoberfest-recipes-long-post

    Chicago, Illinois
    ·
  • GriffinGriffin Posts: 6,803
    I'm a big fan of @NibbleMeThis Smokey Pork Tenderloin Sliders Made them this year for our annual Guys' Dove Hunt Weekend and they disappeared. Good stuff.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • yzziyzzi Posts: 1,793
    I've been doing them salt crusted from Naked Whiz's site. Did one on the egg and another on open fire last time I went camping. Did an asian/soy marinade that was really good. Here's a thread for when I did them on the egg: http://eggheadforum.com/discussion/1157531/salt-crusted-pork-tenderloin#latest
    Dunedin, FL
    ·
  • yzzi said:
    I've been doing them salt crusted from Naked Whiz's site. Did one on the egg and another on open fire last time I went camping. Did an asian/soy marinade that was really good. .....
    What was the Asian marinade you used?
    Thx
    Alan in LA (Lower Alabama that is)
    "If you must choose between two evils, pick the one you've never tried before!" 
    ·
  • pantsypantspantsypants Posts: 1,153
    Little Steven for the Win !!
    I came in to post my stuffed Pork Tenderloin but after seeing that I am shy and its pointless
    Toronto
    ·
  • yzziyzzi Posts: 1,793
    I don't remember exactly, but something like this recipe (http://www.justapinch.com/recipes/sauce-spread/marinade/pork-tenderloin-in-a-soy-brown-sugar.htmlbut I changed it by using a few tablespoons of sesame oil, 1-2 tablespoons of hoisin sauce.
    Dunedin, FL
    ·
  • Griffin said:
    I'm a big fan of @NibbleMeThis Smokey Pork Tenderloin Sliders Made them this year for our annual Guys' Dove Hunt Weekend and they disappeared. Good stuff.

    Griffin--thanks for the link, I forget to check on Chris's site often enough.  Those look really good, so going to try soon.
    ·
  • TerrebanditTerrebandit Posts: 1,306
    I stuff them too. Check out the "pork" forum for lots of ideas. Sometimes I just like them rubbed and cooked indirect. Simple is better, sometimes.
    Dave - Austin, TX
    ·
  • GriffinGriffin Posts: 6,803
    Griffin said:
    I'm a big fan of @NibbleMeThis Smokey Pork Tenderloin Sliders Made them this year for our annual Guys' Dove Hunt Weekend and they disappeared. Good stuff.

    Griffin--thanks for the link, I forget to check on Chris's site often enough.  Those look really good, so going to try soon.
    Chris is really a great guy. Super friendly and sas helped me a lot. He actually just sent me a package the other week of a bunch of rubs includings some of his own that he is working on. I need to get on the ball and get a package back out to him.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • What exactly is bomba?
    ·
  • Little StevenLittle Steven Posts: 27,303

    It translates to bomb. It is an Italian antipasto spread.

    Steve 

    Caledon, ON

     

    ·
  • LitLit Posts: 3,672
    Raised direct hit with any pork rub if you are staying simple. If not we do bacon wrapped apple pie stuffed at eggtoberfest and egging in the mountains and they are great. Cook down some granny smith with brown sugar and walnuts and fillet the tenderloin and stuff and weave a bacon slab and then precook it a little then wrap the tenderloin and tie it off and cook to 140 raised direct at 350-400.
    ·
  • beteezbeteez Posts: 354
    From Donald Link's latest book. Marinate in evoo, L&P, Cider vin, honey, sugar, garlic, oregano, salt pepper & paprika. Grill direct 400-500 flipping every 2 mins til desired temp. Rest then slice into medallions served under an arugala & parm salad dressed in evoo & lemon juice.
    ·
  • JohnInCarolinaJohnInCarolina Posts: 2,430
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
    ·
  • GeorgeSGeorgeS Posts: 946
    I marinade mine in red wine, EVOO, garlic, onion, rosemary, thyme and pepper. Then cook at 400 for roughly 6-8 minutes per side, slice thin after the rest, serve like a gyro or sliced and served with potatoes and favorite veggie. My kids eat it up like candy!
    Bristow Virginia XLBGE One of the best feelings in life is watching other people enjoy the food I cooked!
    ·
  • We always make the pork tenderloin from @smokesniffer with blackberry sauce. It's amazing!
    ·
Sign In or Register to comment.