Green Egg Newbie looking for suggestions for Pork Tenderloin on the BGE. Thoughts?

Baumer10

Hi All,

I am a BGE newbie (2 weeks) and am looking for some suggestions as the best way to cook a pork tenderloin on the egg.

Any and all suggestions and recommendations are greatly appreciated.

Thanks,
Adam

lousubcap

Edit:  Welcome aboard and enjoy the journey.  You likely will get several different approaches and any will work.  Pick one and go.

Season how you want and I go around 350-375*F indirect (turn once) to around 140*F.  Then remove, slice and enjoy.  

Baumer10

Awesome!  Thanks.

outrageous

It is a very simple cook,  go raised direct 350*. Cook to 135.  put whatever rub you want.   this is a quick cook,  watch the internal temperature, it goes up faster than u think,  enjoy

Baumer10

Thank you.

Lit

Cook it raised direct or indirect both work the key is to pull at 140 degrees. If it gets away from you and gets over 150 its going to start getting dry.

blind99

if your egg is new and you don't have a handy way of going raised you can just do regular direct too.  just use a few inches of lump and it'll be fine.  season your tenderloins with whatever you like - I brush with oil, add salt, pepper, dried herbs.  Grill it direct, dome temp 400, turn every 4-5 minutes or when you're happy with the char. they tend to be dry so just be careful not to overook it.

abpgwolf

I did these at an eggfest this summer. Fun to do and great results: http://www.nakedwhiz.com/bartoweltenderloin/bartoweltenderloin.htm. It drew lots of attention and complements. 

Homebrewguy

I would second regular direct at this point since I've only had my egg since October and haven't made any purchases for raised direct yet (Adjustable Rig).

I probably wouldn't bother with the indirect because I wouldn't think you'd get the same color or flavor as direct grilling.  I suspect it turns out more like roasting or smoking.  Granted, those are both good methods if that is what you are looking for.

Baumer10

Thank you all for the great ideas!  I will let you all know.

Randall_Lee

I like to take it and cut into pieces about the thickness of a slice of bacon, pre-cook bacon about half done. Marinate pork in your fav marinated, wrap in bacon and skewer. On the egg raised direct, keep a eye on them they cook fast.

johnmitchell

Welcome... Looking forward to hear how things turned out...Have fun

Darby_Crenshaw

no "best" way.  i do a direct grill at about 40, i don't bother with a raised grid for this unless it is wrapped in bacon and i am roasting/grilling sorta at the same time.

you can do it all by itself with seasonings or rub; wrap it in bacon, or prosciutto, capicola or anything good; stuff it; or any combination of these things

here's a stuffed tenderloin wrapped in (i think):

before trimming


flayed open (like unrolling a jelly roll with your knife), and seasoned (S&P)


stuffed, in this case with pre-softened/browned shrooms and onion, garlic (or shallot)



rolled with the capicola(?) and tied


direct, maybe lower temp, say 300 (because it needs to roast as it grills, as well as time to cook the capicola)


sliced (cut the string off first)

SGH

Others have gave great cooking advice above. Here are some ideas to change up from the same ole same ole. 
Wrap with bacon. 

Stuff with cheese and peppers. Or whatever you like.

Various methods and stuffings. 

Just some ideas my friend. 

SGH

@Darby_Crenshaw
The above looks excellent. Awesome job. 

bayouegger

abpgwolf  Was the bar towel tenderloin salty at all?  Looks very interesting!

abpgwolf

bayouegger said:

abpgwolf  Was the bar towel tenderloin salty at all?  Looks very interesting!

It wasn't overly salty. But, I made my own rub without salt & was careful to knock off loose salt when removing the tenderloin from the crust.