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Suggest my BGE Sat. Night Dish?

Green_GiantGreen_Giant Posts: 25
edited 4:53PM in EggHead Forum
The deal is this: We have new friends coming over for dinner Saturday night, and will be out at son's baseball games most of the afternoon. I suggested a brisket, but the timing does not really work and wife wants something else - and to save the brisket for another time. [p]So, the leading candidate right now is a pork tenderloin. This seems like an easy one to marinate overnight and pop on the grill for a quick, direct heat cook. [p]Pork Loin recipes? Or make another suggestion, please. THANKS ! Dickson

Comments

  • Photo EggPhoto Egg Posts: 7,111
    Green_Giant,
    I have seen some cool posts for stuffed pork tenderloin.
    Some with a fruit base that I bet none of your friends have tried. I hope another Egger can post more details.
    Darian

    Thank you,
    Darian

    Galveston Texas
  • SpinSpin Posts: 1,375
    Green_Giant,[p]This is one we enjoy often.[p]3 1/2 Cup Warm water
    1/4 Cup Kosher salt
    1 Cup Apple cider (can use apple juice)
    1/4 Cup Maple syrup (use the good stuff here)
    1 Tbs Cracked black pepper[p]Mix ingredients well and pour into a zip-lock bag large enough to hold the meat. Add the loin and refridgerate for 2 days occasionally turning and kneading the package.[p]Cook according to your wishes.[p]Spin

  • BobSBobS Posts: 2,485
    Green_Giant,
    The following recipe is easy and REALLY great. It is important to get at least 8 hours and 24, if possible. I prefer to make with tenderloin, but a loin works too. If I cook a boneless loin, I cut it lengthwise to the approximate size of a tenderloin to get a little more action with the marinade.[p]Kentucky Bourbon Pork[p]2 lb pork tenderloin (2 small)
    1/4 c Kentucky Bourbon
    1/4 c soy sauce
    1/4 c brown sugar - packed
    3 cloves garlic - crushed
    1/4 c Dijon mustard
    1 tsp fresh ginger -- minced or 1/4 t dry
    1 tsp Worcestershire sauce
    1/4 c vegetable oil[p]Combine marinade ingredients with a whisk. Marinate overnight. Drain. Cook on grill, basting often until done as desired.

  • DobieDadDobieDad Posts: 502
    BobS,[p]Oh my.[p]One more way to exhalt pork tenderloin.[p]Thank you.[p]This is tomorrow's dinner.[p]DD
  • ChubbyChubby Posts: 2,956
    RaginRibChops9.jpg
    <p />DobieDad,[p]I do a similair cook with Calvados...with Rib chops![p]Always a fav on Lusterleaf Drive!!![p]I just returned last evening from the Midwest![p]We need a chat.... whenever you have a minute and a good cuppa Joe!![p]Love to the Mrs...[p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • BobSBobS Posts: 2,485
    Chubby, please share the recipe -- those look great and the occasional sip of Calvados isn't bad either.

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