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pork tenderloin questiom

SlimSlim Posts: 44
edited 5:09PM in EggHead Forum
have a small pork tendorloin any tips times etc on how to egg it?


  • BordelloBordello Posts: 5,926
    Go to the top of the forum page and click on recipes, then click on pork.
    Happy Egg'n
    New Bob

  • Carl TCarl T Posts: 179
    slim,[p]I do mine direct. Hot and fast (400-450)to an internal temp of 150. It's one of our favorites.
  • MopMop Posts: 496
    slim, yep, sprinkle some Porkrubbers and Bonesmokers rubs on the tenderloin.....grill it over high heat to get a nice crust on the outside, should only take a few minutes, then go "indirect" at 350º till the internal temp hits 155º or so,(30-35 minutes) let it sit for a couple of minutes and then slice and enjoy....
    works mint everytime...[p]I taught this method to JJ and he won`t eat it any other way now......[p]Mop!

  • Trout BumTrout Bum Posts: 343
    Try this one it's our favorite. It's out of the BGE manual with some changes in cooking technique.
    BD[p]Sesame Pork Tenderloin
    · 1 lb pork tenderloin
    · 1 Tbs. vegetable oil
    · 1/2 c soy sauce
    · 1/2 c. honey
    · 2 cloves garlic, minced
    · 3 lbs. brown sugar
    · 1 tsp. Ginger
    · 4 Tbs. sesame seeds[p] Preparation Directions:
    ·Combine soy sauce, garlic, ginger and oil. Mix well.
    ·Marinate tenderloin in mixture for 2 hours in refrigerator.
    ·Remove from marinade and pat dry. Discard marinade.
    ·In shallow dish or pie pan mix brown sugar and honey.
    ·Roll pork in honey mixture; coating well.
    ·Roll tenderloin in sesame seeds.
    Cooking Directions:
    ·Place roast on a rack over a drip pan or other suitable indirect cooking method.
    ·Smoke indirect at 375° for approximately 40 minutes or until done
    ·Use meat thermometer in thickest part of meat to ensure doneness.
    ·Remove meat when it reaches 160° internal temperature.
    ·Do not overcook.
    ·Let sit for 5 minutes before slicing.[p]

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