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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Recipe: Lime Marinated Pork Tenderloin

NibbleMeThisNibbleMeThis Posts: 2,238
edited November -1 in EggHead Forum
Had another 'personal best' on the Egg tonight. I used an old pork chop recipe that I had in my BigOven software and I just converted it to pork tenderloin. All of us had at least two helpings. One of my 8 y/o's friends was over for dinner and he scarfed it down like a hungry pup :)

Grilled Lime Marinated Pork

Ingredients

4 ea pork chops (see notes below)
3 teaspoons lime juice
4 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic
1 teaspoon crushed red pepper
ground pepper
1/2 teaspoon salt

Instructions
Place pork in a shallow non-reactive dish or heavy duty sealable bag.
In a small bowl, combine all marinade ingredients and pour the mixture over the pork. Turn the meat to coat thoroughly, cover the dish or seal the bag and marinate 1 to 3 hours.
Remove the meat from the marinade, discarding the marinade and place the chops on the grill to sear. Cook about 8 minutes per side, depending on thickness.

Our Notes:
2-22-2008: This works great using a pork tenderloin instead of the chops. Get the grill (BGE) to 500f and sear the tenderloin on each side for about 60-90 seconds. Set the tenderloin in a v-rack in a water filled dripping pan and return to grill. Maintain the heat around 450f until the meat hits 145f internal temp. Double wrap in foil and allow to sit for at least 10 minutes so temp will rise to 155f. Slice on a bias and serve.
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