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Pork Tenderloin--On The Fire or Over The Pan?

edited 8:41AM in EggHead Forum
I've got a nice little pork tenderloin sitting in the fridge awaiting it's fate tomorrow night. [p]I'm wonderng aloud if I should go direct or indirect?[p]I've read really great looking recipes for both ways most notably GFW and Tim M.[p]Other than the obvious difference in setups, what's the difference in the finished product?[p]Thanks!

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Skwerl X,
    I vote for TimM’s Method. Quick and hot direct on the fire. Pork Tender Loin is very lean and therefore works well with a hot fire. [p]Just my thoughts,
    RhumAndJerk

  • GfwGfw Posts: 1,598
    PorkT_06_13_0017_49_04.jpg
    <p />Skwerl X, I don't think I have ever don a PT indirect - I typically do at 350 for 35-40 minutes or until 155.

    [ul][li]Pork Tenderloin[/ul]
  • Gfw, I guess you answered the question I didn't think to ask: "Would direct still be juicy?[p]I'm gonna rub her down with JJ's and throw her on direct. So far, I haven't screwed too many things up so I'm looking forward to this.[p]Thanks to everybody!

  • Angie2BAngie2B Posts: 543
    Does anyone know if brining would work for this?

  • Skwerl X,[p]At 140 - 145, it's juicy and perfect, as far as I'm concerned. I think 155 is way too high for that cut of pork.[p]Lee

  • Angie2B,
    What exactly is brining? I keep hearing that term.

  • QSis,[p]
    Thats done enough for pork?

  • Nature BoyNature Boy Posts: 8,475
    Skwerl X,
    Yep.
    NB

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  • fiver29fiver29 Posts: 628
    Skwerl X,[p]Here is a nice little link that has been posted here before:
    [ul][li]Ready for Brine Time[/ul]
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • fiver29, thanks for the link. That was a good primer. That's gonna be a project...I love trying new stuff.[p]Thanks again!

  • fiver29fiver29 Posts: 628
    Skwerl X,[p]Not a problem. Just a suggestion: if you eat a brined food and find it to be mushy it means that it was overbrined. Or, in other words, was in the brine for too long. I know its mentioned in the article and I just wanted to reiterate.[p]If you follow the suggested times for brining different foods you should be fine. It really does change the flavor of your food depending on what you are brining.[p]Happy Brining!
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • Skwerl X, cut it into two halves and do one piece direct and the other piece indirect (at the same time) for a real-time comparison.

  • Wise OneWise One Posts: 2,645
    Angie2B, a tenderloin is a very tender piece of meat. If you're going to brine, make it short. Too long will produce an expensive piece of mush. Flavorful mush mind you but still not the taste you want.

  • Wise OneWise One Posts: 2,645
    Skwerl X, if SWMBO likes pork extremely well done (like mine), you will find that direct will cook the outside too much in order to get the middle well done. I cook mine indirect so I can get the entire piece of meat well done without charring the exterior to a crisp. It's still moist.

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