Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Past post: Jalapeno Mustard Glazed P. Tenderloin

BordelloBordello Posts: 5,926
edited 11:19AM in EggHead Forum
Was searching for this and finally found it. Hope to do this again in the next day or two. This was posted back in 2002, I would now pull the tenderloin a little sooner.

Results of Jalapeno Mustard Glazed Pork Tenderloin


[ Follow Ups ] [ Club Egg - BGE Forum ] [ FAQ ]


Posted by New Bob on April 18, 2002 at 11:02:13:

Jalapeno Mustard Glazed Pork Tenderloin by:
Robert Mondavi Winery Chef Sarah Scott

Did these yesterday, they were excellent.
I left the loins wrapped in plastic for 2 days. Cooked direct at about 225 to 250° for about 15 min. with a mixture of chips,one flip then went indirect about 325 to 350° for almost an hour. (took the temp awhile to come up because of putting the ceramic plate setter in for the indirect set-up. Took them off at 149°, man were these good.

Created by: Robert Mondavi Winery Chef Sarah Scott

Serves 6 to 8 as an hors d'oeuvre

Ingredients:
1/2 cup sweet and hot mustard
3 Tbsp. white wine (I used a big glug of cognac)
2 Tbsp. honey
1 bunch green onions, thinly sliced
1/4 cup cilantro leaves, minced
4 garlic cloves,minced (I used a short sprinkle of G. powder)
1 jalapeno, minced
1 lb. boneless pork tenderloin, trimmed

Directions:
Combine the mustard, wine and honey in a medium bowl. Add the onions, cilantro, garlic jalapeno.

Transfer to a self-sealing plastic bag and add the pork.
Marinate at least 2 hours in the refrigerator.

Preheat oven to 350° F.

Remove the pork from the marinade and wipe off any excess. Place in a shallow roasting dish and bake until it reaches an internal temp of 135°, about 20 minutes, basting occasionally with marinade. Let rest before slicing.
·
Sign In or Register to comment.