Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Tenderloin with Orange Confit

Bob VBob V Posts: 195
edited 6:32PM in EggHead Forum
For Christmas my wife gave me a great cookbook - Five Fires by Francis Mallmann. So here's one of his recipes on the Egg - pork tenderloin with orange confit. Only thing that takes preparation is the confit.
Orange Confit

4 oranges
3 bay leaves
12 whole black peppercorns
2 cups plus 3 tablespoons extra virgin olive oil
¾ cup white wine
2 teaspoons coarse salt

Cut the oranges in half. Squeeze the juice and reserve for another use.

Place the squeezed orange halves in a 3 quart saucepan. Add the bay leaves, peppercorns, 3 tablespoons olive oil, white wine and water to cover. Add salt and bring to the boil. Reduce heat to medium and cook until the orange peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.

When cool enough to handle, drain the oranges. Tear the peel into rough strips about 1 inch wide. Place a strip of orange peel skin side down on a work surface and, using a very sharp paring knife, scrape away every bit of the white pith.

Place the strips of orange zest in a bowl and cover completely with extra virgin olive oil. This will keep, covered tightly in the refrigerator, for at least a week.

cover the tenderloin halves with 1/2" strips of orange, then appx 1/2 tsp of fresh thyme. Sprinkle on appx 2 T of coarse salt and appx 3T of light brown sugar.

Heat Egg to 300-350 dome and use a cast iron plate to cook on. I used the top to a Dutch oven. Cook coated side first for 5 minutes, then flip using a long spatula. Cook on other side for 10-15 minutes or until 135 internal.

Tent with aluminum foil for 10 minutes and slice. Huge hit with this one!
Bob V


  • cookn bikercookn biker Posts: 13,407
    Bob, That looks fantastic!!Real nice coloring! Love the improv with the lid! That is pro kitchen mentality!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
Sign In or Register to comment.
Click here for Forum Use Guidelines.