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Pork Tenderloin & Red Potatos
highpress
Posts: 694
Hey Everyone,
Hope you guys are doing well. .. I haven't been on for a few days so i'm sure i've missed alot of bickering :ermm: but i hope we're playing nice... Anyways, I decided to try this recipe as it had a lot of good reviews and i had some tenderloin in the fridge:
http://allrecipes.com/Recipe/Burgundy-Pork-Tenderloin/Detail.aspx
I had to modify the dish i cooked it in because i wanted to use the small. My large has been VERY jelious and quite neglegted since i got her..
'couple loins ready for a quick sear..
on the egg, for a quick sear for a couple mins each side. I should have gotten the egg a little hotter but i was in a hurry...
Then after sear place in a 8x8 with wine, mushrooms, beef broth, and somo stuff
this was the wine used in the dinner... The recipe calls for "Burgandy" wine but i ended up with this..
Chopped up some red potatoes, butter, and seasoning in a foil packet
Both on the egg for about 1/2 hour i think or so?
cook pork to temp, rest and slice
some cheese for the taters
Plated w/some HM bread..
You were supposed to make a gravy out of the wine/mix, but to be honest the gravy didn't quite turn out...Didn't really like the flavor of it. The pork was tender, and i liked the seasoning, but wasn't a huge fan of the wine sauce. The recipe called for "burgandy" wine, not sure if that is a type of wine or a brand, but could not find it at the liquor store so i just grabbed the bottle of RM wine. The meal was good, pork was extremely tender, potatoes and bread were fantastic but I thought with all the reviews the pork would have been better. Not sure if that was the recipe or something i did. I didn't follow the recipe to a "T"...So i can't be for certain.. . Thanks for looking!
Hope you guys are doing well. .. I haven't been on for a few days so i'm sure i've missed alot of bickering :ermm: but i hope we're playing nice... Anyways, I decided to try this recipe as it had a lot of good reviews and i had some tenderloin in the fridge:
http://allrecipes.com/Recipe/Burgundy-Pork-Tenderloin/Detail.aspx
I had to modify the dish i cooked it in because i wanted to use the small. My large has been VERY jelious and quite neglegted since i got her..
'couple loins ready for a quick sear..
on the egg, for a quick sear for a couple mins each side. I should have gotten the egg a little hotter but i was in a hurry...
Then after sear place in a 8x8 with wine, mushrooms, beef broth, and somo stuff
this was the wine used in the dinner... The recipe calls for "Burgandy" wine but i ended up with this..
Chopped up some red potatoes, butter, and seasoning in a foil packet
Both on the egg for about 1/2 hour i think or so?
cook pork to temp, rest and slice
some cheese for the taters
Plated w/some HM bread..
You were supposed to make a gravy out of the wine/mix, but to be honest the gravy didn't quite turn out...Didn't really like the flavor of it. The pork was tender, and i liked the seasoning, but wasn't a huge fan of the wine sauce. The recipe called for "burgandy" wine, not sure if that is a type of wine or a brand, but could not find it at the liquor store so i just grabbed the bottle of RM wine. The meal was good, pork was extremely tender, potatoes and bread were fantastic but I thought with all the reviews the pork would have been better. Not sure if that was the recipe or something i did. I didn't follow the recipe to a "T"...So i can't be for certain.. . Thanks for looking!
Comments
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Looks like it turned out great.
-
Burgundy is a type of wine; if you prefer CAB it should have worked okay. I wonder if the off flavor came from the gravy packet. Not a big fan of those...The cook looks good; I'll have to try a modified version.LBGE Katy (Houston) TX
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Barry,
Thanks i wasn't quite sure what Burgandy was. The only wine i drink on occasion is chardonay. I normally do not drink red wine. Would it be worth purchasing burgandy or do you think the CAB was close enough? In other words would the meal taste alot different with burgandy? -
GH66,
i'm curious where did your handle come from? Are you into groundhog hunting? -
No hunting....lol, I was born on GH Day 1966.
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Ahh, ok. cool!
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That looks real good....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Yes, it would taste different, but if you don't particularly care for red wine it probably wouldn't help. One of these days I'll guinea pig for you and make with both types.LBGE Katy (Houston) TX
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