Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Ping wessb

Buster Dog BBQBuster Dog BBQ Posts: 1,366
edited 9:02PM in EggHead Forum
I'm looking for your jerk pork tenderloin recipe you made at the Oklahoma eggfest a couple years ago. Didn't see it on your site. Could you post if you don't mind? Thanks.


  • WessBWessB Posts: 6,937
    I have been meaning to take some pics of that and put it on my site, just haven't done it yet...anyway, it's about as simple a cook as you can do....I never actually measured the amount of meat in each load but I would say probably 2 whole pork tenderloins at once, 1 at a time would be a more managable cook though. I prefer to do the cook on a small egg at roughly 550° to 600° dome..and use a pan similar to this one....
    I start with the pork tenderloin cut into 1/2 to 1" cubes put into a ziploc bag and for 2 or 4 tenderloins add 1 whole jar of Mrs. Dogs jerk marinade then refill the jar with olive oil and add it in as well and just work it all around
    Let it rest in the fridge and mix it up from time to time..overnight is a minimum, 3 days is way better, the longer you wait the hotter it ends up....

    Put the pan on the hot egg and let it heat for a couple of minutes...think "stir fry" here, hot and fast, have a spatula ready and add the meat and give it a miinute or so to sear then stir, sear then stir...when the meat is about 1/2 way done ( 5 maybe 10 minutes) I add pineapple chunks either rum soaked or not, and continue to sear and stir until done....if any of this needs a better explanation just let me know....enjoy..
  • Wess ... is this what you made at your place for tikifest this year too?

  • WessBWessB Posts: 6,937
    Yes it is.
  • I'm glad I caught this post, that was delicious ... and it couldn't get any easier. Thanks.

  • It was grand! I have a gallon of the marinade sitting on my counter now. Soaked some wings last night. Wess have you ever done wings? If so, how?
  • Thanks
  • WessBWessB Posts: 6,937
    Have not done wings with the jerk marinade, but see no reason letting the wings soak up the flavor just like the pork does wouldn't work...then just cook em like you would any other wings. You could also just brush on some of the sauce straight out of the jar and let it rest in the fridge.
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