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Pork Tenderloin

superusersuperuser Posts: 8
edited 9:38AM in EggHead Forum
Anyone have a favorite Pork Tenderloin recipe?


  • Richard FlRichard Fl Posts: 8,080
    Here is a different twist.

    Pork, Tenderloin, From the Islands, Egret

    2 Pork Tenderloins
    1 Cup Coconut Milk
    3 Tbs Jamaican Jerk Seasoning
    2 Tbs Olive Oil
    1/2 Cup Toasted and Finely Chopped Coconut Flakes
    1/3 Cup Sour Cream
    1/3 Cup Crushed Pineapple
    1/3 Cup Shredded Coconut
    1/3 Cup Cream of Coconut Rum
    Apple Wood for Smoking

    1 Rinse and pat dry pork tenderloins. Inject each with the coconut milk - get as much as possible into the loin. Wrap tightly with plastic warp and refrigerate overnight.
    2 Approximately 6 hr before cooking - rub olive oil and jamaican jerk seasoning over loin and rewrap and continue to marinate until grilling time.
    3 Stabilize BGE at 350°F. using inverted plate setter and raised grid. Add apple wood to the coals. Place tenderloins on raised grid and cook/smoke until internal temperature reaches 145°F.
    4 Toast and finely chop 1/2 cup of coconut flakes. Sauce: Add 1/3 cup each of the following: shredded coconut, crushed drained pineapple, sour cream, cream of coconut rum.
    5 Let cooked loin rest for approximately 25 minutes - then slice into 3/8 inch slices - keeping the shape of the loin then cut sliced loin lengthwise, creating half moon pieces of the loin - sprinkle the finely chopped toasted coconuts flakes, this should be a light dusting.
    6 Serve with the dipping sauce
    *********Cooking Tips**********
    1 **smoke with apple wood - or a light wood of choice;
    2 **chop toasted coconut flakes into almost a dust;
    3 **dipping sauce - work with ingredients until a sauce consistency is achieved - drain pineapple well;
    4 pineapple well;

    Servings: 1

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: Mr. Toad (Rodney Deal),John Hall (egret)for Terri Jackson (vwgal)

    Source: BGE Florida Eggfest '06, Egret

    This dish was cooked by John Hall for his friend Terri Jackson (vwgal) who was unable to attend due to a serious illness. Thanks from your fellow Eggers!!
  • superusersuperuser Posts: 8
    Much appreciated
  • EggObsessedEggObsessed Posts: 529
    My family and guests always love my very simple pork tenderloin method:

    Slather tenderloin with Dijon mustard, then cover with Tone's Garlic and Rosemary blend that I get at Sam's, (or do your own fresh garlic and rosemary). We grill direct, raised about 500 degrees until 135 degrees, then loosely tent for 5-10 minutes. It's very moist, flavorful and easy.
    Egging with NoJokeSmoke (Bruce) in SW Austin, Texas
    BGEs: XL, Medium, MiniMax and Mini
  • BordelloBordello Posts: 5,926
    Ya might have a look here:
    I have not made this but many on the forum have and loved it.

    QBabe's Coffee Crusted Pork Tenderloin with Redeye BBQ sauce:

    Good Luck,
  • Capt. RichCapt. Rich Posts: 153
    I love the Coffee Rub Tenderloin with BBQ Peach Glaze. It's in the BGE Cookbook. Really an awesome recipe.
  • pcipci Posts: 249
    I got this recipe here a few weeks ago. I really like it.
    1 heaping tablespoon orange marmalade
    2 tablespoons Dijon mustard
    1 tablespoon extra virgin olive oil
    1 teaspoon soy sauce
    1 teaspoon kosher salt
    1/2 teaspoon fresh ground pepper(I like a little more)
    1/2 teaspoon garlic powder
    1/3 cayenne pepper(again, more could be used
    juice from fourth of a lemon.

    I also like to put a dash of my favorite pork rub in the mix.

    Heat all of the ingredients above in a small saucepan to release the flavors and put a few tablespoons on the pork and seal in a plastic bag for a few hours. Keep the rest to brush on the pork while cooking.
  • mxdadmxdad Posts: 47
    One of my favorite rubs for pork tenderloins when I want something simple is Lysander Pork Rub

    It is all natural, no preservatives or MSG, I have only used there pork and chicken. It is not a BBQ rub, what I like about it on Pork Tenderloins, chops or chicken is that it only enhances the meat. It is not an over powering rub as some are. This one lets the natural flavor shine through.

    For pork Tenderloin I rub on a little EVOO, Lysander Pork rub and cook indirect at around 375 dome until I get an internal of about 150
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