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Coffee Crusted Pork Loin w/ Redeye BBQ Sauce

Grillin GuyGrillin Guy Posts: 302
edited 6:27PM in EggHead Forum
Haven't done these in a while. Recipe source: Barbecue University, Steve Raichlen



Making the Redeye BBQ sauce


On the large egg.... direct at 375.


Hot off the grill and resting.







  • LongrifleLongrifle Posts: 130
  • tacodawgtacodawg Posts: 335
    Damn that looks great. Love pork tenderloins on the egg so moist. Thanks for sharing.
  • Austex_EggerAustex_Egger Posts: 153
    Looks tasty!
  • That is a nice looking meal. Well Done!

    Welcome to the Swamp.....GO GATORS!!!!
  • Misippi EggerMisippi Egger Posts: 5,095
    Looks even better here than on FB ! :laugh:

    Great-looking meal ! :woohoo:
  • ScottborasjrScottborasjr Posts: 3,169
    Looks great Terry. Wish I could have some. ;) :)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Kew_el_steveKew_el_steve Posts: 354
    Looks more like tenderloin than loin to me. Huge difference in cut. :silly:
  • Grillin GuyGrillin Guy Posts: 302
    Tenderloin is one particular muscle from the end of the loin....therefore pork tenderloin is "loin"
    yet all loin aren't necesserally "tenderloin". :)
  • Egg JujuEgg Juju Posts: 658
    I was just talking about this dish... yours looks delicious and it is one of my favorites.
    Large and Small BGE *
  • muttinmuttin Posts: 45
    i see you cooked it at 375 but about how long did they cook for? and what internal temp did you pull them at? i have only had my egg for a few weeks and am going to be cooking pork loin for the first time for about 8 people so looking to impress

    thanks for the tips
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