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First Pork Tenderloin. Suggestions?

CullumCullum Posts: 215
edited March 2012 in EggHead Forum
How do you suggest cooking? Direct or indirect? What temperature? Any particular seasoning you like? Thanks for the replies!


  • Little StevenLittle Steven Posts: 28,817
    Pretty forgiving cut. You can do it at 400* or less to 140* or 150*. Sweetish spices work or mustard based sauces


    Caledon, ON


  • stevesailsstevesails Posts: 990
    Trader Joes has a teryaki marinade that is excellent on the Tenderloin. 
    XL   Walled Lake, MI

  • Pork tenderloin was the first thing I cooked on my BGE.  I did a coffee and cayenne rub then threw it on the egg, direct at 350.  Took about 40-50 minutes.  Best pork tenderloin I've ever cooked.
    Lucky to have a LG Egg My Blog:
  • I just did one last night. I made it really simple - Olive Oil, salt/pepper/rosemary/garlic rubbed all over, threw it on at 400 and had it cook to 145 - a little less than 20 minutes with mine. It was a little more done than I'd like but it was still great. I liked the crust the temperature and seasoning gave it.
  • rickjrtrickjrt Posts: 6
    Will be doing first small port roast Saturday and some good advice about cooking this to perfection would be welcomed.   Will cook in the Large  BGE.  When I say small the roast if only about 3#.  

  • CullumCullum Posts: 215
    Any more suggestions?

  • 4Runner4Runner Posts: 2,948
    Equal parts soy and lemon juice. 1/2 part EVOO. White pepper and Cavendars Greek Seasoning. Fresh rosemary. Let marinate at least 4 hours. Grill 400-425 direct slight raised grid.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • JalopyBobJalopyBob Posts: 173
    If you have spent any time in Iowa, or central Illinois, you might save the egg for a different cut. Pork tendeloin pounded thin, breaded and deep fried, makes for a fine sandwich, over a bed of lettuce with mustard or mayo.
  • gdenbygdenby Posts: 5,781
    Turn the tenderloin into medallions, slices 3/4 - 1" thick. Marinate. Cheap Italian dressing works well. Likewise teriyaki. Grill direct and hot, till 140F-ish, maybe 5 minutes per side.

    Slice lengthwise. Pack in a nice filling. Pesto. Chopped pepperoncini and sun-dried tomatoes. Etc.  Wrap with bacon, and toothpick shut. 350 indirect till bacon is well cooked, or direct, turning as needed to keep the bacon from burning.
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