Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Maple Cinnamon Glazed Pork Tenderloin

Hi54puttyHi54putty Posts: 1,863
edited September 2012 in EggHead Forum
I haven't posted any pics in a while so I thought I would put up a few of tonight's dinner. We did a few small pork tenderloins rubbed in DP Raging River, cooked at 350 raised direct on the Small Egg and then drizzled a cinnamon maple glaze over them. 

Nothing too fancy but they were very tasty. Had some mashed sweet potatoes and a cucumber, tomato, basil salad.  Didn't bother with any fancy plating, the kids were hungry. 

Thanks for looking. 


imageimageimage
XL,L,S 
Winston-Salem, NC 

Comments

  • Hi54puttyHi54putty Posts: 1,863
    Also, if anyone is wondering what happened to my gasket, it caught itself on fire during the last cook.  Almost ruined the entire meal. Those things are a joke. 

    Other than that, I am loving the addition of the Small Egg. 

    image
    XL,L,S 
    Winston-Salem, NC 
  • That's a real nice looking cook!

    ........................................................................................

    Bedrock

  • Nice cook.  I may borrow your maple cinnamon glaze.
    Large, small and mini SW Austin
  • Awesome looking! Wish I was closer to try it
  • Hi54puttyHi54putty Posts: 1,863
    @mbeach,
    We do too. Give the tenderloin a try. It has to be near the top of the list in the effort to payoff ratio. I use apple wood too.

    XL,L,S 
    Winston-Salem, NC 
  • tazcrashtazcrash Posts: 1,851
    pork loin and tenderloin are both great real easy cooks.
    I'm gonna have to try maple cinnamon glaze, just as a change from apricot or duck sauce glaze.
     
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
Sign In or Register to comment.
Click here for Forum Use Guidelines.