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Last Night's Pork Tenderloin

This is a tried and true easy cook with great flavor. Adapted from a recipe found in one of my wife's Southern Living cookbooks. Rub and drizzle then indirect at 350 for about 40 minutes with couple apple chunks till internal gets to 145. Either eat sliced or put on slider buns with a slice of onion and Salt Lick Chipoltle sauce.

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Comments

  • Looks Good! Love the little pork sliders. Sometimes posts slide down as things get moving pretty fast round here. Keep it up.

    Steve

    Steve 

    Caledon, ON

     

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  • Very nice and pulled at correct temp. Leftover, if any are wonderful.
    Eggin in SW "Keep it Weird" TX
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  • Nicely done!  Pork tenderloin works so well with so many flavor profiles, doesn't it?

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  • newegg13newegg13 Posts: 231
    Strong work.  Looks like you nailed the temp and tenderness.  And the tenderloin sammiches tomorrow are making me jealous.
    Amateur Egger; professional rodeo clown. Birmingham, AL
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  • Plano_JJPlano_JJ Posts: 448
    Looks outstanding. Doing some this weekend. This is of my family's favorite meals
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  • GriffinGriffin Posts: 6,697
    Looks like you cooked it perfectly. I just pulled two of these out last night that had gotten buried in the freezer, will cook them sometime this week.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Plano_JJ said:

    Looks outstanding. Doing some this weekend. This is of my family's favorite meals

    My 11 yr old daughter is a notoriously picky eater yet she insists on having a couple slices for breakfast as long as the leftovers are around.
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  • Plano_JJPlano_JJ Posts: 448
    edited November 2012
    That awesome, my oldest is 11 as well. The one I have to watch is my brother, he will eat one by himself, LOL.
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  • pasoeggpasoegg Posts: 237
    made me go hunting around in the freezer for one as well.....i can taste it now...nice pics of your cook

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • can someone tell me why not to cook this to 165? is it specific to the tenderloin?
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  • nolaeggheadnolaegghead Posts: 12,470
    fat-kid said:
    can someone tell me why not to cook this to 165? is it specific to the tenderloin?
    It's very tender meat until it gets cooked to 165.  If you don't like the pink, you can cook it more, but it won't taste as good and 145 is "safe" if you're concerned about "undercooked" pork.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I cooked 2 last night (pictures will follow) took them off at 143 and let rest for 10 minutes. Forgot to recheck temp after the rest. Was getting some mashed cauliflower ready. They were a little pink but juicy and delicious!
    LBGE
    Go Dawgs! - Marietta, GA
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  • SmokeyPittSmokeyPitt Posts: 5,581
    Man that looks great!  I am going to have to give this a try. 

    fat-kid said:
    can someone tell me why not to cook this to 165? is it specific to the tenderloin?
    Just to clarify further, at one point "they" used to say pork was safe at 160ish, so you might still read this on many web sites, recipes, or the little "cheat sheet" that comes with some thermometers :).  

    I think it was a couple of years ago that "they" (USDA, FDA, whoever) officially stated 145ish was safe for pork. 





    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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