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MINI Pork Tenderloins

Decided to cook up some pork tenderloins last night. Nothing fancy, just rubbed with DP Red Eye Express. Was gonna fire up the large, but glanced over at the MINI. Still feels like a new toy to me. Bet they would fit on it. Got it fired up to 400F and tossed them on. Yep, they fit. Oh yeah, Jack Daniels wood chips for smoke.

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I thought I remembered tenderloins takeing me about 20 minutes on the large, but these ended up taking more like 30.

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My plan was to pull them at 140-5, but I got distracted watching my buddy's kid. He just started walking 3 days ago and he was all over the place. Think they came off more around 160, but still plenty juicy, not dried up at all.
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Didn't get any plated up pics, but the wife whipped up some mashed taters and some of the Pioneer Woman's mushrooms. Good meal for sure.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • image
    Be careful, man! I've got a beverage here.
  • jfm0830jfm0830 Posts: 968
    edited November 2012
    Looking good Griffin! Way to get creative bending those tenderloins to fit on the Mini. I've seen that with kebabs on those fire wire skewers, but I never would've thought to do it with tenderloin. Nicely done.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • I've been holding onto that gem of a pic for quite some time now. Mershed perderders dont get mentioned on here very often. 
    Be careful, man! I've got a beverage here.
  • GriffinGriffin Posts: 7,308

    Thanks @jfm0830. It was just a simple meal, I just wanted to see if I could get them to fit on the MINI.

    @travisstrick - that is disturbing....funny....but disturbing.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • @Griffin - That's a great cook.  Pork tenderloins, while one of the easiest cooks, is a favorite at my house!

    @travisstrick - CLASSIC!

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

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • Nice cook, Grif (as usual).

    Travis, who is the HOT chick in the photo?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • billyraybillyray Posts: 1,136

    Here's a plum sauce my wife makes and it is always a hit with pork tenderloins.

    Perfect Plum Sauce<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

     

    1 can 16 oz. purple plums, pitted and pureed

    2 Tbl. butter

    1 small onion diced

    1/3 cup brown sugar

    ¼ cup chili sauce

    2 Tbl. soy sauce

    2 tsp. lemon juice

    1 tsp ground ginger

    Saute onion in butter until clear, 4-5 minutes

    Mix pureed plums and all ingredients together, add to the onion and bring to a boil, simmer 25 to 30 minutes.

     

    It will thicken and become a beautiful red color

     

     

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • SmokeyPittSmokeyPitt Posts: 7,885
    image
    EMG that was fernny. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Dyal_SCDyal_SC Posts: 3,294
    Great looking grub, Griffen!  :) 
  • bud812bud812 Posts: 1,579
    image
    Why is y'all laughin at my ol lady??

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • nolaeggheadnolaegghead Posts: 18,071
    Yum - I've been wanting to do some pork tenderloin like that for a while.

    ....and I think I'll be passing out dehydrated mershed perderders next Halloween.
    ______________________________________________
    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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