Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tenderloin - what a mess...

DonWWDonWW Posts: 253
edited November 2012 in EggHead Forum
My wife and I watched this recipe on Triple D and thought it sounded great.  Well, the concept was good - the execution was pretty much just that: an execution.  The recipe calls for a pork butt (we used tenderloin), butterflied, rolled out and filled with a mixture of lemon/orange zest, EVOO, rosemary, sage, parsley, S&P.  Then, rolled up "sideways" for more girth.  The preparation had our expectations running high, 

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Even upon completion, it looked great.  Cooked about 45 minutes at 330 direct.  Internal was about 150 when I pulled it.


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If - and that's a big if - we do this again, we will reduce the zest by about 75%.  Very overpowering.   My wife had her head looking forward, but her eyes looking at me askance.  Guys, we have all seen the look - just not related to cooks on the egg. 

Revenge and redemption must be swift, compelling and without hesitation.  A 5lb pork shoulder will be ready about dinner time today.
XL BGE.  Dallas, Texas.

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