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Very Moist Pork Tenderloin -- BGE Rocks

mb99zzmb99zz Posts: 182
So, when I decided to buy an egg last year one of the selling points for me as I lurked on the forum was how moist food was.  I cooked a pork tenderloin this weekend and was really impressed at how moist it was....and my wife totally agreed.  It was awesome!   My technique was good and I made sure not to overcook the tenderloin.  Just had to post this...no pics though.  
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Comments

  • I TOTALLY agree.  I LOVE Pork Tenderloin on the egg.  We made one last week with ButtRub, seared on GrillGrates (cross-hatch all the way around), then finished low and slow until 145 throughout.  Wayy better than any restaurant...
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  • henapplehenapple Posts: 14,215
    It looks moist....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ChubbsChubbs Posts: 5,044
    henapple said:
    It looks moist....

    =))
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • mb99zz said:
    So, when I decided to buy an egg last year one of the selling points for me as I lurked on the forum was how moist food was.  I cooked a pork tenderloin this weekend and was really impressed at how moist it was....and my wife totally agreed.  It was awesome!   My technique was good and I made sure not to overcook the tenderloin.  Just had to post this...no pics though.  

    Agree 100%! Have you tried the recipe with the blackberry sauce yet? Just phenomenal.
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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