Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pork Tenderloin (pix)

Dyal_SCDyal_SC Posts: 2,196

Grilled up some simple pork tenderloins tonight.  Smoke roasted them with applewood until they hit an internal temperature of 145 deg f.  Gave them a 15 minute rest before carving.  They were quite on the tasty side.  ;)

 

image

image

image

 

2014 Co-Wing King
·

Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,154
    Nice.  Make sure you try the same method with a bone in pork roast, and try marinating.  My favorite for pork is Dichickos Garlic.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    Is that the correct spelling of the marinate??  Where did you find it??  Thanks
    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,154
    Is that the correct spelling of the marinate??  Where did you find it??  Thanks
    Me?  Here https://dichickos.com/

    I am the Florida Ambassador for Dichickos.  Peri-peri is great.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • ddeggerddegger Posts: 244
    Looks awesome. I did tenderloins last weekend and never had any as good as the ones that came off the egg. I recommend the blackberry sauce per the recipe on this forum. ..... Not too difficult and totally fantastic! 
    ·
  • RACRAC Posts: 1,309
    Look's great! One of my favorite cooks. 

    Ricky

    Spring, TX

    ·
  • Solson005Solson005 Posts: 1,905
    Looks great and one of the best things to make on a egg. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
    ·
  • six_eggsix_egg Posts: 600
    Looks awesome. Nice job. :)

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

    ·
  • johnkitchensjohnkitchens Posts: 2,472
    Looks great Dyal. I will be cooking pork tenderloin later today.
    image
    Louisville, GA - 2 Large BGE's
    ·
  • BENTEBENTE Posts: 8,337
    pork tenderloin is my second favorite pork cook.i keep them in the freezer because two to a pack is too much for pam and I. I just did get rid of the ones I took to Spartanburg.

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    ·
  • GriffinGriffin Posts: 6,697
    Looks great, Dyal.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • EddieK76EddieK76 Posts: 415
    Looks great @dyal_sc  Did you rub them down with your rub?
    ·
  • Dyal_SCDyal_SC Posts: 2,196
    Thx, guys and gals. @EddieK76 , yup, it was seasoned with Blue Boys BBQ rub. :) I will get some in the mail to you ASAP.
    2014 Co-Wing King
    ·
  • schoenb8schoenb8 Posts: 9

    First time poster. Just got a large BGE as an early Father's day gift last weekend. Already have done stuffed burgers, grilled shrimp, and cedar planked salmon. Looking to do pork tenderloin tonight and was curious what does a slow roast exactly mean (time, temperature,etc.) Thanks!

     

     


     

    ·
  • schoenb8schoenb8 Posts: 9
    Or smoke roasted?
    ·
  • Dyal_SCDyal_SC Posts: 2,196
    I actually used the term wrong (I think) in this post. I think what it means is to indirectly grill your meat at a higher temp, with wood in the coals for smoke. If I remember correctly, I think I just directly grilled these tenderloins until they were done. I wanted a sear, so I opted to not indirectly cook them.

    Welcome to the forum and congrats on your new egg! :D
    2014 Co-Wing King
    ·
  • sariverssarivers Posts: 67
    @Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.
    Columbia, SC

    ·
  • brianwdmnbrianwdmn Posts: 359
    Or smoke roasted?
    Combination of the heat from charcoal and the smoke flavor from another wood, such as Apple, Oak, Pecan, Cherry, etc..
    Marietta, East Cobb, GA
    ·
  • TarHeelBBQTarHeelBBQ Posts: 292
    One of my favorites!!
    ·
  • ZumaZuma Posts: 39
    Looks really awesome.  Very hard to beat this.
    ·
  • ddeggerddegger Posts: 244
    sarivers said:
    @Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.

    Sorry if you know this already - a pork loin and a tenderloin are different things. Tenderloin should only take about 20-25 mins. I do tenderloins raised at about 400.
    ·
  • Mattman3969Mattman3969 Posts: 4,026
    sarivers said:
    @Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.

    Not answering for Dyal but I do mine at 375 or so raised direct till IT of 145

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
    ·
  • milesbrown4milesbrown4 Posts: 314
    Great cook - my first cook on the BGE was a pork tenderloin.  And yes I know the difference between a loin and tenderloin!  HOOAH
    ·
  • sariverssarivers Posts: 67
    ddegger said:


    sarivers said:

    @Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.




    Sorry if you know this already - a pork loin and a tenderloin are different things. Tenderloin should only take about 20-25 mins. I do tenderloins raised at about 400.

    Yes, I misspoke. It was a tenderloin but I cooked it lower and longer. It was brown on one side but not the other. It tasted OK except I used peach chips and my family did not like that flavor.
    Columbia, SC

    ·
  • jaydub58jaydub58 Posts: 1,400
    Tenderloin is a great cook.  For a treat sometime, take a tenderloin, slather it with mayonnaise, and roll it in a package of Lipton Dry Onion Soup Mix.  Grill as discussed above.  Yum! 
    John in the Willamette Valley of Oregon
    ·
  • Village IdiotVillage Idiot Posts: 6,947
    Looks great, Dyal !!
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

    ·
  • sariverssarivers Posts: 67
    jaydub58 said:
    Tenderloin is a great cook.  For a treat sometime, take a tenderloin, slather it with mayonnaise, and roll it in a package of Lipton Dry Onion Soup Mix.  Grill as discussed above.  Yum! 
    That sounds great. Can't wait to try it.
    Columbia, SC

    ·
  • 145 is a little too rare on pork for me I usually cook mine to 160 and it is still juicy although yours looks great 
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
    ·
  • yzziyzzi Posts: 1,793
    Looks good. I took advantage of costco's deal for $2.50 off a 4 pack this weekend. I bought 2 packs. I tried the salt crust method for the first time. It was a fun change and came out nice.
    Dunedin, FL
    ·
  • Zombie thread won't die or mold


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
Sign In or Register to comment.