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pork tenderloin--help please

I just got surprised with two small pork tenderloins that need to be ready in 3 hours for dinner.
Your suggestions please
Thanks
Dan

Comments

  • bigphilbigphil Posts: 1,389
    edited June 2013
    raised direct 350 dome to a internal of 140 remove and let it rest for ten minutes it will rise to 145 slice and serve . should turn out tender and juicy or go raised direct on a v-rack with a pan under it to catch the drippings for possible gravy 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Dan4BBQDan4BBQ Posts: 270
    Thanks much
  • SkiddymarkerSkiddymarker Posts: 7,363
    Cooking time for small tenderloins is pretty quick. 3 hours is about twice as much as you need. 
    We like ours with a little more smoke so I reverse sear them, indirect at 250 for maybe 40 minutes, internal to about 120. take off and sit, while egg goes to 400-500. Then sear to add crust internal around 140. 
    @bigphil has the best suggestion for a direct cook. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Charlie tunaCharlie tuna Posts: 2,191

    I would quickly throw them in some brine -- 1/4 cup salt

                                                                          1/2 cup brown sugar

                                                                           1/4 cup dry rub

                                                                            one quart of water

    Up until the time you are ready to cook them.  Rinse them.  Cook at gasket level , direct turning to get a even sear until you reach an internal of 140 degrees.  Shouldn't take much more than half an hour.  Rest ten minutes slice and serve.  Should be very juicy and tender..

     

      

  • nolaeggheadnolaegghead Posts: 17,921
    All good advice.  As far as internal temp, cook it the same as you like your steaks, as a general guideline.  I try to cook my tenderloin and loins to around 130-135.  If you have guests or family members that like their pork overcooked (well done), give em what they want.  No reason not to cook to order.
    ______________________________________________
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    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 

  • Carolina QCarolina Q Posts: 9,201
    Evoo with s&p plus Herbes de Provence is my favorite. 400°, raised direct, roll 90° after 5 minutes, repeat. 20 mins total. No idea what that means for internal temp, but I rarely get IT right anyway. Mighty tasty.

    If you’re afraid of butter, use cream.    Julia Child


    Michael 
    Central Connecticut 

  • Dan4BBQDan4BBQ Posts: 270
    I was out of evoo---used it all yesterday.  Used mustard and Dizzy Dust.  I thought it would take much longer so I had the grill lit and ready.  I just put them back in the fridge and will let the fire slow down for an hour.

    Wish me luck.

    thanks for the quick response.

    Dan
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