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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


  • bigphilbigphil Posts: 1,380
    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.
  • SkiddymarkerSkiddymarker Posts: 6,177
    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: 12,415
    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.
    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 

  • Carolina QCarolina Q Posts: 7,556
    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.
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • Dan4BBQDan4BBQ Posts: 258
    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.

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