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How do you all cook pork tenderloin?
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Peytonwat
Posts: 17
I decided to grill a pork tenderloin for the first time. Marinated it in white wine, Dijon mustard, garlic, rosemary, salt and pepper for 8 hours. Put in on the egg direct with a cast iron grate at 450 degrees 4 mins per side and a 45 degree turn halfway through on each side. Pulled it after it reached 135 degrees internal temp. I was very pleased with it, especially because of how inexpensive it is. The flavor is just as I hoped it would be. Did a few portobellos, squash and carrots while the pork rested. I would love to hear about some other recipes and techniques.
Comments
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Cut open and stuff it then wrap in bacon. Same cook. Your looks good
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Gorgeous. How do you like the mini-max? I've been on the fence for a while.
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Seasoning wise varies from time to time but I do the same cooking method you did. Yours looks great!
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Peytonwat said:Gorgeous. How do you like the mini-max? I've been on the fence for a while.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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350 raised direct to about 140 - approx 25 minutesNew Albany, Ohio
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8 at a time!! I cook it just like a steak only I pull it at 140.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Nicely done! My technique is about the same. I'm ready for another pork tenderloin dinner.Large (sometimes wish it were an XL) in KS
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I do the same pretty much. All those pics look really mouthwatering as well.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
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Seared on a low grate, then raised grate with lower temps. Perfection.
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
I like to make bar towel tenderloin. I rub 2 tenderloins and tie them together. Then wet and wring out a bar towel, and pour on a 3lb box of kosher salt. Even out the salt & let it sit a minute then wrap the tenderloins in the salt& towel, tie every 2 inches. Then put the bundle on the coals and turn every 15 min. Remove from the fire after about 45 min. Crack open the salt crust & knock off any remaining salt. The full details are on the Naked Whiz site.
Lititz, PA – XL BGE
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Season with Carolina Seasoning from Holland Grill Co. a few hours ahead of time. I grill direct at 400 degrees to 135. I add small chunk of peach wood right before I put on the tenderloin. I serve on a toasted buttered white bun. No sauce necessary.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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I've done them buy just rubbing chilli powder on them and then onto the egg.Large, small, and a mini
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It looks like you nailed it, I could not have done better!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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