Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

Slow Cooked Pork Tenderloin

egretegret Posts: 4,031
edited 8:14AM in EggHead Forum
Anyone ever done this? I always cook mine direct at about 400 on a raised grid. Thinking of trying them indirect about 275.......
image
·

Comments

  • SundownSundown Posts: 2,902
    egret,[p]Not a lot of fat in a tenderloin I would think it might dry out if you cook at 275º by the time it comes up to temperature. my 2 cents worth
    ·
  • egretegret Posts: 4,031
    Sundown,
    Yeah, I was thinkin' that too. Just wondered if anyone had tried this with good success. Thanks for the response......

    image
    ·
  • BBQfan1BBQfan1 Posts: 562
    Sundown,
    275°F won't do no harm for such a small piece, regardless of how lean it is. If you want some intense smoke flavor, that reduction in direct heat will get it done. So long as you aim for 140-150 internal finish (pull earlier if using high heat to allow for residual temp climb), it's a fool-proof cook.
    Pork tenderloin, like pork loin roast, is full use, full flavor and top return on the dollar, IMO, regardless of whether you sear it hard, or smoke it slow (but not too slow). It'll take on all the different smoke profiles or flavor seasonings you wanna throw at it. A great palette with which to express yourself......
    Qfan

    ·
  • NessmukNessmuk Posts: 251
    Sundown,
    I cook at least one pork tenderloin each time I fill the grill. I spritz once a hour with 1 bottle of olive oil & the other with apple juice. Never had one dry out.[p]I cook @ 225 to 250 whereever I can stablize the temp.

    ·
  • jbhjbh Posts: 23
    Inject it with something. I use Mojo, Peach Schnapps or whatever else is interesting at the time.

    ·
Sign In or Register to comment.