2.5# Prok Tenderloin suggestions

Unknown · January 2007

What temp should i cook it...direct or indirect? Any good recipes?

onelegchef · January 2007

topper9,
salt, pepper and evoo direct at 325-350 turn every 15 min should take about 45 min pull at 140 degrees rest 10 min should be great.
Bobby-FTW,TX

Unknown · January 2007

onelegchef,[p]Thanks...i'll give it a whirl.

Toy Man · January 2007

Either direct or indirect works.[p]You can also butterfly it and insert the sauce/items of your choice.[p]Or slice it into medallions.[p]Or ??[p]Hard to mess up a pork tenderloin.[p]Toy Man

bsfd806 · January 2007

topper9,
My favorite is sprinkle a little salt and pepper on it let it get almost done, then start putting BBQ sauce of choice on it for the last 30 mins or so.[p]I put mine on a V-rack indirect on 250 until desired temp is reached. Which I think was like 160ish.

mikeb6109 · January 2007

topper9,
actualy had that last night...what i do is inject it with some maple syrop.then make a mix of turbanido sugar,regular grind dizzy,red eye,and raging river.then i coat them thick. i cook them direct at 390 for 10 minutes a side.adding bbq sauce when flipping.i pull them a a internal temp of 140 / 142 then let sit under foil for 5 to 10 minutes slice and then serve!!
it was great stuff. check out wessb 's site its where i got the idea from and he has more instructions also.
mike

George · January 2007

Butterfly it, then smear the inside with jerk seasoning, tie it, coat the outside with jerk, refrigerate for at least 24 hrs., and cook it to 135° to 140° internal. Let it rest 10 minutes, then enjoy. The amount of jerk you use depends on the brand, and your tolerance to heat. Some jerks are fiery hot, while others are mildly hot. I prefer the _Boston_ brand that is mildly hot and very flavorful.

BigT · January 2007

topper9,
My fave, from Joy of Cooking and pre-Egg times.[p]Asian Sesame Pork Tenderloin
Ingredients:
Combine for marinade:
1/4 Cup Soy Sauce
1/4 Cup Hoisin Sauce
1/4 Cup Honey
2 tbsp packed brown sugar
1 tbsp toaseted sesame oil
1 tbsp grated peeled fresh ginger
1 tsp minced garlic[p]2 trimmed pork tenderloins (about 12 ounces each)[p]1/2 cup sesame seeds [p]Directions:
Place tenderloins in a large, heavy plastic bag or a shallow baking dish. Add the marinade and turn to coat evenly. Close the bag or cover the dish and marinate for at least 2 hours or 24 hours in the refrigerator. Position a rack in the center of the oven and preheat to 500 F.
Spread sesame seeds on plate. Remove meat from the marinade, drain off the excess, and roll in the sesame seeds to coat. Remove to a rack in a shallow roasting pan. Roast the tenderloin until an instant-read thermometer inserted into the thickest part of the meat reads 150-155F, 20 to 25 minutes (the temperature will continue to rise 5-10F out of the oven). Let the pork stand, loosely covered with aluminum foil, 5 to 10 minutes, then slice.[p]6 Servings[p]For the Egg, 500grid indirect, pull at 145 is my personal preference (others say anything 137 and above is safe)[p]hth[p]BigT[p]

Unknown · January 2007

BigT,[p]Do you baste the pork with marinade as you cook? Do you find the taste to be overwhelmed by the BBQ taste or does the marinade stand up well? I'm looking to do something other than a rub and cook it, something with more flavor. [p]Howard

Richard · January 2007

topper9,
Here is one egret did for Florida Eggfest '06 and it was eggcelent.[p]Pork, Tenderloin, From the Islands, Egret
[p]2 Pork Tenderloins
1 Cup Coconut Milk
3 Tbs Jamaican Jerk Seasoning
2 Tbs Olive Oil
1/2 Cup Toasted and Finely Chopped Coconut Flakes
1/3 Cup Sour Cream
1/3 Cup Crushed Pineapple
1/3 Cup Shredded Coconut
1/3 Cup Cream of Coconut Rum
Apple Wood for Smoking

1 Rinse and pat dry pork tenderloins. Inject each with the coconut milk - get as much as possible into the loin. Wrap tightly with plastic warp and refrigerate overnight.
2 Approximately 6 hr before cooking - rub olive oil and jamaican jerk seasoning over loin and rewrap and continue to marinate until grilling time.
3 Stabilize BGE at 350°F. using inverted plate setter and raised grid. Add apple wood to the coals. Place tenderloins on raised grid and cook/smoke until internal temperature reaches 145°F.
4 Toast and finely chop 1/2 cup of coconut flakes. Sauce: Add 1/3 cup each of the following: shredded coconut, crushed drained pineapple, sour cream, cream of coconut rum.
5 Let cooked loin rest for approximately 25 minutes - then slice into 3/8 inch slices - keeping the shape of the loin then cut sliced loin lengthwise, creating half moon pieces of the loin - sprinkle the finely chopped toasted coconuts flakes, this should be a light dusting.
6 Serve with the dipping sauce
*********Cooking Tips**********
1 **smoke with apple wood - or a light wood of choice;
2 **chop toasted coconut flakes into almost a dust;
3 **dipping sauce - work with ingredients until a sauce consistency is achieved - drain pineapple well;
4 pineapple well;

Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: Mr. Toad (Rodney Deal),John Hall (egret)for Terri Jackson (vwgal)[p]Source: Florida Eggfest '06, Egret[p]This dish was cooked by John Hall for his friend Terri Jackson (vwgal) who was unable to attend due to a serious illness. Thanks from your fellow Eggers!!

[p]

Unknown · January 2007

<p />topper9,
all you need is dizzy pig raging river.
period.[p]i did these direct with raised grid for 45 minutes at 350. pull them at 140 and let em rest, covered, while you bake the biscuits.[p]<img src=http://my.erinet.com/~pnsonr/biggreenegg/17dec06-016.jpg>[p]<img src=http://my.erinet.com/~pnsonr/biggreenegg/17dec06-023.jpg>

EGGlomaniac · January 2007

here's a recipe i just came up with and the tenderloin came out amazing!!![p] i was kinda in a hurry so this was put together with no special ingrediants. i bought a large pork tenderloin, some store bought bbq rub (always look for ones without salt listed in the first few ingrediants!!), a maple glaze and thick bacon slices.
put the rub all over pork and fire up the egg to high-temp sear temps--600 deg. +. sear each side of the pork (maybe a minute per side or so) then remove. i then set up a fire brick raised grid set-up and lowered the temp to around 250. i then layed out a layer of uncooked bacon and layed it on a cutting board, put the glaze all over the pork and layed it on the bacon strips then put another layer of bacon on top, used toothpicks to firmly wrap around pork and placed on the raised grid. the bacon cooks down and marinates the pork as they both cook. towards the end i put more glaze over the bacon and took off when internal temp hit around 155-160. sliced up with the bacon, it tasted absolutely amazing. experiment with the type of rub and glaze or bbq sauce. amazing. my friends still rave about the pork that day!!

2.5# Prok Tenderloin suggestions

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